Description
Deliciously moist carrot cupcakes topped with rich cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts if using.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat together cream cheese and butter until smooth, then add powdered sugar and vanilla extract.
- Frost the cooled cupcakes with the cream cheese frosting.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 5 days.
- For a spicier flavor, add more cinnamon or a pinch of cloves.
- These cupcakes can be frozen for up to 3 months without frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Carrot Cupcakes, Cream Cheese Frosting, Dessert Recipe