Description

These Moist Carrot Cupcakes with Cream Cheese Swirl are a delightful blend of carrot and cream cheese, perfect for sweet gatherings or a comforting treat. Enjoy this easy recipe to create irresistibly flavorful cupcakes, ideal for any dessert lover.

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 and prepare the muffin pan with paper liners.
Whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt in a medium bowl.
In a large bowl, mix the oil, white and brown sugars, eggs, and vanilla, then stir in the grated carrots.
Gradually combine the dry ingredients with the oil mixture, followed by mixing in the milk.
Fill each muffin liner about 2/3 to 3/4 full with the batter, using additional pans if necessary.
Bake for 15-18 minutes until a toothpick inserted comes out clean.

Notes

Make sure to grate the carrots finely for better integration into the batter.
Feel free to adjust the amount of powdered sugar in the frosting for desired sweetness.
These cupcakes can be topped with festive decorations for special occasions.

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg