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Dessert
Carrot Cupcakes
15
minutes
minutes
25
minutes
minutes
40
minutes
minutes
Servings:
12
cupcakes
Author:
Alpa Jain
Carrot cupcakes are easy to make and perfect for spring and to celebrate Easter. These carrot cupcakes are made with cream cheese frosting and without eggs. Check out the recipe.
Equipment
Convection Oven
Hand blender
or Stand Mixer
Ingredients
Wet ingredients for carrot cupcakes
▢
1
can
Sweetened condensed milk
(
14 oz
)
▢
½
cup
Milk
▢
¼
cup
Oil
▢
1
teaspoon
Vanilla extract
▢
½
tablespoon
Vinegar
Dry ingredients for carrot cupcakes
▢
2
cup
All purpose flour
(
240 grams
)
▢
½
teaspoon
Baking soda
▢
½
teaspoon
Baking powder
▢
1
teaspoon
Cinnamon Powder
▢
Pinch of Salt
Add-ins for cake
▢
1
cup
Carrot (grated)
(
120 grams
)
For the Cream cheese Frosting
▢
4
oz
Cream cheese
(at room temperature)
▢
4
tablespoon
Unsalted Butter
(at room temperature)
▢
1
cup
powdered sugar
(or more if needed)
▢
1
teaspoon
Vanilla extract
Instructions
To make carrot cupcakes
Place wet ingredients except vinegar in a large mixing bowl.
Mix them well with a whisk attachment of a hand blender or stand mixer on low speed until everything is well mixed.
Add vinegar, baking soda, baking powder, and other dry ingredients.
Mix everything well with the hand blender until the batter is smooth. If needed, add a little milk or flour to adjust the consistency.
Add the shredded carrots and mix them well with a spatula.
Preheat oven to 350°F, with baking rack in the middle level.
Line the cupcake pan with cupcake liners.
Fill the cupcakes at about ⅔ capacity. This recipe will make 12-14 cupcakes depending on how much you fill.
Bake the cupcakes in the oven at 350°F for about 22-25 minutes.
Insert a toothpick to check if it is done. If the batter sticks, bake for a few more minutes. If it comes out clean, the cupcakes are done.
Remove the cupcakes from the oven and let them cool down completely before icing.
Make cream cheese frosting
Mix all ingredients with a hand blender on medium-high speed until the frosting is smooth, light, and fluffy. (This takes 2-3 minutes).
Apply cream cheese frosting on cupcakes using a piping bag.
Nutrition
Serving:
1
piece
|
Calories:
340
kcal
(17%)
|
Carbohydrates:
46
g
(15%)
|
Protein:
6
g
(12%)
|
Fat:
15
g
(23%)
|
Saturated Fat:
7
g
(44%)
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.2
g
|
Cholesterol:
31
mg
(10%)
|
Sodium:
147
mg
(6%)
|
Potassium:
210
mg
(6%)
|
Fiber:
1
g
(4%)
|
Sugar:
29
g
(32%)
|
Vitamin A:
2133
IU
(43%)
|
Vitamin C:
1
mg
(1%)
|
Calcium:
135
mg
(14%)
|
Iron:
1
mg
(6%)