Description
Indulge in these moist, spiced carrot cake cupcakes topped with rich cream cheese frosting—a perfect treat for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups shredded carrots (freshly grated)
- ½ cup chopped walnuts (optional)
- 8 oz cream cheese (softened)
- ¼ cup butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a cupcake tray with liners.
- In a bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Add vegetable oil and eggs to the dry mixture; stir until just combined.
- Fold in shredded carrots and walnuts if using.
- Divide batter into cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely on a wire rack before frosting.
- For the cream cheese frosting, beat softened cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract until smooth.
- Frost cooled cupcakes generously and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 240
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg