Description
These easy carrot cake cupcakes are a delightful treat, perfect for any occasion. Moist and flavorful, topped with a creamy cream cheese frosting, they are sure to be a hit!
Ingredients
Cupcake Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the cupcake pan: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the cupcake batter: In a medium bowl, whisk together the dry ingredients. In a large bowl, beat the eggs, oil, sugars, and vanilla. Stir in carrots and pineapple. Add dry ingredients and mix. Fold in nuts if using.
- Bake the cupcakes: Divide batter into liners and bake for 18–22 minutes. Let cool.
- Make the cream cheese frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy.
- Frost the cupcakes: Frost cooled cupcakes with cream cheese frosting.
Notes
- For extra flavor, consider adding raisins or shredded coconut to the batter.
- Store cupcakes in the fridge if using cream cheese frosting.
