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Carrot Cake Cupcakes

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Deliciously moist carrot cake cupcakes topped with rich cream cheese frosting, perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup brown 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)
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg in a medium bowl.
  3. Combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Mix until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chopped nuts if using.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  7. Beat together the softened cream cheese and butter until smooth in a separate bowl. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
  8. Frost the cooled cupcakes generously with the cream cheese frosting and enjoy!

Notes

For extra flavor, consider adding crushed pineapple to the batter or using chocolate chips instead of nuts.

Nutrition

Find it online: https://tashirecipez.com/carrot-cake-cupcakes/

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