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Description
Classic carrot cake cupcakes with cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrots
- ½ cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the grated carrots and chopped nuts, if using.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Serve immediately or store in an airtight container in the refrigerator.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Prep Time: 20 min
- Cook Time: 22 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg