Carrot Cake Cupcakes
This carrot cake cupcakes recipe from scratch is easy to make and will be a family favorite. These moist carrot cake cupcakes are perfect for any occasion!
Servings: 24 -30
Calories: 271kcal
Ingredients
For the Cupcakes:
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 4 eggs beaten
- 1 cup canola oil
- 1/2 cups buttermilk
- 1 teaspoon vanilla
- 3 cups finely shredded carrots
- 3/4 cup chopped walnuts or pecans
- 3/4 cup raisins
For the Frosting:
- 1 package 8 oz cream cheese, softened
- 4 tablespoons ½ stick unsalted butter, softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees and fill cupcake pan with liners
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.
- In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.
- Add carrot mixture to flour mixture and stir to combine.
- Fold in walnuts and raisins.
- Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely
For the Frosting:
- Add cream cheese and butter in large mixing bowl and beat until creamy and smooth.
- Gradually add powdered sugar.
- Add vanilla extract.
- Beat until smooth.
- Frost cooled cupcakes.
Notes
This recipe can also be made into a 13x9 cake. Bake for 30 minutes or until a toothpick inserted in the center comes out clean
Nutrition
Calories: 271kcal | Carbohydrates: 53g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 159mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2779IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
