Description
Carrot Cream Cheese Cupcakes are moist and warmly spiced, made with shredded carrots and topped with rich cream cheese frosting. Perfectly portioned, they bring all the flavors of classic carrot cake into a fun, individual dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 1/4 cup crushed pineapple, drained (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- Optional garnish: chopped nuts or shredded coconut
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Stir in grated carrots and optional pineapple, nuts, or raisins.
- Gradually add dry ingredients to wet, mixing until just combined.
- Spoon batter into liners, filling each about 2/3 full.
- Bake 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- Frost cooled cupcakes and garnish with nuts or coconut if desired.
Notes
- Use freshly grated carrots for best moisture and texture.
- Do not overmix the batter—this keeps cupcakes tender.
- For extra tang, add lemon zest to the frosting.
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
