Description
Deliciously moist carrot cake cupcakes topped with a rich cream cheese swirl.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix oil and sugar until well combined. Add eggs and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in grated carrots, crushed pineapple, and walnuts (if using).
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- While the cupcakes cool, prepare the cream cheese frosting by beating together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Once cupcakes are completely cool, frost with cream cheese swirl.
Notes
- For a spicier flavor, add more cinnamon or nutmeg.
- Store cupcakes in an airtight container in the refrigerator for up to 5 days.
- These cupcakes can be frozen for up to 3 months without frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg