Air Fryer Carrot Cake Cupcakes
This Air Fryer Carrot Cake Cupcakes recipe makes a small batch of perfectly spiced carrot cake cupcakes topped with a thick and creamy cream cheese frosting. Perfect for Easter or a spring dessert.
Yield: 5
Calories: 551kcal
Materials
Cupcakes
- ½ cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ cup grated carrots
- ¼ cup vegetable oil
- ½ cup packed light brown sugar
- 1 large egg, room temperature
- 2 tablespoons sour cream, room temperature
- ½ teaspoon vanilla extract
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 4 tablespoons salted butter, softened
- ½ teaspoon vanilla extract
- 1½ to 2 cups powdered sugar
- 2 tablespoons chopped toasted walnuts
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.Add the carrots and mix them in.
- In another medium bowl, whisk together vegetable oil, brown sugar, egg, sour cream and vanilla.
- Add the wet ingredients to the dry and mix just until combined.
- Spoon the batter into 5 silicone muffin cups.Preheat the air fryer to 330 degrees.
- Add the muffin cups to the air fryer basket. Air fry for 12 to 14 minutes.Let cool before frosting.
- To make frosting, use a hand-held electric mixer to beat cream cheese and butter until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
- Transfer frosting to a pastry bag fitted with a large star tip. Pipe the frosting onto the cupcakes. Sprinkle with walnuts.
Video
Nutrition
Calories: 551kcal | Carbohydrates: 59g | Protein: 5g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 479mg | Potassium: 156mg | Fiber: 1g | Sugar: 47g | Vitamin A: 2960IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
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