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Carrot Cream Cheese Cupcakes

Carrot Cream Cheese Cupcakes: The Ultimate Easy & Irresistible Treat

Indulge in these Easy Carrot Cream Cheese Cupcakes! Moist, flavorful, and topped with creamy frosting, they're perfect for any occasion. Bake today!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 cupcakes
Calories: 220kcal
Cost: $15

Equipment

  • Mixing bowls
  • Electric mixer
  • Muffin tin
  • Cupcake liners
  • Wire cooling rack

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • a pinch salt for frosting

Instructions

  • Gather all your ingredients and grate the carrots finely.
  • Combine dry ingredients in one bowl and wet ingredients in another.
  • In a large mixing bowl, beat the eggs and sugar until smooth and fluffy.
  • Add the vegetable oil and vanilla extract to the egg mixture, mixing well.
  • Gradually fold in the dry ingredients to the wet mixture.
  • Gently fold in the grated carrots and optional nuts.
  • Divide the batter among lined muffin cups, filling each about two-thirds full.
  • Bake in a preheated oven at 350°F (175°C) for 18-22 minutes.
  • Allow the cupcakes to cool in the pan for five minutes before transferring to a wire rack.
  • For the frosting, beat the cream cheese and butter until smooth.
  • Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until fluffy.
  • Spread or pipe the frosting onto cooled cupcakes and garnish as desired.

Notes

For a healthier option, you can substitute whole wheat flour for all-purpose flour and use apple sauce for vegetable oil.
To keep cupcakes fresh, store them in an airtight container in the fridge, and consume within three days.
You can freeze the cupcakes for up to two months by wrapping them individually in plastic wrap.
Experiment with toppings like edible flowers for a beautiful presentation, and remember to chill the frosted cupcakes for a few minutes before serving for the best texture!

Nutrition

Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 14g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 4mg
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