Carrot Cake Cupcakes
Indulge in the irresistible allure of carrot cake cupcakes, where moist and fluffy textures meet the perfect balance of warm spices and luscious cream cheese frosting. These delightful treats are a nostalgic nod to family gatherings, guaranteed to bring smiles to your table. Easy to make and perfect for any occasion, they’re a wonderful way to enjoy a sweet moment, whether at a birthday party or an afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 2 cups grated carrots (about 4 medium carrots)
- 2 large eggs (room temperature)
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- Pinch of salt
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt until combined.
- In another bowl, mix eggs, vegetable oil, and vanilla extract until smooth.
- Fold in grated carrots into the wet mixture.
- Gradually combine the dry ingredients with the wet mixture until just blended; avoid overmixing.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cooling completely before frosting with cream cheese icing.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg