Description
Indulge in these moist carrot cake cupcakes topped with creamy frosting. Perfect for celebrations or a sweet treat at home!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Baking Powder
- Ground Cinnamon
- Ground Nutmeg
- Salt
- Vegetable Oil
- Eggs
- Grated Carrots
- Chopped Walnuts or Pecans (optional)
- Cream Cheese Frosting Ingredients: Cream cheese, butter, powdered sugar, vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Add vegetable oil and eggs; stir until just combined—avoid overmixing.
- Gently fold in grated carrots and optional nuts until evenly distributed.
- Fill each muffin cup about 2/3 full using an ice cream scoop and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg