Chai Spiced Carrot Cake Cupcakes
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
2 dozen
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Course
Dessert
Chai Spiced Carrot Cake Cupcakes
Description
Chai Spiced Carrot Cake Cupcakes bring together the earthy sweetness of finely grated carrots and the distinctive aromatic spice blend of cinnamon, cardamom, ginger, allspice, cloves, and black pepper. The combination of melted coconut oil and unsweetened applesauce in the batter creates moisture and a tender texture, balanced by brown and granulated sugars. Baking in individual cupcake liners ensures even cooking and easy serving.
Once cooled thoroughly, the cupcakes are frosted with a smooth cream cheese mixture blended with butter, confectioners' sugar, and a pinch of salt. The optional toasted pecans or walnuts add a subtle crunch to complement the soft, spiced cake. The texture of the cupcakes is moist yet firm enough to hold their shape, with the spices providing warmth without overpowering the carrot's natural sweetness.
These cupcakes are appropriate for occasions where you want a single-serving spiced cake with a creamy topping, suitable for teatime or dessert. Cooling the cupcakes fully before frosting helps maintain the cream cheese's consistency and texture. Using paper liners and spraying them lightly with non-stick spray aids in removing the cupcakes cleanly from the pan after baking.
Ingredients
For the Chai Spiced Carrot Cake Cupcakes:
- 1 cup coconut oil melted, or canola oil or vegetable oil
- 1/2 cup applesauce unsweetened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 3/4 teaspoon salt
- 4 egg large, at room temperature
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cloves ground
- 1/8 teaspoon black pepper ground
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 3 cups carrot finely grated
For the Cream Cheese Frosting:
- 8 ounces cream cheese very soft
- 4 ounces butter unsalted, very soft
- 1/4 teaspoon salt
- 3 confectioners' sugar 1/2 cups, sifted
- 1/2 cup pecans toasted or walnuts, finely chopped, optional
Instructions
For the Chai Spiced Carrot Cake Cupcakes:
- Preheat oven to 350°(F). Line two standard muffin pans with paper liners; lightly spray the liners with non-stick baking spray and set aside until needed.
- In a large mixing bowl whisk together the oil, applesauce, both sugars, salt, eggs, and spices.
- In a separate bowl, combine the flour with the baking soda; fold this mixture into the wet ingredients.
- Fold in the carrots and mix until just blended. Divide the batter into the prepared pans, filling each mold about 3/4 of the way full.
- Bake the cupcakes, one pan at a time, for 19 to 20 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Cool cupcakes in the pan placed on a wire cooling rack for 10 minutes before removing them from the pan and placing them on the cooling rack to cool completely. Be sure you cool completely before frosting.
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, and butter on medium speed until completely smooth, about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar and salt. Once all of the sugar has been absorbed, increase the speed to medium-high and beat for 1 to 2 minutes, or until smooth and very fluffy. Once the cupcakes have completely cooled, spread the frosting over the cupcakes, or use a piping bag to pipe it into decorative swirls. Top frosting with chopped nuts, if desired. Store cupcakes in the fridge, covered, for up to 3 days. I used this tip to pipe the frosting.
User Reviews
Overall Rating
5
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