Description
Carrot Cake Cupcakes are moist, spiced treats filled with grated carrots, warm spices, and a hint of sweetness. Topped with creamy cream cheese frosting, they’re a classic dessert perfect for parties, holidays, or everyday indulgence.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk together eggs, oil, brown sugar, granulated sugar, and vanilla until well combined.
- Fold in grated carrots and crushed pineapple.
- Gradually add dry ingredients to the wet mixture and stir until just combined. Fold in nuts if using.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Top with cream cheese frosting and decorate with extra nuts or carrot shavings if desired.
Notes
- Ensure pineapple is well-drained to avoid excess moisture in the cupcakes.
- You can make the cupcakes a day ahead and frost before serving.
- Store in the refrigerator due to the cream cheese frosting.
- For extra flavor, add a handful of raisins or shredded coconut to the batter.
Nutrition
- Serving Size: 1 cupcake (unfrosted)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg