Description
Deliciously moist and fluffy carrot cake cupcakes made with shredded carrots and crushed pineapple, topped with tangy cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups shredded carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Mix the oil and sugar until well combined. Add in the eggs one at a time and the vanilla, mixing well after each addition.
- Stir in the shredded carrots and crushed pineapple until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in the chopped walnuts.
- Divide the batter among the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely.
- Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and enjoy!
Notes
Using fresh ingredients makes a significant difference in flavor and moisture. Measure flour correctly and avoid overmixing for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg