Description
Moist and flavorful Carrot Cake Cupcakes topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Fold in the grated carrots, drained pineapple, and optional nuts gently to mix.
- Fill the cupcake liners about two-thirds full with the batter.
- Bake for about 20 minutes, checking for doneness with a toothpick.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until creamy.
- Frost the cooled cupcakes with the cream cheese frosting.
- Serve and enjoy your delicious Carrot Cake Cupcakes!
Notes
Best enjoyed fresh, these cupcakes can also be stored in an airtight container. They can be refrigerated for up to a week or frozen un-frosted for three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Carrot Cake, Cupcakes, Dessert, Baking, Cream Cheese Frosting