Carrot Cake Cupcakes
Indulge in the delightful world of carrot cake cupcakes! These moist, spiced treats are crowned with rich cream cheese frosting, making them an irresistible addition to any celebration. With a perfect balance of sweet carrots and warm spices, these cupcakes will transport you straight to cherished family moments. Quick to prepare and always a crowd-pleaser, they are sure to brighten up your dessert table on any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup grated carrots (freshly grated)
- ½ cup chopped walnuts or pecans (optional)
- Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake 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 to the dry mixture; whisk until smooth.
- Gently fold in grated carrots and nuts if using.
- Fill each cupcake liner two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg