Carrot Cake Cupcakes
These Carrot Cake Cupcakes are moist, flavorful, and filled with warm spices, making them a delightful treat for any occasion.
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour This is the base of our cupcakes, giving them structure.
- 1 teaspoon baking powder Helps the cupcakes rise, making them light and fluffy.
- 1/2 teaspoon baking soda Creates that perfect lift with the baking powder.
- 1/2 teaspoon salt Brings out the flavors.
- 1 teaspoon ground cinnamon Necessary for that warm, cozy flavor.
- 1/2 teaspoon ground nutmeg Adds a hint of nutty sweetness.
- 1/4 teaspoon ground ginger Gives the cupcakes a subtle spicy kick.
- 1/2 cup granulated sugar For sweetness that balances well with the spices.
- 1/2 cup brown sugar Adds moisture and depth of flavor.
- 1/2 cup vegetable oil Ensures the cupcakes stay moist and tender.
- 2 large eggs Helps bind everything together.
- 1 cup grated carrots Fresh carrots add texture and natural sweetness.
- 1/2 cup crushed pineapple, drained Keeps the cupcakes moist and adds flavor.
- 1 teaspoon vanilla extract Rounds out the sweetness beautifully.
Frosting Ingredients
- 8 oz cream cheese, softened For our creamy frosting.
- 1/4 cup butter, softened Adds richness to the frosting.
- 2 cups powdered sugar Sweetens the frosting.
- 1 teaspoon vanilla extract (for frosting) Extra vanilla for flavor in the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir until well mixed.
- In a separate large bowl, whisk together granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
- Add grated carrots and crushed pineapple to the wet mixture along with vanilla extract. Stir gently.
- Gradually add dry ingredients into the wet mixture, stirring until just combined.
- Scoop batter into the lined muffin tin, filling each cup two-thirds full.
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- Remove the tin from the oven and let it cool for about 10 minutes before transferring to a wire rack.
Frosting
- In a mixing bowl, beat together cream cheese and butter until creamy.
- Gradually add in powdered sugar, mixing until smooth.
- Stir in vanilla extract for flavor.
- Once cupcakes are completely cool, frost them generously.
Notes
Trust me, use fresh ingredients for the best flavors, and do not skip the cooling time before frosting to prevent melting. Consider adding chopped nuts on top for added texture!
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 20g
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