Description
Indulge in the joy of homemade Easy Carrot Cake Cupcakes, a delightful treat that combines moist, spiced cake with creamy, rich cream cheese frosting. Perfect for any occasion—be it birthdays, holidays, or simply a sweet craving—these cupcakes are sure to impress! With their tender texture and inviting flavors, they are easy to make and even easier to share. Enjoy them fresh from the oven or dress them up for a festive gathering. These scrumptious bites are more than just dessert; they’re a celebration of flavor and creativity!
Ingredients
Scale
- 1 1/4 cups 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 packed light brown sugar
- 2 large eggs
- 2/3 cup vegetable oil
- 1 cup cream cheese
- 1/4 cup unsalted butter
- 1 cup confectioners’ sugar
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, beat granulated sugar, brown sugar, and oil until blended. Add eggs and vanilla extract; mix until smooth.
- Gradually add the dry ingredients to the wet mixture until just combined. Fold in shredded carrots gently.
- Fill each cupcake liner two-thirds full with batter and bake for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
- For frosting, beat together cream cheese and butter until smooth; gradually mix in confectioners' sugar and vanilla.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 264
- Sugar: 21g
- Sodium: 164mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg