Description
Indulge in the delightful fusion of flavors with our Carrot Cheesecake Cupcakes. These moist, spiced cupcakes are topped with a velvety cream cheese frosting that creates a perfect balance of sweetness and richness. Ideal for birthdays, tea parties, or a cozy afternoon treat, these cupcakes are sure to impress your guests and evoke sweet memories.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup shredded carrots (freshly grated)
- 8 oz cream cheese (full-fat, softened)
- 2 cups powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, mix vegetable oil, eggs, and grated carrots until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fill each muffin cup two-thirds full with batter and bake for 20-25 minutes or until a toothpick comes out clean.
- While cooling, prepare the frosting by beating cream cheese with powdered sugar and vanilla until smooth; add lemon juice gradually.
- Once cooled completely, frost each cupcake generously.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg