Description
Indulge in the delightful flavors of Easy Carrot Cake Cupcakes, a treat that combines the warmth of spices with the moistness of freshly shredded carrots. Topped with a rich cream cheese frosting, these cupcakes are perfect for celebrations or simply to satisfy your sweet cravings. Their fluffy texture and vibrant taste make them an irresistible choice for both kids and adults alike. With straightforward steps, even novice bakers can create this delicious dessert at home. Whether it’s for Easter gatherings or birthday parties, this recipe is sure to impress!
Ingredients
- 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 pure vanilla extract
- 2/3 cup vegetable oil
- 8 oz softened cream cheese
- 1/2 stick unsalted butter (softened)
- 1 cup sifted confectioners’ sugar
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Then add eggs and vanilla; mix well.
- Gradually mix dry ingredients into wet ingredients until just combined and fold in shredded carrots.
- Fill liners two-thirds full and bake for 20-22 minutes or until a toothpick comes out clean.
- For frosting, beat cream cheese and butter until smooth; add vanilla and gradually mix in confectioners’ sugar.
- Frost cooled cupcakes and enjoy!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg