Description

Indulge in the delightful world of Easy Carrot Cake Cupcakes, where moist shredded carrots meet warm spices and are crowned with a luscious cream cheese frosting. These cupcakes are not only simple to make but also incredibly versatile, making them perfect for birthdays, holidays, or any occasion that calls for a sweet treat. With their irresistible flavor and appealing texture, they are sure to become a favorite among family and friends. Whether enjoyed as a cozy dessert at home or served at festive gatherings, these cupcakes are guaranteed to bring joy to every bite.

Ingredients

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1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups shredded carrots
3/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
2/3 cup vegetable oil

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a stand mixer, beat the granulated sugar, brown sugar, and vegetable oil until combined. Add eggs and vanilla; mix well.
Gradually add the dry ingredients to the wet mixture until just combined. Fold in shredded carrots by hand.
Fill cupcake liners two-thirds full with batter and bake for 20–22 minutes or until a toothpick comes out clean.
Allow cooling for 5 minutes in the pan before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (68g)
Calories: 256
Sugar: 20g
Sodium: 210mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 36mg