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Carrot Cake Cupcakes Recipe
Rahat

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Calories: 219
Ingredients Method Nutrition

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

Method
 

  1. Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
  2. 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.
  3. 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.
  4. Stir in vanilla extract and milk.
  5. Add carrots and nuts (if using). and stir until combined.
  6. 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.
  7. 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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