Description

Indulge in the delightful world of carrot cake cupcakes! These moist and fluffy treats are perfect for any occasion, from festive Easter celebrations to casual get-togethers. Bursting with warm spices, sweet grated carrots, and a touch of nuttiness, each cupcake is a deliciously satisfying experience. Topped with rich cream cheese frosting, they are sure to impress both family and friends. Easy to make and incredibly versatile, these carrot cake cupcakes will quickly become a favorite in your dessert repertoire.

Ingredients

Scale

1 ¼ cups all-purpose flour
½ cup granulated sugar
½ cup light brown sugar
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ cups oil (avocado, vegetable, or canola)
2 large eggs
1 ½ teaspoons vanilla extract
2 tablespoons milk
1 ½ cups grated carrots
Optional: ½ cup chopped walnuts or pecans

Instructions

Preheat your oven to 350F (175C) and line a muffin pan with paper liners.
In a mixing bowl, whisk together the dry ingredients until well combined.
Incorporate the wet ingredients one by one, mixing until smooth.
Stir in the grated carrots and nuts until evenly distributed in the batter.
Fill each muffin liner about two-thirds full with batter.
Bake for approximately 20 minutes or until a toothpick comes out clean or with moist crumbs.
Cool on a rack before frosting with cream cheese icing.

Nutrition

Serving Size: 1 cupcake (60g)
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg

Keywords: Ensure ingredients are at room temperature for better mixing. For added flavor, consider mixing in raisins or crushed pineapple. Store any leftovers in an airtight container in the fridge for up to five days.