Description
Indulge in the delightful experience of Easy Carrot Cake Cupcakes, where moist carrot cake meets the convenience of a cupcake. These treats are topped with rich cream cheese frosting and are perfect for any occasion—from casual family gatherings to festive celebrations. With their unique blend of warm spices and sweet carrots, every bite promises comfort and satisfaction. Whether you’re looking to impress guests or simply treat yourself, this easy recipe will leave everyone craving more!
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 light brown sugar
- 2 large eggs
- 2/3 cup vegetable oil
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup confectioners’ sugar
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a mixer bowl, beat granulated sugar, brown sugar, and oil until combined. Add eggs and vanilla extract; mix well.
- Gradually incorporate the dry ingredients into the wet mixture until just combined. Fold in shredded carrots by hand.
- Fill cupcake liners two-thirds full with batter and bake for 20–22 minutes until a toothpick comes out clean.
- For frosting, beat cream cheese and butter until smooth; gradually add confectioners’ sugar and mix until incorporated.
- Frost cooled cupcakes generously and enjoy!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg