Description
Indulge in the warmth and flavor of Easy Carrot Cake Cupcakes, a perfect blend of moistness from freshly shredded carrots and the irresistible richness of cream cheese frosting. These cupcakes are not only quick and simple to make but are also versatile enough for any celebration—be it Easter brunch, birthday parties, or casual family gatherings. With every bite, you’ll experience a delightful combination of spices and sweetness that makes them truly special.
Ingredients
Scale
- 1 1/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 2/3 cup vegetable oil
- 2 cups shredded carrots
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup confectioners’ sugar (sifted)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In one bowl, whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
- In another bowl, combine sugars and oil; mix in eggs and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients. Fold in shredded carrots.
- Fill cupcake liners two-thirds full with batter; bake for 20–22 minutes or until a toothpick comes out clean.
- Cool before frosting each cupcake with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 210
- Sugar: 15g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg