Description
Indulge in the delightful experience of Easy Carrot Cake Cupcakes, a perfect blend of moistness and rich flavors topped with creamy cream cheese frosting. These cupcakes are not just a treat; they are a celebration of flavors that can brighten any occasion, from birthday parties to festive gatherings. Infused with warm spices like cinnamon and nutmeg, each bite offers a comforting sweetness that pairs beautifully with the velvety frosting. Whether you are a novice baker or a seasoned pro, this simple recipe will help you create stunning and delicious cupcakes that your family and friends will adore.
Ingredients
Scale
- 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 (about 1/2 pound)
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2/3 cup vegetable oil
Instructions
- Preheat your oven to 350° F and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a stand mixer, combine granulated sugar, brown sugar, and vegetable oil; mix until smooth. Add eggs and vanilla; mix well.
- Gradually add dry ingredients to the wet mixture until just combined. Stir in shredded carrots by hand.
- Fill cupcake liners two-thirds full and bake for 20–22 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting with cream cheese frosting made by mixing softened cream cheese and butter with sifted confectioners’ sugar.
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 210
- Sugar: 15g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg