Carrot Cake Cupcakes
User Reviews
5
Carrot Cake Cupcakes
Description
These Carrot Cake Cupcakes combine grated carrots with warm spices such as cinnamon, nutmeg, and cloves baked into a moist, tender crumb. The recipe uses a simple milk and vinegar mixture as a buttermilk substitute, and uniquely contains no eggs, yet still yields a satisfying texture. The batter includes oil and vanilla extract for moistness and flavor. After baking in muffin tins, the cupcakes are cooled before being topped generously with a cream cheese frosting made from softened cream cheese, butter, vanilla, and powdered sugar, blending tangy and sweet notes.
The spice blend complements the natural sweetness of the carrots. Variations include baking the batter as a 9x13 inch cake or two 8-inch rounds, and additions like crushed pineapple, toasted nuts such as pecans or walnuts, or sweetened coconut can be folded into the batter for different textures and flavors. The frosting should be mixed gently to hold its shape and avoid melting off the cupcakes.
Ingredients
- 2 cups milk
- 2 teaspoons white vinegar or lemon juice
- 1 1/2 cups granulated sugar
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- salt pinch
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2/3 cup canola oil or vegetable oil/melted butter
- 4 teaspoons vanilla extract
- 3 cups carrot grated
for the cream cheese frosting:
- 8 oz cream cheese softened
- 1/2 cup butter softened, salted
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat oven to 350 degrees. Line 24 muffin tins with paper liners and set them aside.
- Measure out milk and vinegar*. Stir and set aside.
- In a large bowl, measure out all dry ingredients and whisk together to combine. Create well in the center of the dry ingredients and pour in the milk vinegar mixture, oil, and vanilla. Stir until just incorporated. Add in carrots and stir again.
- Divide batter evenly between muffin tins. Bake 15-20 minutes or until set. Cool completely before frosting.
- To make frosting, mix cream cheese and butter together until well combined. {I use a hand mixer for this.} Stir in vanilla and powdered sugar until just combined and smooth. If you over mix the frosting, it won't hold it's shape as well and will slowly drip off the cupcakes.
- Spread about 3 tablespoons of frosting onto each cupcake and decorate as desired.
Notes
- The milk and vinegar mixture can be substituted with 2 cups of buttermilk.
- This recipe contains no eggs and still produces moist cupcakes.
- To make a 9x13 inch cake, bake at 350°F for 25-30 minutes instead of cupcakes.
- For two 8-inch round cakes, bake at 350°F for 20-25 minutes.
- Adding 1/4 cup drained crushed pineapple and reducing milk mixture by 1/2 cup adds moisture and flavor.
- Incorporate 3/4 cup toasted chopped pecans, walnuts, or almonds to the batter with carrots for extra crunch.
- Mixing in 1 1/2 cups sweetened desiccated coconut with the carrots gives a different texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 217mg | 9% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 3076IU | 62% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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