Description
Bite into these moist carrot cake cupcakes, perfectly spiced and generously topped with cream cheese frosting—ideal for every celebration or a delightful snack.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Shredded Carrots
- Baking Powder
- Cinnamon
- Nutmeg
- Eggs
- Vegetable Oil
- Cream Cheese
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and nutmeg.
- In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract until smooth.
- Gently fold the wet mixture into the dry ingredients, then add in the shredded carrots (and nuts if using).
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes until golden brown; a toothpick should come out clean.
- While cooling, beat together softened cream cheese and powdered sugar for frosting.
- Once cooled, frost each cupcake generously and garnish with additional nuts if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Enhance moisture by adding crushed pineapple or swapping cream cheese frosting for a tangy lemon glaze. Store leftovers in an airtight container at room temperature for up to three days or freeze for up to three months.