The Best Carrot Cake Cupcakes

deliciously moist cupcakes
Deliciously moist cupcakes
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Ingredients

For the cupcakes
1 cup All-purpose flour
¾ cup Sugar
1 tsp Cinnamon
1 tsp Baking soda
½ tsp Baking powder
¼ tsp Salt
1 ½ cups Carrots grated
⅔ cup Neutral oil
2 Eggs beaten
For the frosting
4 oz Cream Cheese
4 tbsp Butter
2+ cups Powdered sugar
1 tsp Vanilla

Nutritional information

362
Calories
22g
Fat
236.9mg
Sodium
2.9g
Protein
50.7mg
Cholesterol
39.5g
Carbohydrate
Ingredients
  • For the cupcakes

  • For the frosting

The Best Carrot Cake Cupcakes

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These are hands down The Best Carrot Cake Cupcakes I have ever made. They are simple to make, taste delicious and are semi healthy given that the main ingredient is carrots – right?! The frosting on top is smooth and creamy with just a hint of vanilla. Perfect!

Start by mixing the dry ingredients together. Next combine carrot and oil in a large bowl. Add the dry ingredients to the carrot and mix in the eggs. Bake in the oven and leave to cool while you prepare the cream cheese frosting. Once the cupcakes have cooled, pipe the frosting on top and that’s it! Simple!

To make The Best Carrot Cake Cupcakes you will need the following ingredients:

Ingridiens for The Best Carrot Cake Cupcakes

So, how to make The Best Carrot Cake Cupcakes?

Steps to make The Best Carrot Cake Cupcakes

1

Heat the oven and prepare a cupcake tray

5

Preheat the oven to 350°F. Line a cupcake tray with paper cupcake liners or grease each cup.

2

Mix dry ingredients

3

Mix the flour, sugar, cinnamon, baking soda, baking powder, and salt together in a large bowl.

3

Mix carrots and oil

2

In a separate bowl, mix the grated carrots and the oil.

4

Incorporate the dry ingredients

2

Gradually add the dry mixture to the wet ingredients until just incorporated.

5

Add eggs

3

Add the eggs and stir until combined, but don’t overmix.

6

Bake

13

Spoon the cupcake batter into the paper cupcake liners to ⅔ full. Bake the muffins for 13 minutes, or until the tops are golden brown and a skewer or a cake tester inserted comes out clean.

7

Make the frosting

5

Using an electric handmixer, beat the cream cheese, butter, and vanilla until smooth. Gradually mix in the powdered sugar until you have a smooth frosting.

8

Serve

3

Pipe the frosting onto cooled cupcakes. Serve with afternoon tea or a mid morning coffee.

I’m not saying that this recipe for The Best Carrot Cake Cupcakes will change your life, but they will add a delicious little sweet treat to your day! Try them out soon and don’t forget to tag #cookmerecipes in your baking posts!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Yummy-yummy! Thank you! Approved!

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