Carrot Cake Cupcakes
User Reviews
4.9
729 reviews
Excellent
Carrot Cake Cupcakes
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Try these moist carrot cake cupcakes when you are in the mood for all the cozy flavors of carrot cake but are short on time.
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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 packed light brown sugar (67g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (60g)
- 2 cups grated carrots (about ½ pound of carrots/ 225g)
For the Frosting:
- 8 ounces cream cheese room temperature (226g)
- ½ cup unsalted butter softened (113g)
- 1 teaspoon vanilla extract
- 6 cups powdered sugar (720g)
- 1 pinch salt
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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 the flour. Using too much flour is a surefire way to end up with dry cupcakes. The most accurate way to measure flour is by weighing it with a kitchen scale. If you don’t have a scale, fluff the flour up in its container and spoon it into the measuring cup. Don’t scoop directly from the container with your measuring cup.
- Shred the carrots by hand. While it’s tempting to reach for a bag of pre-shredded carrots at the grocery store, it’s better to shred the carrots with a box grater at home. The pre-shredded kind are dry and come in quite large pieces. Grating them at home will give you much thinner shreds, as well as moisture from the carrots.
- Use oil with a neutral flavor for the best carrot cake cupcakes. Vegetable oil or canola oil won’t add to the flavor of the cupcakes and, therefore, won’t compete with the taste of the spices and carrots. If you’re out of oil, you can use melted butter in its place, but the cupcakes won’t be quite as tender, so keep that in mind.
- Let the cupcakes cool completely before frosting. The frosting will melt off the cupcakes if applied while the cupcakes are still warm.
Nutrition Information
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Calories
646kcal
(32%)
Carbohydrates
88g
(29%)
Protein
5g
(10%)
Fat
32g
(49%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
11g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
70mg
(23%)
Sodium
365mg
(15%)
Potassium
154mg
(4%)
Fiber
1g
(4%)
Sugar
75g
(150%)
Vitamin A
4100IU
(82%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
729 reviews
Excellent
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