Description
Delicious carrot cake cupcakes topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in the chopped walnuts.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- For a spicier flavor, add 1/4 teaspoon of ground ginger to the dry ingredients.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg