Description
Delightful cupcakes combining sweet, earthy flavors of carrots with warm spices and creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup drained crushed pineapple
- 1 cup chopped walnuts or pecans (optional)
- 8 oz softened cream cheese
- 1/2 cup softened butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Combine granulated sugar, brown sugar, and vegetable oil in a large mixing bowl. Mix until well blended. Then, add eggs one at a time.
- Fold in the dry ingredients, followed by grated carrots, crushed pineapple, and nuts (if using). Mix until just combined.
- Pour the batter into prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean. Allow to cool completely in the pan.
- Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
- Frost each cooled cupcake generously with cream cheese frosting.
Notes
Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Un-frosted cupcakes can be frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg