Description

These Moist Carrot Cupcakes with Cream Cheese Swirl feature a delightful blend of carrots, spices, and creamy frosting, making them the perfect treat for any occasion. Simple to prepare yet irresistibly delicious, they bring a touch of sweetness and joy to your baking.

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 (about 200g)
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

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Instructions

Preheat the oven to 350F degrees and line a muffin pan with papers.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a large bowl, beat together the oil, white sugar, brown sugar, eggs, and vanilla. Mix in the grated carrots.
With the mixer on low speed, incorporate the dry ingredients into the wet mixture and then mix in the milk.
Fill each muffin liner about two-thirds to three-quarters full with batter. Additional muffin pans may be required.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Notes

Ensure the carrots are finely grated for the best texture.
Allow cupcakes to cool completely before frosting for optimal results.
You can customize the frosting with your favorite flavor extracts.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg