Description
Carrot cake cupcakes are a delightful treat featuring moist, spiced cake topped with creamy frosting. Perfect for celebrations or a sweet afternoon snack, they’re sure to impress!
Ingredients
- All-Purpose Flour
- Baking Soda
- Ground Cinnamon
- Grated Carrots
- Eggs
- Granulated Sugar
- Vegetable Oil
- Cream Cheese (for frosting)
- Powdered Sugar
- Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, beat eggs and sugar until light and fluffy; add oil and vanilla extract.
- Fold in grated carrots gently to the egg mixture.
- Line a muffin tin with cupcake liners and fill each about two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- While cooling, whip cream cheese and powdered sugar for frosting.
- Frost cooled cupcakes generously.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg