Easy Carrot Cupcakes Recipe
Moist carrot cupcakes with cream cheese frosting, perfectly spiced and not too sweet. These cupcakes are made with freshly grated carrots and loved by everyone.
Ingredients
Carrot Cupcake Batter
- 1 cup All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ cup Granulated Sugar
- ⅓ cup Light Brown Sugar
- 1 large Egg
- ¾ Cup Vegetable Oil
- ¼ cup sour cream room temperature
- 1 teaspoon Vanilla Extract
- 1 ½ cup Carrots washed, shredded
Cream Cheese Frosting
- 16 ounces Cream Cheese
- 4 ounces Unsalted Butter
- 3 cups Powdered Sugar
- 2 teaspoon Vanilla Extract
- Pinch of Salt
Instructions
Carrot Cupcake
- Preheat the oven to 350°F and line12-cup muffin pan with paper liners.
- Wash and grate fresh carrots and set aside until needed.
- With a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl add all the wet ingredients (Oil, both sugars, eggs, vanilla, sour cream) whisk well until incorporated.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots, and additional add in's if desired.
- Divide batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting.
- In the bowl of a stand mixer with paddle attachment beat room temperature cream cheese until smooth. Scrape sides and bottom of the bowl and then add in the butter.
- Beat on medium speed for an additional 1 minute. Gradually add powdered sugar, then vanilla extract.
- Mix for an additional 2 minutes on medium low speed.
- Place cream cheese frosting in piping bag with piping tip and frost cooled cupcakes.
- Sprinkle some more crushed walnuts on the tops of the cupcakes.
Notes
Storage:
Place carrot cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be left at room temperature stored airtight in a container for 4 days.Nutrition
Calories: 556kcalCarbohydrates: 56gProtein: 4gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 77mgSodium: 270mgPotassium: 138mgFiber: 1gSugar: 46gVitamin A: 3470IUVitamin C: 1mgCalcium: 80mgIron: 1mg
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