Description
These Easy Carrot Cake Cupcakes are a delightful treat that combines moist, flavorful carrot cake with a creamy cream cheese frosting. Perfect for any occasion, these cupcakes are simple to make and irresistibly delicious.
Ingredients
Scale
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Batter: In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk eggs, oil, applesauce, and vanilla. Combine wet and dry ingredients, then fold in carrots, pineapple, and nuts. Fill cupcake liners and bake.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beat until fluffy.
- Frost Cupcakes: Frost cooled cupcakes and top with nuts if desired.
Notes
- Store cupcakes in the refrigerator for up to 4 days.
- Bring to room temperature before serving for the best taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
