Description

These Moist Carrot Cupcakes with Cream Cheese Swirl are a delightful treat! Juicy grated carrots blend beautifully with a rich cream cheese frosting, making them perfect for any occasion. Enjoy this homemade dessert that balances flavor and simplicity.

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
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 the oven to 350F degrees and line a muffin pan with paper liners.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a large bowl, beat together the oil, white sugar, brown sugar, eggs, and vanilla. Stir in the grated carrots.
Gradually mix in the dry ingredients into the wet mixture, then add the milk until well combined.
Spoon the batter into the lined muffin pan, filling each cup about 2/3 to 3/4 full. You may need to use more than one pan.
Bake for 15-18 minutes or until a toothpick inserted comes out clean.

Notes

Make sure the cream cheese and butter are softened to room temperature for easier mixing.
You can adjust the sweetness of the cream cheese frosting by varying the amount of powdered sugar according to your taste.
For added flavor, consider adding chopped nuts or raisins into the batter.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg