Carrot Cake Cupcakes
User Reviews
5
Carrot Cake Cupcakes
Description
The Carrot Cake Cupcakes begin with a batter of all-purpose flour, baking soda and powder, cinnamon, salt, sugar, eggs, canola oil, sour cream, vanilla extract, and finely grated carrots. The batter produces a moist cake with warm cinnamon notes and the subtle texture of carrot strands. They bake at 350°F in paper liners for 18-20 minutes, resulting in cupcakes with a tender crumb and minimal rise, which makes them easier to frost with generous amounts of cream cheese frosting.
The frosting combines softened cream cheese, butter, and brown sugar beaten until smooth, then seasoned with vanilla, salt, and powdered sugar to reach piping consistency. This frosting is thick and creamy, lending a sweet and slightly tangy contrast to the spiced cupcake base. Using a large star tip to frost adds texture and visual appeal.
Once cooled, the cupcakes can be stored unfrosted at room temperature for a few days or frozen. Frosted cupcakes should be refrigerated due to the cream cheese. The frosting can be made in advance and stored refrigerated or frozen as well. Adjusting the powdered sugar amount lets you tailor the sweetness and thickness of the frosting to preference.
If spreading frosting instead of piping, use half the frosting recipe to avoid excess.Store frosting in an airtight container refrigerated for up to two weeks or frozen for two months.Unfrosted cupcakes keep well at room temperature for up to three days or frozen for several months.Frosted cupcakes require refrigeration to maintain freshness and safety for 2-3 days or can be frozen carefully for a couple of months.
Ingredients
Cupcakes
- 1 ¼ cups all-purpose flour
- ½+⅛ teaspoon baking soda
- ½+⅛ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup sugar
- 2 egg
- ½ cup canola oil
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 1½ cups carrot finely grated
Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- ⅔ cup brown sugar
- 2 teaspoons vanilla extract
- dash salt
- 3 cups powdered sugar more or less, if needed
Instructions
Cupcakes
- Preheat oven to 350°F and line a cupcake tin with paper liners.
- Whisk flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
- In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, about 1-2 minutes. Add the sour cream, vanilla, and carrots, and mix well. Add the dry ingredients and stir till just blended.
- Fill cupcake paper liners about ⅔ full. The cupcakes do not rise too much, and that is just fine. It's easier to frost them that way! Bake for 18-20 minutes. Cool completely.
Frosting
- Beat cream cheese, butter, and brown sugar until smooth. Let it sit for 5-10 minutes until the brown sugar dissolves completely.
- Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.
Notes
- If spreading frosting instead of piping, use half the frosting recipe to avoid excess.
- Store frosting in an airtight container refrigerated for up to two weeks or frozen for two months.
- Unfrosted cupcakes keep well at room temperature for up to three days or frozen for several months.
- Frosted cupcakes require refrigeration to maintain freshness and safety for 2-3 days or can be frozen carefully for a couple of months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 130mg | 5% |
| Potassium | 48mg | 1% |
| Sugar | 39g | 78% |
| Vitamin A | 375IU | 8% |
| Calcium | 30mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
