Description
Delight your taste buds with these moist and flavorful Carrot Cake Cupcakes topped with a luscious Cream Cheese Frosting. Perfect for any occasion, these cupcakes are a delightful treat for carrot cake lovers.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In a large bowl, beat the oil, granulated sugar, and brown sugar. Add eggs and vanilla, then mix until smooth. Stir in carrots, pineapple, nuts, and raisins if using.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients and mix just until combined.
- Bake: Divide batter among cupcake liners and bake for 18–22 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy.
- Frost cupcakes: Frost the cooled cupcakes with the cream cheese frosting.
Notes
- You can substitute applesauce for the crushed pineapple for a slightly different flavor.
- These cupcakes can be made a day ahead and stored in the fridge. Bring to room temperature before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
