Description
Carrot cake cupcakes are moist, spiced delights topped with rich cream cheese frosting, making them perfect for any celebration or cozy afternoon snack.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Baking Powder
- Ground Cinnamon
- Shredded Carrots
- Vegetable Oil
- Eggs
- Vanilla Extract
- Cream Cheese
- Powdered Sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- In another bowl, mix vegetable oil, eggs, and vanilla extract until well combined.
- Add wet ingredients to dry ingredients and gently fold in shredded carrots.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely before frosting with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg