Description
Delightful carrot cake cupcakes with a rich blend of spices and topped with creamy cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the oil, granulated sugar, brown sugar, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots and walnuts if using.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Beat together the cream cheese and butter until smooth for the frosting.
- Add brown sugar, powdered sugar, and vanilla, mixing until well combined and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting.
- Serve and enjoy!
Notes
Use fresh ingredients for better flavor and texture. Allow cupcakes to cool completely before frosting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 20g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg