Description
Carrot cake cupcakes are a delightful treat that captures the essence of warmth and sweetness in every bite. With moist cake infused with cinnamon and topped with creamy cream cheese frosting, these cupcakes are perfect for any occasion—from birthdays to cozy evenings at home. Easy to make and irresistibly delicious, they’re sure to become a family favorite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 cup grated carrots (about 2 medium carrots)
- 2 large eggs (room temperature)
- 1/2 cup vegetable oil
- 4 oz cream cheese (full-fat)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
- In a bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix the eggs and oil until smooth. Combine with dry ingredients and fold in grated carrots.
- Fill each cupcake liner two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean.
- For frosting, beat cream cheese, powdered sugar, and vanilla until creamy. Frost cooled cupcakes generously.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 290
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg