Carrot Cake Cupcakes
Carrot Cake Cupcakes are the ultimate treat, blending warm spices and moist cake topped with luscious cream cheese frosting. Perfect for celebrations or a cozy afternoon snack!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Baking Powder
- Cinnamon
- Nutmeg
- Grated Carrots
- Eggs
- Vegetable Oil
- Cream Cheese Frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and nutmeg.
- Create a well in the dry ingredients and add grated carrots, eggs, and vegetable oil. Stir until just combined.
- Scoop the batter into cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely before frosting with cream cheese frosting.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: - Use fresh carrots for optimal flavor; avoid pre-packaged options. - Feel free to add nuts or raisins for extra texture and sweetness. - Store in an airtight container at room temperature for up to three days.
Find it online: https://cookingwithruth.com/irresistible-carrot-cake-cupcakes/