Description
Moist Carrot Cake Cupcakes are the perfect Easter treat, blending the warm flavors of cinnamon and fresh carrots into fluffy cupcakes topped with rich cream cheese frosting. These delightful desserts not only bring joy to any gathering but are also simple to make, ensuring that your baking experience is enjoyable and rewarding. With a beautiful presentation and irresistible aroma, these cupcakes will quickly become a favorite for family celebrations or cozy brunches.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup shredded carrots (freshly grated)
- ½ cup chopped walnuts (optional)
- 8 oz cream cheese (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Add vegetable oil and eggs to the dry mixture; stir gently until just combined.
- Fold in shredded carrots and walnuts until evenly distributed.
- Fill each cupcake liner two-thirds full with batter.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Let cool before frosting with cream cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg