Small Batch Carrot Cake Cupcakes
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Six carrot cupcakes with pecans are topped with a cream cheese frosting. The batter comes together in one bowl and bakes in a muffin pan.
Ingredients
Cupcakes
- ½ cup granulated sugar
- 4 tablespoons melted butter
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon milk
- ½ cup grated carrots
- 2 tablespoons chopped pecans
Cream-cheese frosting
- 2 ounces softened cream cheese
- 2 tablespoons softened butter
- ½ cup sifted powdered sugar
- ¼ teaspoon vanilla extract
Equipment
- mixing bowl
- muffin pan
- hand mixer
Directions
- Heat the oven to 350°F. Line five or six cups of a muffin pan with paper liners.
- Beat the sugar, melted butter, egg, and ½ teaspoon vanilla for about 45 seconds, until even.
- In another bowl, mix the flour, baking powder, cinnamon, and salt. Stir this into the egg mixture, then stir in the milk. Fold in the carrots and pecans.
- Fill the liners about two-thirds full. Bake for 18 to 23 minutes, then cool completely.
- For the frosting, beat the cream cheese and softened butter with the powdered sugar and the ¼ teaspoon vanilla. Frost the cooled cupcakes.
Nutrition
Serving: 87g | Calories: 314kcal | Carbohydrates: 37g | Protein: 3.6g | Fat: 18g | Saturated Fat: 9.8g | Trans Fat: 0.6g | Cholesterol: 82mg | Sodium: 235mg | Potassium: 86mg | Fiber: 0.8g | Sugar: 28g | Vitamin A: 2057IU | Vitamin C: 0.6mg | Calcium: 52mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 cupcakes; milk counted as whole milk. Brands and portions vary, so use it only as an approximation.