Description

These Moist Carrot Cupcakes with Cream Cheese Swirl are irresistibly delicious, featuring finely grated carrots and a rich cream cheese frosting. Perfect for dessert lovers, they offer a delightful balance of sweetness with a hint of spice, ensuring they’re the star of any gathering.

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 your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a medium bowl, mix the flour, cinnamon, nutmeg, baking soda, baking powder, and salt thoroughly.
In a large mixing bowl, combine the oil, white and brown sugars, eggs, and vanilla extract. Stir in the grated carrots until well combined.
Gradually mix the dry ingredients into the wet mixture at low speed. Add the milk and mix to combine.
Spoon the batter into the prepared muffin pan, filling each liner about two-thirds to three-quarters full. You may need multiple pans.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Notes

For a richer frosting, you can add more cream cheese to taste.
Store the cupcakes in an airtight container to maintain freshness.
Top with additional carrot decorations for a festive look.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20g
Sodium: 200mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg