Description
Indulge in these Super Moist Carrot Cake Cupcakes topped with creamy cream cheese frosting for a delightful treat that’s perfect for any occasion.
Ingredients
Scale
Cupcake:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple drained
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: In a large bowl, whisk together dry ingredients. In another bowl, whisk together oil, eggs, and vanilla; mix in carrots and pineapple. Combine wet and dry ingredients, fold in nuts if using, and divide batter into liners.
- Bake: Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
- Make the frosting: Beat cream cheese and butter, add powdered sugar and vanilla until fluffy. Frost cupcakes and garnish as desired.
Notes
- These cupcakes taste better the next day.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 36g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
