Description
These Moist Carrot Cupcakes with Cream Cheese Swirl are moist, flavorful, and simple to make. With finely grated carrots and a creamy frosting, they are perfect for any occasion.
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 your oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt by whisking them together.
- In a large bowl, mix the oil, white sugar, brown sugar, eggs, and vanilla until well combined. Then, fold in the shredded carrots.
- Gradually beat the dry ingredients into the wet mixture using low speed, and afterwards, incorporate the milk.
- Fill each muffin liner about 2/3 to 3/4 full with the batter. You might require more than one pan.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Notes
For best results, make sure the butter and cream cheese are at room temperature before mixing to achieve a smooth frosting.
You can add nuts or raisins for extra flavor and texture.
Store the cupcakes in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg