Description
Moist and delicious carrot cake cupcakes topped with tangy cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated carrots and nuts (if using).
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- For the Cream Cheese Frosting: In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until smooth.
- Stir in vanilla extract.
- Once cupcakes are completely cooled, frost with cream cheese frosting.
Notes
- You can add raisins or shredded coconut to the batter.
- Store frosted cupcakes in the refrigerator.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg