Description

Easy Carrot Cake Cupcakes are a delightful twist on the traditional carrot cake, combining moistness and rich flavor in a convenient cupcake form. Perfect for any celebration or as an everyday treat, these cupcakes feature the warmth of cinnamon and nutmeg, complemented by fresh carrots and topped with luscious cream cheese frosting. They’re simple to make, and their versatility allows for customization with nuts or raisins. Ideal for sharing with family and friends, these cupcakes are sure to impress at gatherings like Easter or birthday parties.

Ingredients

Scale

1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups shredded carrots
3/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup vegetable oil

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a stand mixer, combine sugars and vegetable oil until mixed; then add eggs and vanilla until incorporated.
Gradually mix in the dry ingredients until combined. Stir in shredded carrots by hand.
Fill each cupcake liner two-thirds full with batter.
Bake for 20-22 minutes or until a toothpick comes out clean.
Cool before frosting with a mixture of cream cheese and butter blended until smooth, adding confectioners' sugar to taste.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 230
Sugar: 15g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg