Description
Indulge in the delightful flavors of Easy Carrot Cake Cupcakes, a perfect blend of moist cake and luscious cream cheese frosting. These cupcakes are incredibly easy to make, making them an ideal choice for any occasion—from festive gatherings to casual family get-togethers. With each bite, you’ll experience the warm spices and tender shredded carrots that define this classic treat. The rich cream cheese frosting provides a sweet and tangy finish, ensuring these cupcakes will be a hit with friends and family alike. Get ready to impress with this simple recipe that guarantees satisfaction!
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
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 2/3 cup vegetable oil
- 8 oz cream cheese
- 1/4 cup unsalted butter
- 1 cup confectioners’ sugar
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix granulated sugar, brown sugar, and oil until combined. Add eggs and vanilla; mix well.
- Gradually combine dry ingredients into the wet mixture until just mixed. Gently fold in shredded carrots.
- Fill cupcake liners two-thirds full with batter and bake for 20-22 minutes or until a toothpick comes out clean.
- Cool cupcakes on a wire rack before frosting with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg