Carrot Cake Cupcakes
These Carrot Cake Cupcakes are a delightful blend of moist, spiced cake and creamy frosting, perfect for any occasion. Ready in just 45 minutes, they’re a quick yet impressive treat to satisfy your sweet tooth or share with loved ones.
Ingredients
- 1 ¼ cups all-purpose flour 157 g
- ½ cup granulated sugar 100 g
- ½ cup light brown sugar 100 g, packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups avocado, vegetable, or canola oil 180 ml
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons milk
- 1 ½ cups grated carrots 170 g
- ½ cup chopped walnuts or pecans 60 g, optional
- 1 batch Cream Cheese Frosting
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
- Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
- Stir in vanilla extract and milk.
- Add carrots and nuts (if using). and stir until combined.
- Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool completely before decorating with cream cheese frosting.
Nutrition
Calories: 219kcalCarbohydrates: 19gProtein: 2gFat: 15gSaturated Fat: 1gCholesterol: 31mgSodium: 179mgPotassium: 46mgFiber: 1gSugar: 9gVitamin A: 45IUCalcium: 18mgIron: 1mg
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