Description
Delightful carrot cake cupcakes topped with creamy 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 your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt in a medium bowl.
- Combine the granulated sugar, brown sugar, and vegetable oil in a large mixing bowl until well blended.
- Add the eggs one at a time, mixing well after each, then incorporate the vanilla extract.
- Gradually mix in the dry ingredients until just combined; do not overmix.
- Fold in the grated carrots, crushed pineapple, and nuts gently with a rubber spatula.
- Divide the batter evenly among the prepared cupcake liners, filling each two-thirds full.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Beat the softened cream cheese and butter together until smooth to prepare the frosting.
- Add the powdered sugar and remaining vanilla extract, mixing until velvety and well combined.
- Frost the cooled cupcakes generously with the cream cheese frosting.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: carrot cake, cupcakes, dessert, cream cheese frosting, baked goods