Description

These Moist Carrot Cupcakes with Cream Cheese Swirl offer a delightful combination of flavors and textures, featuring finely grated carrots and a rich cream cheese frosting, making them an ideal treat for gatherings or celebrations.

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 your oven to 350°F (175°C) and prepare a muffin pan with paper liners.
In a medium-sized bowl, whisk together all-purpose flour, ground cinnamon, nutmeg, baking soda, baking powder, and salt.
In a large mixing bowl, beat together oil, white sugar, brown sugar, eggs, and vanilla extract until well combined. Stir in the finely grated carrots.
On low speed, mix the dry ingredient blend into the wet ingredients, followed by the milk until smooth.
Spoon the batter into the prepared muffin pan, filling each cup about two-thirds to three-fourths full. You may need to use more than one pan.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Notes

Make sure to use finely grated carrots for the best texture in your cupcakes.
The cream cheese frosting can be made ahead of time and stored in the refrigerator until ready to use.
Feel free to add nuts or raisins to the batter for extra flavor.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 20g
Sodium: 210mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg