Carrot Cake Cupcakes
User Reviews
5.0
3 reviews
Excellent
Carrot Cake Cupcakes
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Perfectly spiced Carrot Cake Cupcakes with a honey-sweetened cream cheese frosting. The perfect sweet ending for all your fall dinners.
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Ingredients
For the Cupcakes:
- 2 eggs
- ¼ cup milk
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 8 tablespoons butter room temperature
- 1 cup light brown sugar packed
- 2 cups grated carrots about 4 medium
- ½ cup Chopped Pecans
For the Frosting:
- 6 ounces cream cheese room temperature
- ½ teaspoon vanilla extract
- 2 tablespoons honey
Instructions
- Preheat the oven to 350 degrees. Place paper liners in a 12-cup muffin tin.
- Whisk the eggs and milk in a small bowl or measuring cup.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Using a large bowl and an electric mixer on medium-high, beat the butter and brown sugar until fluffy (about 3 minutes).
- Lower the mixer speed to medium-low and add half the egg mixture, then half the flour mixture, beating well after each addition. Add the remaining egg mixture and flour mixture. Beat on medium speed for one minute.
- Use a wooden spoon or spatula to fold in the grated carrots and pecans.
- Divide the batter evenly between the muffin cups. Bake until the tops are gold and a tester inserted in the center comes out clean - about 22-25 minutes.
- Cool in pan on a wire rack for 5 minutes. Remove cupcakes from the tin and place on a wire rack to cool completely.
- Using a wooden spoon or a spatula, stir the cream cheese, vanilla, and honey together until smooth. Pipe or spread the icing on top of the cupcakes.
Notes
- Please take the extra few minutes to grate your carrots by hand. They'll add a lot of moisture to the cupcakes if you do. Of course, you can buy shredded carrots but they'll be so much drier than freshly grated ones.
- I personally like just a little frosting on my cupcakes but if you want more, feel free to double the frosting ingredients.
- Of course, these cupcakes can be made ahead. Actually, they're even better after a day or so when the flavors have a chance to blend together. Just keep them covered in a cake keeper or put them back in the muffin tin and cover it with foil or plastic wrap.
- If you're baking for a big party or get-together, you can easily double this recipe to make 24 cupcakes.
- Don't like pecans? You can easily substitute walnuts if you like. And low-fat or Neufchatel cream cheese works great for the frosting.
Nutrition Information
Show Details
Serving
1
Calories
241kcal
(12%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
44mg
(15%)
Sodium
178mg
(7%)
Potassium
176mg
(5%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
3819IU
(76%)
Vitamin C
1mg
(1%)
Calcium
87mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 241kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 178mg | 7% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 3819IU | 76% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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