Description

These Moist Carrot Cupcakes with Cream Cheese Swirl are a delightful treat full of flavor. The combination of finely grated carrots and a creamy frosting makes each bite a delightful experience. Perfect for celebrations or a sweet afternoon snack, they are easy to make and sure to impress your guests!

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 the oven to 350F degrees and line a muffin pan with papers.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a large bowl, beat the oil, sugars, eggs, and vanilla together. Mix in the shredded carrots.
With the mixer on low speed, incorporate the dry ingredients into the oil mixture, then add the milk.
Spoon the batter into the lined pan, filling each cup about 2/3 to 3/4 full. You may need more than one pan.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Ensure that the carrots are finely grated to blend well into the batter.
For a sweeter frosting, you can adjust the powdered sugar to your taste.
Feel free to decorate with additional colorful candy melts for a festive touch.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg