Description
Delightful carrot cake cupcakes topped with cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup vegetable oil
- 3 large eggs
- 2 cups shredded carrots
- 1/2 cup crushed pineapple, drained
- 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
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix dry ingredients in a bowl: all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Whisk wet ingredients: vegetable oil and eggs until well combined.
- Combine wet and dry ingredients, mixing gently until just combined.
- Fold in shredded carrots, crushed pineapple, and optional nuts.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- Cool in the tin for 5-10 minutes, then transfer to a wire rack.
- Make cream cheese frosting by beating together softened cream cheese and butter, adding powdered sugar gradually, and mixing in vanilla.
- Frost cooled cupcakes with cream cheese frosting.
Notes
Store cupcakes in an airtight container in the refrigerator for up to a week. Can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: carrot cake, cupcakes, dessert, baking, cream cheese frosting