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–+ servings

Carrot Cake Cupcakes

Deliciously moist carrot cake cupcakes, spiced to perfection and topped with rich cream cheese frosting.
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Course: Dessert
Cuisine: American
Keyword: carrot cake, cupcakes, dessert, baking
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 180kcal

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup grated carrots
  • 1/2 cup crushed walnuts or pecans
  • 8 oz cream cheese
  • 1/2 cup butter
  • 4 cups powdered sugar

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
  • In another bowl, whisk together sugar, oil, and eggs until smooth.
  • Gradually add dry ingredients to wet mixture, mixing just until combined.
  • Fold in grated carrots and crushed nuts.
  • Divide the batter among the cupcake liners, filling each about 2/3 full.
  • Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool for 5 minutes before transferring to a wire rack.
  • Prepare cream cheese frosting by beating cream cheese, butter, and sugar until smooth.
  • Frost cooled cupcakes and top with additional nuts if desired.

Nutrition

Calories: 180kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Fiber: 2g