Description
Delightfully moist carrot cake cupcakes topped with a creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups (156 g) 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
- 1/2 pound (about 2 cups) shredded carrots
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 2/3 cup (160 g) vegetable oil (or canola oil)
- 1 cup (225 g or 8 oz block) cream cheese (softened, but still cool)
- 1/4 cup (57 g or 1/2 stick) unsalted butter (softened, but still cool)
- 1 cup (120 g) confectioners’ sugar (sifted)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F. Line a standard muffin tin with paper liners.
- Prepare the dry ingredients by whisking together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Mix the granulated sugar, brown sugar, and vegetable oil in a stand mixer until combined. Add the eggs and vanilla extract, mixing until fully incorporated.
- Combine the dry mixture with the wet ingredients, mixing just until combined. Gently fold in the shredded carrots.
- Prepare to bake by filling each cupcake liner about two-thirds full with the batter.
- Bake the cupcakes for 20-22 minutes or until a toothpick inserted comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting by beating together cream cheese and butter until smooth. Add vanilla and gradually mix in the sifted confectioners’ sugar until incorporated.
- Frost the cooled cupcakes and serve at room temperature, dusted with ground cinnamon if desired.
Notes
For extra moisture, consider adding unsweetened applesauce or a splash of orange juice to the batter.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 16g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg