Description
These Simply Carrot Cake Cupcakes are wonderfully moist and flavorful, topped with a rich cream cheese frosting. Made with freshly grated carrots and a hint of cinnamon, they're perfect for celebrations or as a delightful treat any day of the week.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
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, and cinnamon.
- In another bowl, beat together oil, sugar, and eggs until smooth. Gradually add the dry ingredients, mixing until just combined.
- Fold in grated carrots and walnuts.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost cooled cupcakes and serve.
Notes
- Add a pinch of nutmeg or swap half of the oil for applesauce for a different twist on flavor.
- Decorate with additional walnuts, or sprinkle some cinnamon on top of the frosting for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 36 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg