Description

These Moist Carrot Cupcakes with Cream Cheese Swirl are a delightful treat, blending the flavors of freshly grated carrots and a creamy frosting. Perfect for any occasion, they are easy to prepare and guaranteed to impress with their light texture and rich taste.

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
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 350°F and line a muffin pan with paper liners.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a large bowl, beat together the oil, sugars, eggs, and vanilla. Mix in the grated carrots.
With the mixer on low speed, combine the dry ingredients into the oil mixture and then add the milk.
Spoon the batter into the lined muffin pan, filling each cup about 2/3 to 3/4 full. You might need more than one pan.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Ensure all ingredients are at room temperature for better mixing.
You can adjust the amount of powdered sugar for the frosting to your desired sweetness level.
Top with candy melts before serving for a festive look.

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 20g
Sodium: 250mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 70mg