Easy Carrot Cake Cupcakes: Indulgent Treats for Home Bakers
These easy carrot cake cupcakes are moist, flavorful, and topped with cream cheese frosting, making them the perfect indulgent treats for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
- In another bowl, beat together the oil, sugar, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated carrots and walnuts, if using.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
Notes
- For added flavor, consider adding raisins along with the carrots.
- Ensure your carrots are finely grated for even distribution in the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Easy Carrot Cake Cupcakes