Description
Irresistibly moist Carrot Cream Cheese Cupcakes topped with a velvety cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups grated carrots
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake tray with liners.
- In a bowl, combine flour, baking powder, baking soda, salt, and ground cinnamon. Whisk thoroughly.
- Cream together softened butter and granulated sugar until fluffy.
- Add eggs, milk, and vanilla extract one at a time, beating until smooth.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in grated carrots until evenly distributed through the batter.
- Spoon the batter into cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, checking doneness with a toothpick.
- For frosting, beat together softened cream cheese, powdered sugar, and lemon juice until creamy.
- Once cupcakes are cool, frost generously and serve.
Notes
Feel free to customize with nuts or raisins. Use gluten-free or dairy-free alternatives as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg