Description
Delightfully moist and flavorful, these Easy Carrot Cream Cheese Cupcakes are topped with a luscious cream cheese frosting, making them a perfect treat for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 cups grated carrots
- ½ cup crushed pineapple, drained
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, combine the oil and sugar, mixing until well blended.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots, crushed pineapple, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting by beating together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and mix until well combined, then stir in the vanilla extract.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- For added flavor, consider mixing in chopped walnuts or raisins into the batter.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg