Description
Indulge in these moist and flavorful Carrot Cake Cupcakes topped with a creamy and rich cream cheese frosting. Perfect for any occasion, these cupcakes are sure to be a hit!
Ingredients
Scale
Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients: In a large bowl, beat eggs, oil, granulated sugar, brown sugar, and vanilla until smooth. Fold in carrots and pineapple.
- Combine and bake: Gradually add dry ingredients to wet mixture, stir until just combined. Fold in nuts if using. Divide batter into liners and bake for 20-24 minutes. Let cool.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy. Frost cooled cupcakes.
Notes
- For extra texture, add ¼ cup shredded coconut or raisins to the batter.
- Frosted cupcakes can be refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 330
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
