Carrot cupcakes with cream cheese frosting

User Reviews

0.0

0 reviews
Unrated
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    35 mins

  • Servings

    18 cupcakes

  • Calories

    232 kcal

  • Course

    Dessert, Snacks

  • Cuisine

    American

Carrot cupcakes with cream cheese frosting

Fluffy cupcakes that are melt in the mouth tender with the perfect whippy cream cheese frosting

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings
  • 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
Add to Shopping List

Instructions

  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and slightly creamy.
  4. Gradually add the dry flour mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
  5. Fold in the grated carrots and chopped nuts (if using) until evenly distributed in the batter.
  6. Fill each cupcake liner about ¾ full of the batter.
  7. Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. 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.
  9. Make the cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and well combined.
  10. Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will ensure a smooth and creamy frosting.
  11. Stir in the vanilla extract and mix until incorporated.
  12. 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

Show Details
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.

Genuine Reviews

User Reviews

Overall Rating

0.0

0 reviews
Unrated

Write a Review

Drag & drop files here or click to upload