06/05/2024
Carrot Cake Cupcakes
Ingredients:
1/2 cup (60 g) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground nutmeg
1/8 teaspoon salt
1/3 cup (65 g) granulated sugar
1 large egg, at room temperature
1/4 cup (60 ml) vegetable oil
1 teaspoon vanilla extract
1 cup finely grated carrots
1/4 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
4 oz (113 g) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with six cupcake liners.
In a medium mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk together sugar, egg, oil, and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients. Mix until just combined, then fold in grated carrots and chopped nuts (if using).
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
To make the frosting, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
Frost the cooled cupcakes using a piping bag or a spoon, and enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 225 kcal per cupcake | Servings: 6 cupcakes
