Description
These moist carrot cupcakes with cream cheese swirl are a delightful treat. Easy to make with grated carrots, warm spices, 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
- 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 the oven to 350°F and line a muffin pan with paper liners.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In a large bowl, beat together the oil, white sugar, brown sugar, eggs, and vanilla. Fold in the grated carrots.
- With the mixer on low speed, gradually beat the dry ingredients into the oil mixture, then mix in the milk.
- Spoon the batter into the lined pan, filling each about two-thirds full. You may need more than one pan.
- Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
Notes
Ensure that the carrots are finely grated for even mixing and texture.
Feel free to adjust the spices according to your preference for more warmth or flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg