Description
Indulge in the delightful taste of Easy Carrot Cake Cupcakes, a perfect blend of moist cake and rich cream cheese frosting. These cupcakes are not just for Easter; they make an excellent treat for any occasion. With their unique combination of spices and the natural sweetness from shredded carrots, you’ll find them hard to resist. Plus, they’re incredibly easy to prepare—ideal for impressing friends and family with minimal effort. Customize them with nuts or raisins to match your preferences, and enjoy the warm, inviting flavors that make these cupcakes a favorite among dessert lovers.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 pound shredded carrots
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs (room temperature)
- 2/3 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup cream cheese (softened, but still cool)
- 1/4 cup unsalted butter (softened, but still cool)
- 1 cup confectioners’ sugar (sifted)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix granulated sugar, brown sugar, and vegetable oil until combined. Add eggs and vanilla; mix until smooth.
- Gradually add the dry mixture to the wet ingredients until just combined before folding in shredded carrots.
- Fill liners two-thirds full and bake for 20-22 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting with a mixture of cream cheese and butter.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 218
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 39mg