Delicious Carrot Cake Cupcakes
Indulge in the warmth of homemade carrot cake cupcakes that blend moist sponge with a creamy frosting. These delightful treats, bursting with the sweetness of fresh carrots and aromatic spices, are perfect for any occasion. With an easy step-by-step guide, you’ll create irresistible cupcakes that will leave your friends and family wanting more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 cup finely grated carrots
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, beat eggs and oil until frothy. Stir in grated carrots and vanilla.
- Fold the dry ingredients into the wet mixture until just combined; lumps are okay.
- Fill muffin tins two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with cream cheese frosting.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg