Description

These Moist Carrot Cupcakes with Cream Cheese Swirl feature an irresistible combination of flavors and textures, blending delightful spices and creamy frosting. Ideal for quick dessert cravings, these cupcakes are easy to prepare using simple ingredients like grated carrots and a creamy frosting that will leave you wanting more.

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 350°F and line a muffin pan with paper liners.
In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a large bowl, combine oil, both sugars, eggs, and vanilla. Stir in the grated carrots.
Gradually beat the dry mixture into the wet mixture at low speed, then add the milk and mix well.
Spoon the batter into the prepared muffin pan, filling each liner about 2/3 to 3/4 full—adjust and use more than one pan if necessary.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Notes

For best results, ensure that your ingredients are at room temperature before mixing.
You can add walnuts or raisins for extra texture and flavor if desired.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20g
Sodium: 250mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 60mg