Irresistible Carrot Cake Cupcakes
Indulge in the delightful taste of homemade Carrot Cake Cupcakes, where each fluffy bite bursts with rich flavors of cinnamon and tender carrot shreds, topped with creamy cream cheese frosting. Perfect for any occasion, these easy-to-make cupcakes are sure to impress family and friends alike. Whether it’s a celebration or just a Tuesday treat, these cupcakes will elevate your dessert game!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups shredded carrots (freshly grated)
- 8 oz cream cheese (for frosting)
- ½ cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, beat eggs with oil and vanilla extract until smooth. Combine wet and dry ingredients gently until just mixed.
- Fold in the shredded carrots carefully to maintain lightness.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool before frosting with cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (72g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: - For added flavor, consider mixing in crushed pineapple or nuts like walnuts or pecans. - Ensure the cupcakes cool completely before applying frosting to achieve a clean finish. - Store in an airtight container at room temperature for up to three days.