Description

Indulge in the delightful experience of Easy Carrot Cake Cupcakes, where the moistness of classic carrot cake meets the convenience of a cupcake. Perfect for any occasion—from festive gatherings to casual family treats—these cupcakes are topped with a rich cream cheese frosting that elevates their flavor profile. Each bite is a harmonious blend of sweet carrots, warm spices, and creamy frosting, making them an instant favorite among kids and adults alike.

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
1 teaspoon vanilla extract
2/3 cup vegetable oil

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat granulated sugar, brown sugar, and oil until combined. Add eggs and vanilla; mix until smooth.
Gradually incorporate dry ingredients into wet mixture. Fold in shredded carrots.
Fill liners two-thirds full and bake for 20–22 minutes or until a toothpick comes out clean.
Allow 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: 210
Sugar: 16g
Sodium: 170mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg