Description
Carrot cake cupcakes with vanilla cream cheese frosting are delightful, bite-sized treats that combine the warmth of spices with the richness of cream cheese. These moist cupcakes are perfect for any occasion, from birthday celebrations to cozy gatherings. Topped with a luscious frosting, they are sure to be a hit with family and friends. Enjoy the sweet aroma and flavors of freshly grated carrots blended seamlessly into a fluffy cupcake base.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup vegetable oil
- 1 cup grated carrots (fresh)
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 4 oz butter (softened)
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and oil until frothy, then mix in grated carrots and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before making frosting by beating cream cheese and butter until smooth; gradually add powdered sugar until fluffy.
- Frost cooled cupcakes using a piping bag or spatula.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg