Description
These moist and fluffy Carrot Cake Cupcakes are filled with warm spices, shredded carrots, and topped with a dreamy cream cheese frosting. Perfect for Easter or any spring celebration!
Ingredients
Scale
Cupcakes
- 1 1/4 cups all-purpose flour (sifted)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp salt
- 2 eggs (room temperature)
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 cup finely grated carrots (about 2 medium carrots)
Frosting
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar (sifted)
- 1/2 tsp vanilla extract (pure)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, oil, and sugar until well combined. Fold in grated carrots.
- Gradually mix the dry ingredients into the wet until just combined. Do not overmix.
- Divide batter evenly among the cupcake liners and bake for 18-20 minutes. Cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- Pipe or spread frosting over cooled cupcakes and serve!
Notes
Top with chopped walnuts or a sprinkle of cinnamon for extra flair!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 20
- Sodium: 210
- Fat: 17
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: Carrot Cake, Cupcakes, Spring Desserts