Description
Indulge in these moist and flavorful Carrot Cake Cupcakes topped with creamy cream cheese frosting. Perfect for a sweet treat or special occasion!
Ingredients
Cupcake:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
Instructions
- Preheat the oven: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until combined. Stir in carrots and pineapple.
- Combine and bake: Add dry ingredients to the wet mixture, stir until combined. Fold in nuts (optional). Fill cupcake liners and bake for 20-22 minutes until a toothpick comes out clean.
- Make frosting: Beat cream cheese and butter until smooth, add vanilla, gradually mix in powdered sugar until creamy. Frost cooled cupcakes and refrigerate.
Notes
- These cupcakes can be made a day ahead and stored in the fridge.
- Add chopped nuts or shredded coconut for extra texture.
