Description

These Moist Carrot Cupcakes with Cream Cheese Swirl are a sweet treat loaded with flavor. With a delightful frosting and packed with carrots, they’re perfect for any occasion!

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F and line a muffin pan with liners.
In a medium bowl, whisk together all-purpose flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a large mixing bowl, combine oil, both sugars, eggs, and vanilla extract. Add the grated carrots and mix well.
Gradually mix the dry ingredients into the oil mixture, then stir in the milk until combined.
Pour the batter into the prepared muffin pan, filling each cup two-thirds to three-quarters full. You may need to use more than one pan.
Bake for 15-18 minutes or until a toothpick inserted comes out clean.

Notes

For best flavor, let the cupcakes cool completely before frosting them.
You can substitute the orange and green candy melts with chocolate or other decorations of your choice.
Make sure to use freshly grated carrots for optimal moisture and sweetness.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg