Description
These Moist Carrot Cupcakes with Cream Cheese Swirl are irresistible with their rich flavors and simple preparation. Perfect for any occasion, they combine finely grated carrots and a creamy frosting for a delightful treat.
Ingredients
Scale
- 1 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup oil
- 3/4 cup white sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 200g)
- 2 tablespoon milk
- 3/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3 1/2 – 4 cups powdered sugar
- 1–2 tablespoon heavy cream
- 1/4 cup orange candy melts
- 1/4 cup green candy melts
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, baking soda, baking powder, and salt.
- In a large bowl, beat together the oil, white sugar, brown sugar, eggs, and vanilla extract. Then fold in the finely grated carrots.
- With the mixer on low speed, gradually mix the dry ingredients into the wet ingredients, then stir in the milk.
- Spoon the batter into the lined muffin pan, filling each cup about 2/3 to 3/4 full. You may need more than one pan.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Notes
For a more intense flavor, let the cupcakes cool completely before frosting them with cream cheese frosting.
These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Feel free to add chopped nuts for an added crunch.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg