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 only easy to prepare but also bursting with flavor from freshly shredded carrots and warm spices. Ideal for Easter celebrations or any festive gathering, they are sure to impress both family and friends. With a simple preparation process, you can whip up a batch in no time, allowing you to focus on enjoying the occasion.
Ingredients
Scale
- 1 1/4 cups 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
- For frosting: 8 oz cream cheese, 1/4 cup unsalted butter, 1 cup confectioners' sugar
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In one bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix sugars and vegetable oil until combined; then add eggs and vanilla.
- Gradually combine wet and dry mixtures; fold in shredded carrots gently.
- Fill liners two-thirds full and bake for 20-22 minutes or until a toothpick comes out clean.
- For frosting, beat cream cheese and butter until smooth; gradually add confectioners' sugar.
- Frost cooled cupcakes as desired.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg