Carrot Cake Cupcakes
Moist and flavorful carrot cake cupcakes topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
Wet Ingredients
- 0.5 cups vegetable oil
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
Mix-Ins
- 2 cups grated carrots
- 0.5 cups chopped nuts (optional)
- 0.5 cups raisins (optional)
Frosting
- 8 oz cream cheese, softened
- 0.5 cups butter, softened
- 2 cups powdered sugar
- 0.25 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another large bowl, mix the vegetable oil, granulated sugar, brown sugar, and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, nuts, and raisins if using.
- Divide the batter evenly among the cupcake liners.
Baking
- Bake for 18-20 minutes, or until a toothpick comes out clean.
Frosting
- While the cupcakes cool, make the frosting by beating the cream cheese and butter until smooth.
- Then add the powdered sugar, brown sugar, and vanilla extract.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
Notes
These cupcakes are delightful on their own or served with a scoop of vanilla ice cream for an extra treat. For presentations, arrange them on a decorative platter or cake stand.
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 20g