Carrot Cupcakes
Make these easy carrot cupcakes for a fun and delicious spring dessert!
Servings: 12
Calories: 348
Equipment
Ingredients
- 1 egg
- ¼ cup vegetable oil
- ½ cup buttermilk or ¾ T vinegar with whole milk added to make ¾ cup. Allow to sit for 10 minutes.
- 1 cups sugar
- 1 cups flour
- 1 teaspoon baking soda
- 1 teaspoons cinnamon
- ¼ teaspoon salt
- 7 ounces crushed pineapple ½ a 398 ml can
- 1 teaspoon vanilla
- 1 cups grated carrots
- ¼ cup shredded coconut
- ⅓ cup chopped walnuts or pecans, optional
Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup butter
- 4 cup powdered sugar
- ½ Tablespoon lemon juice
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350˚F and line muffin pan with parchment cups.
- In a medium bowl, beat egg. Add oil, buttermilk, and sugar until blended.
- Add flour, soda, cinnamon and salt. Mix until incorporated.
- Stir in vanilla. Add pineapple, grated carrots, nuts (optional) and coconut.
- Pour into muffin pan and bake 25-30 min or until toothpick inserted comes out clean.
Cream Cheese Frosting
- Whip softened cream cheese with butter. Add lemon juice and vanilla.
- Add powdered sugar 1 cup at a time, until consistency for piping onto cupcakes is reached.
- Spread onto cupcakes, or use a piping bag and a 1M Wilton tip to pipe frosting onto cupcakes.
Notes
- Be sure to whisk powdered sugar before measuring.
- You may not need all the cream cheese frosting for these cupcakes. Any leftovers can be refrigerated for up to 2 weeks.
- Nutrition calculated using half the cream cheese frosting.
Nutrition
Calories: 348 | Carbohydrates: 50g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 225mg | Potassium: 125mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2073IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg