Easy Carrot Cream Cheese Cupcakes
Looking for the perfect spring or Easter dessert? These Easy Carrot Cream Cheese Cupcakes are a deliciously moist treat topped with rich, tangy cream cheese frosting. Perfect for holidays, parties, or everyday sweet cravings!
Ingredients:
For the Moist Carrot Cupcakes:
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 freshly grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts or pecans (optional for extra crunch)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
A pinch of salt
Instructions:
1. Bake the Carrot Cupcakes:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat eggs and sugar until smooth and slightly fluffy.
4. Add vegetable oil and vanilla extract. Mix until combined.
5. Gradually stir in the dry ingredients until just mixed.
6. Fold in grated carrots and optional nuts.
7. Divide batter evenly among the liners (about 2/3 full each).
8. Bake for 18–22 minutes, or until a toothpick comes out clean.
9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Fluffy Cream Cheese Frosting:
1. Beat softened cream cheese and butter until creamy.
2. Gradually add powdered sugar, mixing well after each cup.
3. Stir in vanilla extract and a pinch of salt.
4. Beat until light and fluffy.
3. Frost and Decorate:
Once cupcakes are fully cooled, frost with cream cheese frosting.
Optional: Garnish with chopped nuts or a dash of cinnamon for an elegant finish.
Serve & Enjoy!
These moist carrot cupcakes with cream cheese frosting are a crowd favorite and ideal for birthdays, Easter brunch, spring parties, or as a cozy treat year-round!
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