Description
These Moist Carrot Cupcakes with Cream Cheese Swirl are delectably moist and flavorful, blending fresh carrots and a luscious cream cheese frosting to create a delightful treat that’s effortless to prepare.
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
Instructions
- Preheat the oven to 350F degrees and line a muffin pan with cupcake 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. Then mix in the finely grated carrots.
- With the mixer set to low speed, gradually mix the dry ingredients into the wet mixture, followed by the milk.
- Spoon the batter into the lined muffin cups, filling each about 2/3 to 3/4 full. You may require more than one pan.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Notes
For extra flavor, add chopped nuts or raisins to the batter.
Ensure the cream cheese is softened for a smooth frosting consistency.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 303
- Sugar: 16g
- Sodium: 176mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 46mg