Carrot Cake Cupcakes
When it comes to delightful desserts, carrot cake cupcakes stand out as a perfect blend of spiced sweetness and creamy indulgence. These moist, fluffy treats are topped with luscious cream cheese frosting, making them ideal for any occasion, from birthday celebrations to casual afternoon snacks. With a hint of cinnamon and the crunch of walnuts, every bite is a warm embrace for your taste buds. Get ready to impress your family and friends with these easy-to-make cupcakes that deliver joy in every mouthful!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or brown sugar)
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- ½ cup unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until combined.
- Create a well in the dry ingredients; add vegetable oil and eggs. Mix until smooth.
- Gently fold in grated carrots and walnuts.
- Fill each cupcake liner two-thirds full with batter and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg