Description
Delightful carrot cake cupcakes filled with warm spices and topped with cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour (120g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar (100g)
- ½ cup brown sugar, packed (100g)
- ½ cup vegetable oil (120ml)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots (about 3 medium carrots, 180g)
- ½ cup crushed pineapple, drained (125g)
- ½ cup chopped walnuts or pecans (optional) (60g)
- 8 oz cream cheese, softened (225g)
- ¼ cup unsalted butter, softened (56g)
- 2 cups powdered sugar (240g)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
- Combine the granulated sugar, brown sugar, and vegetable oil in a large mixing bowl. Mix until well blended.
- Add the eggs one at a time, mixing well after each addition, and then add the vanilla extract.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Fold in the grated carrots, crushed pineapple, and chopped nuts (if using) with a rubber spatula.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Beat the softened cream cheese and butter together in a mixing bowl until smooth for the frosting.
- Gradually add the powdered sugar and vanilla extract, mixing until velvety and well combined.
- Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting using a spatula or piping bag.
Notes
Avoid overmixing the batter to ensure light and fluffy cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg