Description

These Moist Carrot Cupcakes with Cream Cheese Swirl are a delightful treat featuring rich flavors, easy preparation, and key ingredients like finely grated carrots and cream cheese. Perfect for a quick dessert that brings joy to 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, (about 200g)
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 350F (175C) and prepare a muffin pan with liners.
In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a large bowl, combine the oil, white sugar, brown sugar, eggs, and vanilla extract. Stir in the grated carrots.
Blend the dry ingredients into the wet mixture using a mixer on low speed, then add the milk and mix until smooth.
Spoon the batter into the muffin liners, filling them about two-thirds to three-quarters full. You may need more than one pan depending on the size.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Notes

Make sure the cream cheese is softened for easy mixing.
You can decorate the cupcakes with orange and green candy melts for a festive touch.
Store any leftovers in an airtight container at room temperature for up to three days.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 25g
Sodium: 230mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg