Carrot cake cupcakes marry the comforting, spiced flavors of traditional carrot cake with the convenience of a cupcake, making them a perfect treat for gatherings, special occasions, or just a cozy afternoon at home. This recipe offers a straightforward approach to creating moist, flavorful cupcakes topped with a rich cream cheese frosting. Each bite is packed with the warm, inviting flavors of cinnamon, nutmeg, and, of course, carrots, making these cupcakes impossible to resist.
Ingredients
For the cupcakes, you’ll need:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 ½ cups finely grated carrots
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the cream cheese frosting:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cupcake Preparation:
- Preheat the Oven: Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin tin with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This not only combines the ingredients but also ensures a smooth texture for the cupcakes.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, and eggs until the mixture is smooth and well combined.
- Incorporate Carrots and Optional Ingredients: Add the grated carrots to the wet mixture. If you're using nuts and raisins, fold them in at this stage to evenly distribute them throughout the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Frosting Preparation:
- Mix Butter and Cream Cheese: Using a mixer, beat the softened butter and cream cheese together until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and spreadable.
- Frost Cupcakes: Once the cupcakes are completely cool, use a knife or piping bag to apply the cream cheese frosting generously.
Conclusion
Carrot cake cupcakes are a delightful twist on a classic dessert. With their rich, spiced batter and creamy frosting, they offer a perfect balance of flavor and sweetness. These cupcakes are not only a crowd-pleaser for their taste but also for their charming, rustic appearance. Whether you're making them for a special occasion or a simple treat, these carrot cake cupcakes are sure to bring a touch of joy and indulgence to any day. Enjoy the process of baking and the even better process of eating these scrumptious treats!
Carrot Cake Cupcakes Recipe
- Total Time: 37 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Simply Carrot Cake Cupcakes are wonderfully moist and flavorful, topped with a rich cream cheese frosting. Made with freshly grated carrots and a hint of cinnamon, they're perfect for celebrations or as a delightful treat any day of the week.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 ½ cups grated carrots
- ½ cup chopped walnuts (optional)
- Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat together oil, sugar, and eggs until smooth. Gradually add the dry ingredients, mixing until just combined.
- Fold in grated carrots and walnuts.
- Spoon the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost cooled cupcakes and serve.
Notes
- Add a pinch of nutmeg or swap half of the oil for applesauce for a different twist on flavor.
- Decorate with additional walnuts, or sprinkle some cinnamon on top of the frosting for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 36 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
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