Description
Deliciously moist and flavorful carrot cake cupcakes, topped with creamy frosting, ideal for any celebration.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 cup cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix dry ingredients in a large bowl: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients in another bowl: vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs one by one, beating well after each.
- Combine the dry mixture with the wet mixture, stirring gently until just combined.
- Add grated carrots and crushed pineapple, and fold in optional nuts if desired.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the pan for a few minutes before transferring to a wire rack.
- Frost the cooled cupcakes generously with cream cheese frosting and enjoy!
Notes
For variations, consider adding raisins, coconut, or using a gluten-free flour blend. Ensure room temperature ingredients for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: carrot cake, cupcakes, dessert, baking, sweet treat