Introduction
Carrot Cake Cupcakes are a delightful twist on the classic carrot cake, providing all the warm, spiced goodness in a portable form. Perfect for celebrations, gatherings, or just a sweet indulgence at home, these cupcakes are moist, flavorful, and topped with a rich cream cheese frosting. With a blend of grated carrots, spices, and a buttery frosting, they make for a surprisingly satisfying treat that can easily impress your family and friends.
Ingredients
– ¾ cup canola oil
– 1 cup packed brown sugar (190 grams)
– 1½ teaspoons vanilla extract
– 2 eggs
– 2 medium carrots, peeled, grated, and chopped (180 grams – about 1½ cups)
– 1 cup + 2 tablespoons all-purpose flour (160 grams)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1¼ teaspoons ground cinnamon
– ¼ teaspoon ground ginger (optional)
– ¾ teaspoon salt
Prep Time
20 minutes
Cook Time
16-19 minutes
Total Time
36-39 minutes
Yield
12 cupcakes
Instructions
1. Preheat the oven to 350°F (175°C). Grease a muffin tin with nonstick spray.
2. Grate the carrots and then roughly chop them into smaller pieces.
3. In a large bowl, whisk together the canola oil, brown sugar, eggs, and vanilla extract until well combined.
4. Fold in the grated and chopped carrots.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger (if using), and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fill each muffin cup about two-thirds full with the batter.
8. Bake for 16-17 minutes, or until the centers spring back when gently pressed. If using paper liners, baking time may be closer to 19 minutes.
9. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
– 5 ounces cream cheese, softened
– 5 tablespoons butter (preferably salted), softened
– 2½ cups powdered sugar
– 1 teaspoon vanilla extract
Frosting Instructions
1. In a mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth and creamy.
2. Add the powdered sugar and vanilla extract; continue to mix until the frosting is smooth and well combined.
3. Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting.
Note
For a chewier edge and a nice domed top, baking the cupcakes without paper liners is recommended.
Detailed Directions and Instructions
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a muffin tin with nonstick spray to prevent the cupcakes from sticking.
Step 2: Grate the Carrots
Peel the two medium carrots, then use a grater to grate them. After grating, roughly chop the grated carrots into smaller pieces to distribute them evenly in the batter.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together ¾ cup of canola oil, 1 cup of packed brown sugar, 2 eggs, and 1½ teaspoons of vanilla extract until the mixture is well combined and has a smooth consistency.
Step 4: Incorporate Carrots
Fold the grated and chopped carrots into the wet ingredients, ensuring they are evenly mixed throughout the batter.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together 1 cup + 2 tablespoons of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1¼ teaspoons of ground cinnamon, ¼ teaspoon of ground ginger (if using), and ¾ teaspoon of salt.
Step 6: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Step 7: Fill Muffin Cups
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full to allow space for rising.
Step 8: Bake Cupcakes
Bake the cupcakes in the preheated oven for 16-17 minutes, or until the centers spring back when gently pressed. If you are using paper liners, the baking time may extend to about 19 minutes.
Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and allow them to cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
Cream Cheese Frosting
Step 1: Prepare the Frosting
In a mixing bowl, use an electric mixer to beat together 5 ounces of softened cream cheese and 5 tablespoons of softened butter until the mixture is smooth and creamy.
Step 2: Add Sugar and Vanilla
Gradually add 2½ cups of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese and butter mixture. Continue mixing until the frosting is smooth and well combined.
Step 3: Frost the Cupcakes
Once the cupcakes are completely cooled, generously frost them with the prepared cream cheese frosting using a spatula or piping bag.
Notes
Chewy Edge and Domed Top
For a chewier edge and a nicely domed top, it is recommended to bake the cupcakes without using paper liners.
Cook techniques
Prepping Carrots
Grate the carrots to maximize their integration into the cupcake batter, ensuring that each bite has the right amount of moisture and flavor. Roughly chopping them after grating helps maintain texture.
Mixing Techniques
When combining wet and dry ingredients, mix until just combined to prevent overmixing, which can result in denser cupcakes. Use a spatula for gentle folding.
Baking Tips
Fill muffin cups about two-thirds full to allow space for rising. Check doneness by gently pressing the centers; they should spring back when properly baked.
Cooling Procedure
Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. This helps set the structure while preventing them from getting soggy.
Frosting Consistency
Ensure cream cheese and butter are fully softened before mixing. This allows for a smooth frosting that spreads easily.
FAQ
Can I use a different type of oil?
Yes, you can substitute canola oil with vegetable oil or melted coconut oil, although the flavor may slightly differ.
What can I replace brown sugar with?
You can use granulated sugar, but it will alter the moisture and flavor profile. For a closer match, try using coconut sugar.
Can I make these cupcakes gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular all-purpose flour.
How long do the cupcakes last?
When stored in an airtight container in the refrigerator, cupcakes can last for up to a week.
Can I add nuts or raisins?
Absolutely! Chopped walnuts or pecans and raisins can be added to the batter for extra texture and flavor.
Is it necessary to frost the cupcakes?
While frosting adds sweetness and moisture, the cupcakes are delicious on their own, making them a great option for a less sweet dessert.
Conclusion
The carrot cake cupcakes are a delightful treat that combines the natural sweetness of grated carrots with warm spices, creating a moist and flavorful dessert. Topped with a rich cream cheese frosting, these cupcakes are perfect for any occasion, from birthdays to casual gatherings. Their individual portions make them easy to serve and enjoy, ensuring everyone can savor the goodness in every bite.
Classic Vanilla Buttercream Frosting
Enhance your carrot cake cupcakes with a simple vanilla buttercream frosting. Just beat together softened butter, powdered sugar, a splash of milk, and a hint of vanilla extract for a sweet complement to the spiced flavor of the cupcakes.
Nutty Addition
Incorporate chopped walnuts or pecans into the batter for added crunch and richness. These nuts not only enhance the texture but also lend a deeper flavor that pairs wonderfully with the spices in the cupcakes.
Pineapple Coconut Twist
Add crushed pineapple and shredded coconut to the batter for a tropical twist on traditional carrot cake. This blend of flavors creates a moist, fruity cupcake that’s both refreshing and unusual.
Chocolate Chip Delight
Mix in semi-sweet chocolate chips for an indulgent touch. The chocolate pairs unexpectedly well with the spices and sweetness of the carrot cupcakes, creating a deliciously decadent dessert.
Spiced Cream Cheese Variations
Jazz up your cream cheese frosting by adding a sprinkle of nutmeg or extra cinnamon for a spiced version. You can also incorporate a hint of maple syrup for a unique flavor that balances beautifully with the carrot base.
Fruit Compote Topping
Top your cupcakes with a homemade fruit compote, using berries or citrus fruits to add a tart contrast to the sweetness of the cake and frosting. This fresh topping can elevate the dessert and add a burst of color.
Mini Carrot Cake Trifles
Instead of traditional cupcakes, create mini trifles by layering carrot cake crumbles, cream cheese frosting, and crushed nuts in individual cups. This elegant presentation is perfect for special occasions and can easily wow guests.
