Carrot Cake Cupcakes
This is my mom’s famous Carrot Cake adapted into a Carrot Cake Cupcake recipe. They’re moist, tender, impeccably spiced, and ridiculously good.
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Servings: 12 cupcakes
Calories: 382kcal
Ingredients
- 3/4 cup canola oil
- 1 cups granulated sugar
- 2 eggs
- 1 1/2 cups packed fresh grated carrots
- 1 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Whipped Cream Cheese Frosting
- 12 oz cream cheese, softened
- 2 cups powdered sugar
- 1 cup heavy whipping cream
- 2 tsp clear vanilla
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with liners and set aside.
- In a bowl with an electric hand mixer combine the oil, sugar, and eggs.
- Once combined, stir in the grated carrots.
- Next, add the flour, baking soda, cinnamon, and salt. Mix until a very loose batter forms.
- Once the batter is ready, scoop 3 tbsp of batter into each liner in the prepped cupcake tin.
- Bake at 350°F for 18-22 minutes or until a toothpick comes out with a few moist crumbs on it.
- Allow the cupcakes to cool completely before making the frosting.
- To make the frosting, combine the cream cheese and powdered sugar until smooth using a stand mixer or an electric hand mixer.
- Slow the mixer down and slowly add in the heavy cream and clear vanilla. Once completely combined, change your attachment to the whisk attachment and turn the speed up to as high as it will go. Whip until a thick frosting forms.
- Pipe or spread the frosting onto each cupcake and top with chopped pecans, sprinkles or leave plain.
- Enjoy! Store in the fridge for up to 4 days.
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Nutrition
Calories: 382kcal | Carbohydrates: 45g | Protein: 3g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 205mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 332IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
