Description
Carrot cake cupcakes are a delightful treat that combines moist, spiced cake with luscious cream cheese frosting. These mini indulgences are perfect for any occasion, from birthday celebrations to cozy family gatherings. With their tender crumb and rich flavors, they promise to bring smiles to everyone’s faces. Easy to make and even more enjoyable to eat, these cupcakes will quickly become a favorite in your dessert repertoire.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup finely grated fresh carrots (about 2 medium carrots)
- 2 large eggs
- ½ cup vegetable oil
- Cream cheese frosting for topping
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
- In another bowl, mix eggs and vegetable oil until fluffy. Stir in grated carrots.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with cream cheese icing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg