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Carrot Cake Cupcakes Recipe

Delicious and moist carrot cake cupcakes with a creamy frosting.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 300 kcal

Ingredients 

Cupcake Batter

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups grated carrots

Frosting

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together oil, eggs, and vanilla extract. Add to the dry ingredients and mix until just combined.
  4. Fold in the grated carrots.
  5. Divide the batter evenly among the cupcake liners. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  6. For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
  7. Frost the cooled cupcakes and serve.

Nutritional Value

Calories: 300kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Carrot Cake, Cupcakes
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