Description
Warm spices, bright carrot, and tangy cream cheese come together in soft, moist cupcakes that are easy to make.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 8 g (2 tsp) baking powder
- 4 g (1 tsp) baking soda
- 5 g (1 tsp) Diamond Crystal kosher salt
- 4 g (1 tsp) ground cinnamon
- 1 g (1/4 tsp) ground nutmeg
- 150 g (3/4 cup) granulated sugar
- 100 g (1/2 cup, packed) light brown sugar
- 2 large eggs (about 100 g)
- 80 ml (1/3 cup) neutral oil
- 56 g (4 tbsp) unsalted butter, melted
- 120 ml (1/2 cup) buttermilk
- 5 ml (1 tsp) vanilla extract
- 180 g (2 cups) finely grated carrots, packed
- Optional: 60 g (1/2 cup) chopped walnuts or pecans
- Optional: 75 g (1/2 cup) raisins
Instructions
- Preheat the oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In a separate bowl, whisk the sugars, eggs, oil, melted butter, buttermilk, and vanilla until smooth.
- Add the dry ingredients to the wet and fold until just combined.
- Fold in the grated carrots and any optional mix-ins.
- Divide the batter evenly into the liners and bake for 18–22 minutes.
- Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
Notes
For an extra-moist cupcake, replace 2 tbsp of oil with applesauce. Ensure to measure flour accurately to prevent dry cupcakes.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1.5g
- Protein: 4.5g
- Cholesterol: 60mg