Description

Indulge in the delightful world of Easy Carrot Cake Cupcakes, where moistness meets rich flavor and a luscious cream cheese frosting. These cupcakes are a perfect blend of spices and sweetness, making them an ideal treat for any occasion, from birthday celebrations to holiday feasts. With their fluffy texture and irresistible frosting, they are sure to impress friends and family alike. Easy to prepare and versatile, these cupcakes can be enjoyed year-round, whether served at a festive gathering or as a cozy dessert at home.

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
1/2 pound shredded carrots
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup vegetable oil
1 cup cream cheese (softened)
1/4 cup unsalted butter (softened)
1 cup confectioners’ sugar (sifted)

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a mixing bowl, beat together granulated sugar, brown sugar, and vegetable oil until combined. Add eggs and vanilla; mix well.
Gradually incorporate the dry ingredients into the wet mixture until just combined. Fold in shredded carrots.
Fill cupcake liners two-thirds full with batter and bake for 20–22 minutes or until a toothpick comes out clean.
Allow cupcakes to cool before frosting with cream cheese frosting.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 230
Sugar: 14g
Sodium: 180mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg