Description
Delightful carrot cake cupcakes filled with frosting and topped with rich cream cheese icing, 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
- 1/2 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup walnuts or pecans, chopped (optional)
- Frosting (cream cheese or whipped topping) for filling and topping
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cupcake pan with cupcake liners.
- Mix dry ingredients in a medium bowl.
- Mix wet ingredients in another large bowl until smooth.
- Combine the dry and wet mixtures, stirring until just combined.
- Add grated carrots and crushed pineapple, and fold in optional nuts.
- Fill cupcake liners about 2/3 full with batter.
- Bake for 20-25 minutes, checking with a toothpick for doneness.
- Cool the cupcakes in the pan for about 10 minutes, then transfer to a wire rack.
- Prepare for frosting by cutting a hole in the center of each cupcake.
- Fill the holes with frosting.
- Frost the tops with additional frosting.
- Serve the Filled Carrot Cake Cupcakes with coffee or tea.
Notes
These cupcakes can be customized with different frostings or add-ins like raisins or coconut.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cupcakes, carrot cake, dessert, frosting, baking