carrot cupcakes
These Carrot Cake Cupcakes are incredibly moist, perfectly spiced, and topped with a tangy cream cheese frosting. The perfect treat for Easter or any spring celebration!
Ingredients
Cupcakes
- 1.75 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.75 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the grated carrots.
- Fill each muffin liner about 2/3 full. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
- Frost the cooled cupcakes with the cream cheese frosting.
Notes
Enjoy these delicious carrot cupcakes!
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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