Description

These Moist Carrot Cupcakes with Cream Cheese Swirl offer an irresistible taste that combines fresh carrots with a rich cream cheese frosting. Simple to prepare, they make a perfect dessert or celebration treat that’s sure to impress anyone who loves homemade goodies.

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 and prepare the muffin pan with cupcake liners.
In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt; whisk well.
In a separate large bowl, beat together the oil, white sugar, brown sugar, eggs, and vanilla. Stir in the grated carrots.
While the mixer is on low, gradually add the dry ingredient mixture to the wet ingredients, then mix in the milk until fully combined.
Distribute the batter into the prepared muffin cups, filling each about two-thirds to three-quarters full. You may require more than one pan.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Notes

For best results, use finely grated carrots to enhance the cupcake’s texture and flavor.
Allow the cupcakes to fully cool before frosting with cream cheese for a perfect finish.
Feel free to add chopped nuts or raisins to the batter for added flavor.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg