Description

Indulge in the delightful world of Easy Carrot Cake Cupcakes, a perfect blend of moist cake and creamy frosting that will elevate any occasion. These cupcakes are not only quick to prepare but also bursting with the rich flavors of shredded carrots and warm spices, making them a hit among family and friends. Whether you’re celebrating a birthday, hosting a gathering, or simply craving something sweet, these cupcakes offer a versatile treat for everyone. Topped with luscious cream cheese frosting, they are beautifully portable for picnics or potlucks. Enjoy them as an afternoon snack or dessert after dinner—each bite is guaranteed to bring joy.

Ingredients

Scale

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups shredded carrots
3/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
2/3 cup vegetable oil

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Instructions

Preheat your oven to 350°F and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs and vanilla, mixing well.
Gradually add the dry ingredients to the wet mixture until just combined. Gently fold in the shredded carrots.
Fill each cupcake liner two-thirds full with batter and bake for 20-22 minutes or until a toothpick inserted comes out clean.
Allow cupcakes to cool before frosting with cream cheese frosting.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 210
Sugar: 14g
Sodium: 150mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg