Description
Delightfully moist carrot cake cupcakes infused with spices and topped with cream cheese frosting for an extraordinary dessert experience.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2/3 cup (160ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) freshly grated carrots
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until smooth. Add the vegetable oil and vanilla, whisking to combine.
- Gradually fold the dry ingredients into the wet mixture until no streaks remain. Fold in the grated carrots gently.
- Spoon the batter into the prepared cupcake liners, filling each about 3/4 full. Bake for 18-22 minutes, until a toothpick comes out clean.
- Once cooled, prepare the frosting by beating cream cheese and butter until creamy. Add powdered sugar gradually, mixing well, then stir in vanilla and orange zest.
- Frost the cooled cupcakes generously and optionally sprinkle with chopped nuts or coconut.
Notes
For best results, use room temperature ingredients and avoid overmixing to preserve lightness in the cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg