Description
These moist carrot cupcakes topped with a rich cream cheese swirl are a delightful treat. With simple prep and delicious flavors, they are 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
- 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
Instructions
- Preheat the oven to 350F degrees and line a muffin pan with papers.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In a large bowl, beat together oil, white and brown sugars, eggs, and vanilla. Then mix in the grated carrots.
- With the mixer on low, gradually add the dry ingredients to the oil mixture, then mix in the milk.
- Spoon the batter into the lined muffin pans, filling each about 2/3 to 3/4 full, using more than one pan if necessary.
- Bake for 15-18 minutes or until a toothpick inserted comes out clean.
Notes
Ensure the cream cheese is softened for easy mixing.
For a more vibrant color, consider adding additional food coloring to the frosting.
Store any leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 18g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg