Description
Easy Carrot Cake Cupcakes are a moist and flavorful dessert perfect for any occasion. With a delightful blend of spices and the natural sweetness of shredded carrots, these cupcakes are topped with rich cream cheese frosting that elevates their taste. They are quick to prepare, making them an ideal treat for Easter gatherings, birthday parties, or simply as a sweet snack to enjoy at home. Even novice bakers can master this recipe in just 30 minutes from start to finish. Add these scrumptious cupcakes to your dessert repertoire and share them with family and friends—they’re sure to be a hit!
Ingredients
Scale
- 1 1/4 cup (156 g) 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
- 1/2 pound (about 2 cups) shredded carrots
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2/3 cup (160 g) vegetable oil (or canola oil)
- 1 cup (225 g or 8 oz block) cream cheese (softened, but still cool)
- 1/4 cup (57 g or 1/2 stick) unsalted butter (softened, but still cool)
- 1 cup (120 g) confectioners’ sugar (sifted)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until combined. Add eggs and vanilla; mix well.
- Gradually add dry ingredients to the wet mixture until just combined. Stir in shredded carrots.
- Fill cupcake liners two-thirds full with batter. Bake for 20–22 minutes or until a toothpick comes out clean.
- For the frosting, beat cream cheese and butter until smooth; add vanilla and sifted confectioners' sugar until fully combined.
- Frost cooled cupcakes generously and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg