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Easy Carrot Cream Cheese Cupcakes

Easy Carrot Cream Cheese Cupcakes

  • Author: Amelia
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Easy Carrot Cream Cheese Cupcakes offer a perfect combination of moist, spiced carrot cake topped with rich and tangy cream cheese frosting. This simple and approachable recipe uses fresh grated carrots, warm spices, and a luscious cream cheese topping to create a delicious dessert ideal for any occasion.

Ingredients

Scale

Cupcake Batter Ingredients

  • 1 1/2 cups grated fresh carrots
  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract or 1 tablespoon lemon juice (optional)

Instructions

  1. Prepare Your Ingredients: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Finely grate fresh carrots to ensure they blend smoothly into the batter.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt to ensure even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and homogeneous.
  4. Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to keep the batter tender. Fold in the grated carrots evenly.
  5. Bake the Cupcakes: Divide the batter evenly into the prepared cupcake liners. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
  6. Prepare the Cream Cheese Frosting: Beat softened cream cheese and unsalted butter together until smooth and fluffy. Gradually add powdered sugar and vanilla extract or lemon juice until the desired consistency and sweetness is achieved.
  7. Frost and Enjoy: Spread or pipe the cream cheese frosting on top of each cooled cupcake. Garnish as desired and serve.

Notes

  • Avoid Overmixing: Gently stir batter to keep cupcakes light and airy rather than dense.
  • Use Room Temperature Ingredients: This helps achieve smoother batter and frosting without lumps.
  • Don’t Skip Cooling: Ensure cupcakes are fully cooled before frosting to prevent the frosting from melting.
  • Grate Carrots Finely: Finely grated carrots distribute moisture evenly for a soft texture.
  • Customize Sweetness: Adjust powdered sugar in frosting to your taste preference for tangier or sweeter results.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280 kcal
  • Sugar: 22 g
  • Sodium: 180 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 45 mg

Keywords: carrot cupcakes, cream cheese frosting, carrot cake, easy dessert, moist cupcakes, spiced cupcakes

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Find it online: https://savortrack.com/easy-carrot-cream-cheese-cupcakes/