Description
Indulge in these moist and spiced carrot cake cupcakes topped with creamy frosting. Perfect for any celebration or a sweet treat at home, they are a true crowd-pleaser!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Shredded Carrots
- Eggs
- Baking Powder & Baking Soda
- Cinnamon & Nutmeg
- Chopped Walnuts or Pecans (optional)
- Cream Cheese Frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat granulated sugar and eggs until smooth. Stir in oil and vanilla extract until blended.
- Gently fold in shredded carrots and nuts if using.
- Combine the dry mixture into the wet mixture until just mixed—avoid overmixing.
- Fill muffin tins about 2/3 full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before generously frosting with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (68g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg