Description
Moist and flavorful carrot cake cupcakes with a hint of cinnamon and nutmeg, topped with rich cream cheese frosting for a perfect treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- For the frosting: 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs and sugar until smooth. Stir in oil and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in grated carrots, nuts, and raisins if using.
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt, and beat until fluffy.
- Frost cooled cupcakes with the cream cheese frosting and garnish with extra chopped nuts if desired.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- You can freeze the cupcakes without frosting for up to 3 months.
- If you prefer a dairy-free version, substitute the cream cheese and butter with vegan alternatives.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: carrot cake cupcakes, easy carrot cake, cream cheese frosting, carrot dessert, homemade cupcakes