Description
Delightful carrot cake cupcakes with a moist texture and creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour (120g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar (100g)
- ½ cup brown sugar, packed (100g)
- ½ cup vegetable oil (120ml)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots (about 3 medium carrots, 180g)
- ½ cup crushed pineapple, drained (125g)
- ½ cup chopped walnuts or pecans (optional) (60g)
- 8 oz cream cheese, softened (225g)
- ¼ cup unsalted butter, softened (56g)
- 2 cups powdered sugar (240g)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
- Mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- Combine granulated sugar, brown sugar, and vegetable oil in a large bowl and mix well.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Incorporate the dry ingredients into the wet mixture until just combined.
- Fold in the grated carrots, crushed pineapple, and nuts if using.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for about 20 minutes, checking for doneness with a toothpick.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack.
- Make the cream cheese frosting by mixing softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
- Frost the cooled cupcakes generously with the cream cheese frosting.
Notes
For best flavor, use fresh grated carrots and consider toasting the nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 24g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg