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Small Batch Carrot Cake Cupcakes

Course Dessert
Cuisine American
Keyword carrot cake cupcakes, cream cheese frosting cupcakes, six carrot cupcakes, small batch cupcakes
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 6 cupcakes
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

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.