Carrot Cake Cupcakes
A moist and fluffy Carrot Cake Cupcakes recipe perfect for Easter or any time of year.
Equipment
- Cupcake tin
- Mixing Bowls
Ingredients
- 1 ¼ cups all-purpose flour 157 g
- ½ cup granulated sugar 100 g
- ½ cup light brown sugar packed, 100 g
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups avocado, vegetable, or canola oil 180 ml
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 Tablespoons milk
- 1 ½ cups grated carrots 170 g
- ½ cup chopped walnuts or pecans optional, 60 g
- 1 batch Cream Cheese Frosting
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
- Stir in oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
- Stir in vanilla extract and milk.
- Add carrots and nuts (if using) and stir until combined.
- Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool in the baking tin for 5 minutes before carefully removing to a cooling rack to cool completely before decorating with cream cheese frosting.
Notes
Cream cheese frosting recipe will decorate 12 cupcakes if you use as much frosting as seen in the photos. If you plan to just spread the frosting on the cupcakes, you can probably get away with cutting the frosting recipe in half.
Nutrition
Serving: 1cupcakeCalories: 219kcalCarbohydrates: 19gProtein: 2gFat: 15gSaturated Fat: 1gCholesterol: 31mgSodium: 179mgPotassium: 46mgFiber: 1gSugar: 9gVitamin A: 45IUCalcium: 18mgIron: 1mg
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