Description
These carrot cake cupcakes are moist and flavorful, topped with rich cream cheese frosting.
Ingrédients
L'échelle
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk oil and eggs together.
- Combine wet and dry ingredients, then fold in grated carrots, pineapple, and walnuts.
- Fill cupcake liners with batter and bake for 20-25 minutes.
- Let cupcakes cool completely before frosting.
- For frosting, beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla, mixing until creamy.
- Frost the cooled cupcakes and serve.
Notes
- Store cupcakes in an airtight container.
- Can substitute walnuts with pecans.
- For extra flavor, add raisins.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cupcake
- Calories: 300
- Sucre: 25g
- De Sodium: 150mg
- La graisse: 15g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 40g
- La fibre: 2g
- La protéine: 3g
- Le taux de cholestérol: 50mg
Mots-clés: carrot cake cupcakes, cream cheese frosting, dessert, baking