Carrot cupcakes with cream cheese frosting
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Carrot cupcakes with cream cheese frosting
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Fluffy cupcakes that are melt in the mouth tender with the perfect whippy cream cheese frosting
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Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts or pecans optional
- Ingredients cream cheese frosting:
- 8 oz 225g cream cheese, softened
- ¼ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
- Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
- Fill each cupcake liner about ¾ full of the batter.
- Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting.
- Stir in the vanilla extract and mix until incorporated.
- Assembly the cupcakes: Once the cupcakes are completely cooled, use a piping bag or an offset spatula to generously frost each cupcake with the cream cheese frosting.
Notes
- Optionally, you can sprinkle chopped nuts on top of the frosting for decoration.
Nutrition Information
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Calories
232kcal
(12%)
Carbohydrates
49g
(16%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
34mg
(11%)
Sodium
109mg
(5%)
Potassium
54mg
(2%)
Fiber
0.3g
(1%)
Sugar
40g
(80%)
Vitamin A
119IU
(2%)
Vitamin C
0.004mg
(0%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 109mg | 5% |
| Potassium | 54mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 40g | 80% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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