Description
Delicious Carrot Cake Cupcakes made with wholesome carrots and topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare muffin tin with cupcake liners.
- Mix the dry ingredients: whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- Combine sugars and oil: mix granulated sugar, brown sugar, and oil in a large bowl until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Combine the wet and dry ingredients, mixing just until no dry spots of flour remain.
- Fold in the grated carrots, crushed pineapple, and optional nuts.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for about 20 minutes, checking with a toothpick for doneness.
- Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack.
- Make the frosting by beating cream cheese and butter together, then gradually adding powdered sugar until smooth. Stir in vanilla extract.
- Frost cooled cupcakes generously with cream cheese icing.
- Serve and enjoy your delicious Carrot Cake Cupcakes!
Notes
You can store these cupcakes at room temperature for 2-3 days, in the refrigerator for about a week, or freeze them for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: carrot cake, cupcakes, dessert, cream cheese frosting