Description

Indulge in the delightful taste of Easy Carrot Cake Cupcakes! These moist and flavorful treats are topped with luscious cream cheese frosting, making them a perfect dessert for any occasion—from festive gatherings to casual family nights. With simple ingredients and straightforward instructions, you can whip up a batch of 14 cupcakes in just about 30 minutes. Whether you’re celebrating Easter or simply looking for a sweet indulgence, these carrot cake cupcakes are sure to impress everyone at the table.

Ingredients

Scale

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups shredded carrots
3/4 cup granulated sugar
2 large eggs
2/3 cup vegetable oil
For Frosting: 1 cup cream cheese, 1/4 cup unsalted butter, 1 cup confectioners' sugar

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Instructions

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a stand mixer, combine sugars and oil until mixed; add eggs and vanilla. Mix well.
Gradually add dry mixture to wet ingredients until just combined. Fold in shredded carrots by hand.
Fill cupcake liners two-thirds full with batter and bake for 20-22 minutes or until a toothpick comes out clean.
Cool cupcakes before frosting with cream cheese mixture made from creaming together cream cheese and butter; mix in sugar gradually.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (60g)
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg