Carrot Cake Cupcakes
These carrot cake cupcakes are moist, and soft, and so delicious! The cupcakes are filled with freshly grated carrots, cinnamon, and of course topped with the best cream cheese frosting.
Servings: 12 cupcakes
Calories: 428kcal
Equipment
- Large Mixing Bowl
Ingredients
For the Carrot Cake Cupcakes:
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup vegetable oil
- 1/2 cup packed brown sugar
- 1/2 cup granulated white sugar
- 1/4 cup milk (or water)
- 1 tsp vanilla extract
- 2 eggs
- 1 cup freshly grated carrots
- 1/2 cup crushed pineapple
- 1/2 cup chopped walnuts or pecans (optional)
- 2 cups cream cheese frosting
Instructions
For the Carrot Cake Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 12 cupcake liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Using a stand mixer, or a large bowl with a hand mixer, add the oil, brown sugar, and white sugar. Stir together until well combined.
- Add the dry mixture to the sugar mixture, and stir it together.
- Stir in the milk and vanilla extract. Then add in the eggs, one at a time, and stir until just combined.
- Fold in the carrots, pineapple, and chopped nuts (if desired).
- Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full.
- Bake the cupcakes for about 18-22 minutes, until an inserted toothpick comes out clean.
- Let the cupcakes cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely before frosting.
- Scoop the frosting into a piping bag or a ziplock bag with your favorite frosting tip. I used tip 1A.
Nutrition
Calories: 428kcal | Carbohydrates: 42g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 276mg | Potassium: 184mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2082IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg