Carrot Cupcakes

YUMMLY
20Ingredients
41Minutes
330Calories

Description

Perfectly moist, spiced carrot cupcakes are topped with tangy cream cheese frosting.

Ingredients

US|METRIC
  • 3/4 cup canola oil
  • 3/4 cup light brown sugar (packed, 150 g)
  • 3/4 cup granulated sugar (150 g)
  • 3 large eggs
  • 8 ounces crushed pineapple (canned, well-drained)
  • 1 teaspoon vanilla extract (for cake)
  • 2 1/4 cups all purpose flour (275 g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (scant, for cake)
  • 2 cups carrots (finely grated, 245 g)
  • 1/4 cup raisins (optional)
  • 1/4 cup pecans (or walnuts, finely chopped, optional)
  • 12 ounces cream cheese (1 1/2 blocks, 1 block = 8 oz.)
  • 4 ounces unsalted butter
  • 3 cups powdered sugar (360g)
  • 2 teaspoons vanilla extract (for frosting)
  • 1/8 teaspoon salt (for frosting)
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    Directions

    1. Preheat oven to 350°F.
    2. Line two cupcake pans with baking papers. Set aside.
    3. Place canola oil, brown sugar, granulated sugar, eggs, crushed pineapple, and vanilla extract in mixing bowl. Whisk vigorously until smooth.
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    NutritionView More

    330Calories
    Sodium9% DV210mg
    Fat26% DV17g
    Protein6% DV3g
    Carbs14% DV41g
    Fiber4% DV<1g
    Calories330Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol50mg17%
    Sodium210mg9%
    Potassium110mg3%
    Protein3g6%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber<1g4%
    Sugars30g60%
    Vitamin A40%
    Vitamin C10%
    Calcium6%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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