Carrot Cake Cupcakes
Moist and flavorful carrot cake cupcakes infused with warm spices, topped with creamy frosting. Perfect for any occasion!
Ingredients
For the cupcakes
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
- 0.5 cups vegetable oil
- 1 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups finely grated carrots Freshly grated for best flavor
- 0.5 cups crushed pineapple, drained
- 0.5 cups chopped walnuts or pecans Optional
For the cream cheese frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another large bowl, whisk the vegetable oil and sugar until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold in the grated carrots and crushed pineapple until evenly distributed.
Baking
- Gradually add the dry ingredients to the wet mixture. Stir just until combined; do not overmix. If using, fold in the chopped nuts.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting
- While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until combined. Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting using a piping bag or a spatula.
Serving
- Serve your delicious carrot cake cupcakes and watch everyone enjoy them!
Notes
Store in an airtight container in the refrigerator for 5 to 7 days. For longer storage, freeze unfrosted cupcakes for up to three months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 8gSodium: 230mgFiber: 1gSugar: 30g