Carrot Cake Cupcakes with Cream Cheese Frosting
User Reviews
5
Carrot Cake Cupcakes with Cream Cheese Frosting
Description
This recipe creates carrot cake cupcakes by blending dry ingredients—flour, baking soda, salt, cinnamon, nutmeg, and ginger—with a wet mixture of sugar, canola oil, and eggs. Grated carrots add moisture and texture, while optional walnuts and raisins provide extra bite and sweetness.
The cupcakes bake until a tester inserted comes out nearly clean, then cool before frosting. The cream cheese frosting is made by beating softened butter and cream cheese with vanilla, gradually adding powdered sugar until smooth and thick enough to spread. The frosting is chilled to firm up before application.
These cupcakes provide a spiced, moist dessert that works well for celebrations or everyday treats. The frosting adds a creamy tang that balances the sweetness and spices of the cake. Properly softened cream cheese and butter are important for a smooth frosting texture.
Additional recipes like salted caramel sauce can be paired for variation, and the cupcakes can be rated to share feedback with the creator.
Ingredients
For the Frosting
- ½ cup butter softened to room temp, salted
- 16 oz cream cheese softened to room temp, regular
- 1 lb powdered sugar
- 1 tsp vanilla extract
For the Cupcakes
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp table salt
- 4 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp ground ginger
- 1 ⅔ cups granulated sugar
- 1 ¼ cups canola oil
- 4 large egg
- 3 cups carrot grated, peeled
- ½ cup walnuts optional, chopped
- ½ cup raisins optional
Instructions
Make the Frosting
- Combine butter, cream cheese, and vanilla. Beat with electric whisk on medium high, until smooth and incorporated. Add sugar gradually and beat well until fully combined and smooth. Cover and place in fridge to chill at least 30 minutes to firm enough to frost cupcakes.
Make the Cupcakes
- Preheat oven to 350°F. Line 24 muffin tins with cupcake liners.
- In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and ginger until well blended.
- In another bowl, whisk sugar and oil until well blended. Whisk in eggs 1 at a time. Slowly fold in flour mixture with wet mixture using rubber spatula, just until batter is incorporated.
- Fold in carrots, and optional walnuts and raisins. Divide batter evenly into 24 muffin tins.
- Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out almost clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before frosting.
- When ready to serve, let chilled frosting rest at room temp long enough to reach desired frosting consistency. Frost cupcakes and serve.
- If you'd like to fill the inside of cupcakes with frosting, simply use a sharp knife to cut a quarter-sized circle (about halfway deep into the cupcake) and fill with frosting. Replace the top layer of cupcake, and frost the tops.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth, easy-to-make frosting.
- This recipe makes 24 cupcakes, baked in lined muffin tins at 350°F for 14-18 minutes.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- Consider pairing with salted caramel sauce for a complementary flavor variation.
- Return to the original recipe page to rate the recipe and join the recipe club for more.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 57mg | 19% |
| Sodium | 302mg | 13% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 2620IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
