Pinch of Yum · by Lindsay Ostrom★ 5.0
The Best Carrot Cake Cupcakes with Cream Cheese Frosting
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 7%
CARBS 53G49% OF CAL
1G FIBER11G OTHER41G TOTAL SUGAR
FAT 23G49% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist carrot cake cupcakes with cream cheese frosting, featuring warm spices and shredded carrots. A classic treat that's springy and dense.
dessertamericanbaked good⚙️ food processor🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup canola oil (see notes)
- 1 cup packed brown sugar (190 grams)
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
- 1 cup + 2 tablespoons flour (160 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger (optional)
- 3/4 teaspoon salt (I use table salt)
- 5 ounces cream cheese, softened
- 5 tablespoons butter (I prefer salted butter), softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 7%
CARBS 53G49% OF CAL
1G FIBER11G OTHER41G TOTAL SUGAR
FAT 23G49% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 309mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 40mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.