Description
Classic Carrot Cake Cupcakes offer a moist, flavorful bite that combines freshly grated carrots with the rich taste of cream cheese frosting. Perfect for any celebration!
Ingredients
Scale
- 1 cup vegetable oil
- 3 large eggs + 1 egg yolk
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 ¼ teaspoons baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoons baking powder
- 3 cups grated carrots fresh
- 8 oz cream cheese softened
- ½ cup salted butter softened
- 3 ½ – 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 2-3 teaspoons milk as needed for consistency
- crushed walnuts or pecans
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners, lightly spraying them with nonstick spray.
- In a large bowl, whisk the eggs and extra yolk until smooth. Add the sugars, vegetable oil, sour cream, and vanilla extract, mixing until well combined.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well mixed.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Then fold in the grated carrots.
- Scoop the batter into the prepared liners, filling each about two-thirds full for even rising. An ice cream scoop can help with this.
- Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually mix in the powdered sugar and vanilla, adjusting consistency with milk as needed.
- Frost the cooled cupcakes as desired and top with crushed nuts.
Notes
Ensure cupcakes cool completely before frosting to prevent melting.
Using fresh, grated carrots enhances the flavor and texture of the cupcakes.
Adjust the sweetness of the frosting to your preference.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg