Description
Delicious and spiced carrot cake cupcakes topped with a rich cream cheese frosting, perfect for any occasion.
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
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- Mix the oil, granulated sugar, eggs, and vanilla in another bowl until well combined.
- Gradually incorporate the dry mixture into the wet mixture until just combined.
- Fold in the grated carrots and walnuts if using.
- Fill the cupcake liners about 2/3 full with batter and bake for 20-25 minutes.
- Allow the cupcakes to cool completely in the pan before transferring to a wire rack.
- Beat the cream cheese and butter together until smooth for the frosting.
- Gradually add the brown sugar and powdered sugar, mixing well until creamy.
- Frost the cooled cupcakes generously and enjoy!
Notes
Use fresh spices for the best flavor and ensure ingredients are at room temperature for optimal mixing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg