Description
Carrot cake cupcakes are a delightful mix of moist, spiced goodness topped with creamy frosting. Perfect for celebrations or a cozy afternoon treat!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg
- Grated Carrots
- Eggs
- Sour Cream or Yogurt
- Vanilla Extract
- Cream Cheese Frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and nutmeg until combined.
- In another bowl, mix eggs, sour cream (or yogurt), and vanilla until smooth.
- Gently fold the wet ingredients into the dry mixture until just combined; be careful not to overmix.
- Fold in grated carrots evenly throughout the batter.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg