Description
Indulge in the delightful flavors of Carrot Cheesecake Cupcakes, where moist, spiced cake meets luscious cream cheese frosting. These cupcakes are not only visually stunning but also incredibly easy to bake, making them perfect for any occasion. With a rich flavor profile and a touch of nostalgia from family baking traditions, these treats will impress your guests and elevate your dessert game.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1 cup finely grated fresh carrots (about 2 medium carrots)
- 1/3 cup vegetable oil (canola recommended)
- 8 oz cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until fluffy.
- In another bowl, mix eggs, grated carrots, and vegetable oil until well combined. Fold into dry ingredients gently until just incorporated.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
- Prepare the frosting by beating cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Frost cooled cupcakes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 280
- Sugar: 23g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg