Ingredients45 m servings 300
- Preheat oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
- Whisk flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, allspice, and salt together in a bowl. Beat white sugar, brown sugar, and eggs together in another bowl until light and creamy. Add oil to sugar mixture and beat until combined. Gradually stir flour mixture into sugar mixture until batter is just-combined; fold in carrots. Spoon batter into prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese and butter together in a bowl until light and fluffy. Add confectioners' sugar 1 cup at a time, beating well after each addition, until desired frosting consistency is reached. Beat 1 teaspoon cinnamon into frosting. Spread frosting over cooled cupcakes.
Per Serving: 300 calories; 17.4 34.7 2.6 41 160 Full nutrition
ReviewsRead all reviews 8
I made these for my daughters 1st birthday! They turned out so amazing! Best carrot cake and frosting I've ever had! Will make again and again . Thanks
I made these cupcakes,yesterday.I am not a very good baker,but followed the recipe,an the cupcakes were all gone within the hour.I was told they were GREAT!I would recommend this recipe,and make...
I made these yesterday for family and friends and they all loved them, especially the carrot cake lovers. I did alter the recipe to reduce the use of refined sugar. I replaced both the white and...
I made the carrot cake with a few changes I removed the vegetable oil , did a normal buttercream frosting, and I added a cookie butter
Used 1/2 the allspice amount as I used whole Jamaican allspice that I hand ground. Also did not put the cinnamon in the frosting. Delightful results :)
Loved these cupcakes. They have great flavor and are very moist!