Carrot Cake Cupcakes
User Reviews
5
Carrot Cake Cupcakes
Description
These Carrot Cake Cupcakes combine all-purpose flour with spices such as cinnamon, ginger, nutmeg, and baking powder to create a flavorful base. Brown and cane sugars add sweetness while vegetable oil keeps the texture moist. Finely grated carrots contribute natural moisture and subtle sweetness, blending into the batter smoothly. Eggs and milk bind the ingredients and provide structure.
The cupcakes bake at a relatively high temperature, producing a tender cake that springs back when cooked through. Cooling after baking before decorating helps the frosting stay intact. Cream cheese frosting and crushed nuts are optional toppings that enhance the cupcakes with creamy tang and crunch.
They serve well as a dessert or snack and can be made nut-free by excluding the optional pecans. The recipe was updated to omit almond flour but can be adjusted if desired by including almond flour and more milk to the ingredients.
Ingredients
- 1¾ cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon salt sea salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ cup brown sugar
- ½ cup cane sugar
- ½ cup vegetable oil
- 2 egg large
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 2 cups carrot finely grated, 6½ ounces
- cream cheese frosting or vegan frosting, optional, for topping
- pecans optional, for topping, crushed, or walnuts
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
- In a large bowl, whisk together the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir in the carrots.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
- Bake for 16 to 20 minutes, or until the cupcakes spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
- Once cool, decorate the cupcakes with cream cheese frosting and crushed pecans, if desired.
Notes
- This recipe was updated to be nut-free by removing almond flour; to make the original version, add ½ cup almond flour to the dry ingredients and increase milk by ⅓ cup.
- Use finely grated carrots for even moisture distribution in the cupcakes.
- Cool cupcakes completely before applying cream cheese frosting to prevent melting.
- Optionally decorate with crushed pecans or walnuts for added texture.
User Reviews
Overall Rating
5
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