Description
Delightful Easter Carrot Cake Cupcakes embody the joy of spring with moist carrot cake, crushed pineapple, and fluffy cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- For frosting:
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with colorful cupcake liners.
- Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and creamy, about 3-4 minutes.
- Add the dry mixture to the wet mixture, folding gently with a spatula until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center emerges clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- Beat the cream cheese and butter together until creamy, then gradually mix in the powdered sugar and vanilla until smooth.
- Frost the cooled cupcakes generously with cream cheese frosting and decorate as desired.
Notes
For best flavor, bake a day in advance and frost on the day of serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg