Carrot Cake Cupcakes
User Reviews
4.9
Carrot Cake Cupcakes
Description
Carrot Cake Cupcakes feature a batter of all-purpose flour mixed with a blend of warming spices including cinnamon, ginger, and nutmeg, contributing subtle aromatic notes. Grated carrots add moisture and texture, while chopped walnuts provide a slight crunch. The baking soda and powder lift the cupcakes, delivering a light but tender crumb. Baking at 350°F ensures even cooking until the centers spring back or a toothpick comes out clean. After cooling, a classic cream cheese frosting made with softened cream cheese and butter is spread or piped over the cooled cupcakes, balancing the spice with a smooth, tangy sweetness.
The texture is soft yet structured enough to hold the frosting well, and the natural moisture from freshly grated carrots keeps each cupcake from drying out. The mild spices complement but do not overpower, allowing the carrot and walnut flavors to shine.
These cupcakes work well as a treat during the day or for dessert after dinners. They pair nicely with tea or coffee due to their mild spice and moist consistency. They also travel well for potlucks or lunchboxes when fully cooled and frosted.
For best results, measuring flour by weight helps avoid dryness. Shredding carrots freshly keeps moisture and a fine texture. Allow cupcakes to cool completely before frosting to prevent melting. Using neutral vegetable oil keeps the tender crumb without adding competing flavors.
Ingredients
For the Cupcakes:
- 1¼ cups all-purpose flour (150g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ cup vegetable oil (80 ml)
- ½ cup granulated sugar (100g)
- ⅓ cup light brown sugar 67g, packed
- 2 large egg
- 1 teaspoon vanilla extract
- ½ cup walnuts 60g, chopped
- 2 cups carrot about ½ pound of carrots/ 225g, grated
For the Frosting:
- 8 ounces cream cheese room temperature (226g)
- ½ cup butter softened (113g, unsalted
- 1 teaspoon vanilla extract
- 6 cups powdered sugar (720g)
- 1 pinch salt
Instructions
For the Cupcakes:
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and walnuts and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about three-quarters full.)
- Bake for 17 to 20 minutes, or until the centers feel springy to the touch or a wooden toothpick inserted into the center comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack.
For the Cream Cheese Frosting:
- In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy.
- Top the cupcakes with frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days.
Notes
- Weigh flour with a kitchen scale or spoon into measuring cups to avoid dry cupcakes caused by too much flour.
- Shred carrots by hand with a box grater for finer texture and retained moisture; avoid pre-shredded varieties.
- Use neutral-flavored vegetable or canola oil for a tender crumb without flavor interference; melted butter can substitute but may reduce tenderness.
- Cool cupcakes completely before applying cream cheese frosting to prevent it from melting off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 88g | 29% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 365mg | 15% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 75g | 150% |
| Vitamin A | 4100IU | 82% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
