Description
Delicious and moist carrot cupcakes topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg (optional)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- ½ cup crushed pineapple (drained)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
- Mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
- Whisk the granulated sugar, brown sugar, and vegetable oil in a separate bowl. Add in the eggs one at a time, then stir in the grated carrots and crushed pineapple.
- Fold the dry ingredients into the wet mixture until just combined.
- Fill the cupcake liners about ¾ full with batter and bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool the cupcakes in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Beat together the cream cheese and butter for the frosting until smooth, then gradually add in the powdered sugar, vanilla extract, and a pinch of salt.
- Frost the cooled cupcakes with the cream cheese frosting using a spatula or piping bag.
Notes
Store leftover cupcakes at room temperature for a day, or in the refrigerator for up to 5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg