Carrot Cake Cupcakes
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Carrot Cake Cupcakes
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These Carrot Cake Cupcakes are incredibly moist and tender with lots of tangy cream cheese frosting and a sprinkle of toasted pecans on top.
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Ingredients
Cupcakes
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ¾ cup canola oil
- 1 teaspoon vanilla extract
- 1 ½ cups shredded carrots about 3 medium carrots
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Frosting
- 1 (8-ounce) package softened cream cheese
- ½ cup softened salted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 2 cups powdered sugar
- ½ cup Chopped Pecans for garnish
Instructions
Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake liners and set aside.
- In a large bowl, combine ½ cup granulated sugar, ½ cup light brown sugar, 2 large eggs, ¾ cup canola oil, and 1 teaspoon vanilla extract. Mix together using an electric hand mixer. Stir in 1 ½ cups shredded carrots
- Add 1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. Stir until everything is combined and be careful not to overmix the batter.
- Divide the batter evenly between the 12 cupcake liners, filling each liner about ¾ full.
- Bake for 18-22 minutes, just until the tops of the cupcakes bounce back to the touch. Test for doneness by inserting a toothpick into the center of a cupcake. It's done when the toothpick comes out clean with just a few crumbs. Cool completely before frosting.
Frosting
- In a large bowl, add 1 (8-ounce) package softened cream cheese and ½ cup softened salted butter. Mix until light and creamy, about 3 minutes.
- Add 1 teaspoon vanilla extract, ¼ teaspoon coconut extract, and 2 cups powdered sugar. Mix until smooth and combined.
- Transfer the frosting to a piping bag fitted with a decorative tip and frost the cooled cupcakes. Sprinkle with ½ cup chopped pecans, if desired!
Nutrition Information
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Serving
12g
Calories
434kcal
(22%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Cholesterol
51mg
(17%)
Sodium
237mg
(10%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
2954IU
(59%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 434kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 51mg | 17% |
| Sodium | 237mg | 10% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 2954IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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