Carrot Cake Cupcakes
User Reviews
5
Carrot Cake Cupcakes
Description
These Carrot Cake Cupcakes start with a spiced dry mix of cinnamon, nutmeg, cloves, baking powder, baking soda, and flour. The wet ingredients of oil, white and brown sugar, eggs, buttermilk, and vanilla extract are whisked together before combining with the dry mixture. Fresh grated carrot is folded in before baking the batter in cupcake liners until just cooked through.
While still warm, centers of cupcakes are indented to hold a cream cheese filling made by mixing cream cheese, butter, powdered sugar, and vanilla until smooth. The filling is piped or spooned into the cupcakes, providing a creamy, tangy contrast to the sweet spiced cake. Chopped almonds and a sprinkle of cinnamon garnish the tops, adding crunch and aromatic notes.
These cupcakes offer a moist texture with a balance of sweet and warm spice flavors, suitable as a dessert or special treat.
Ingredients
- 2 egg
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup brown sugar
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon cloves ground
- 1 teaspoon ground nutmeg
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cup carrot grated
Cream cheese filling
- 4 ounces cream cheese
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Garnish
- 2 tablespoons almonds chopped
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Combine all dry ingredients together (flour, baking powder, baking soda, nutmeg, cinnamon, clove powder) and set aside.
- In a large bowl whisk oil and sugar together (both white and brown sugar) till everything is combined well.
- Add in the egg one at a time. Incorporate it well into the mixture. Now add the buttermilk and vanilla extract and mix.
- Now start adding the dry mixture to the wet mixture little at a time. Once the flour is mixed properly add the grated carrot and give it one final mix.
- Add a scoop of the mixture into the cupcake liners and bake for 12-15 mins.
- Once baked remove from pan and while the cupcake is still warm press the center of the Cupcake with the back of the spoon to create an indent.
- Let the cupcakes cool.
Cream cheese filling
- Take a large bowl and mix cream cheese and butter together until smooth.
- Now add in the powdered sugar and vanilla extract and mix until the mixture becomes smooth again.
- Add the cream cheese mixture to piping bag and pipe it into the cooled cupcakes.
- Sprinkle some cinnamon powder and chopped almonds on the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 86mg | 4% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1543IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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