Description
Savor moist carrot cake cupcakes topped with rich cream cheese frosting. A delightful treat for any occasion that will satisfy your sweet tooth!
1 ½ cups all-purpose flour1 cup granulated sugar1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt1 teaspoon ground cinnamon½ teaspoon ground nutmeg½ cup vegetable oil2 large eggs1 teaspoon vanilla extract1 ½ cups grated carrots½ cup chopped walnuts or pecans (optional)½ cup raisins (optional)½ cup whole wheat flour (optional)toasted coconut flakes (optional)cinnamon for topping (optional)
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.In another bowl, mix the oil, eggs, and vanilla extract until smooth.Gradually add the dry mixture into the wet mixture and mix until just combined.Gently fold in the grated carrots and nuts (if using).Divide the batter evenly among the prepared cupcake liners, filling them about ¾ full.Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.For the cream cheese frosting, beat together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.Once the cupcakes are cooled, frost them using a piping bag or a knife. Notes
These carrot cake cupcakes are moist, spiced, and topped with a tangy cream cheese frosting. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 200
- Sugar: 18g
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
