Description
Indulge in irresistibly fluffy carrot cake cupcakes, perfectly spiced and topped with rich cream cheese frosting. These delightful treats are sure to brighten any occasion.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Vegetable oil
- Eggs
- Grated carrots
- Chopped nuts (optional)
- Cream cheese
- Powdered sugar
- Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line muffin tins with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt until combined.
- Gradually mix in vegetable oil and eggs, stirring until just combined.
- Fold in grated carrots and chopped nuts if using.
- Fill muffin cups two-thirds full with batter and bake for 18-22 minutes or until a toothpick comes out clean.
- While cooling, prepare the cream cheese frosting by mixing softened cream cheese with powdered sugar and vanilla extract until smooth.
- Frost cooled cupcakes generously and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For added flavor, consider adding crushed pineapple or swapping regular flour for whole wheat flour. Store leftovers in an airtight container at room temperature for up to three days.