Carrot Cake Cupcakes Recipe

Name: Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Brown Sugar; 1 teaspoon Ground Cinnamon; 1 teaspoon Baking Soda; 2 whole Eggs; 1/2 cups Oil; 2 cups Shredded Carrots; 1/2 cups Chopped Nuts; 2 cups Powdered Sugar; 2 Tablespoons Softened Butter; 1 teaspoon Vanilla Or Caramel Extract; 3 Tablespoons Milk

Servings: persons

1 cup All-purpose Flour
1 cup Brown Sugar
1 teaspoon Ground Cinnamon
1 teaspoon Baking Soda
2 whole Eggs
1/2 cups Oil
2 cups Shredded Carrots
1/2 cups Chopped Nuts
2 cups Powdered Sugar
2 Tablespoons Softened Butter
1 teaspoon Vanilla Or Caramel Extract
3 Tablespoons Milk

1
For the cupcakes:
2
Preheat oven to 350u00b0F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.
3
In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well.
4
Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.
5
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes.
6
Remove cupcakes from pan; cool completely.
7
For vanilla glaze:
8
With a mixer, mix the powdered sugar with the butter, add vanilla or caramel extract and then add one by one the milk, until the consistency is right for you.

1000

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Brown Sugar, 1 teaspoon Ground Cinnamon, 1 teaspoon Baking Soda, and more.

Yes, Carrot Cake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cupcakes

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