Description
These Moist Carrot Cupcakes with Cream Cheese Swirl are a delightful treat, featuring fresh carrots and a creamy frosting, ideal for quick desserts or special occasions.
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 cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In a large bowl, beat the oil, white sugar, brown sugar, eggs, and vanilla. Mix in the grated carrots.
- With the mixer on low speed, gradually combine the dry ingredients into the wet mixture, then add in the milk.
- Spoon the batter into the lined muffin cups, filling them about two-thirds to three-quarters full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Notes
For added flavor, consider adding crushed pineapple or walnuts to the batter.
Ensure the cream cheese and butter are at room temperature for easy mixing.
The cupcakes can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg