Introduction
Carrot cake cupcakes are a delightful twist on the traditional carrot cake. These moist and flavorful treats bring together the sweet and earthy taste of carrots with the rich creaminess of cream cheese frosting. Perfect for any occasion, these cupcakes are sure to impress friends and family alike. The combination of spices and the texture of the carrots make for a unique dessert that’s both satisfying and delicious.
Detailed Ingredients with measures
¾ cup canola oil
1 cup packed brown sugar (190 grams)
1½ teaspoons vanilla extract
2 large 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
30 minutes
Cook Time, Total Time, Yield
Cook Time: 16-17 minutes
Total Time: Approximately 50 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 mixing bowl, whisk together the canola oil, brown sugar, eggs, and vanilla extract until well combined.
4. Fold in the prepared carrots.
5. In a separate bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground ginger (if using), and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring 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.
9. Remove from the oven and let the cupcakes cool in the tin 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 mixing until the frosting is smooth and well combined.
3. Once the cupcakes have cooled completely, spread or pipe the cream cheese frosting over the tops.
Enjoy your homemade carrot cake cupcakes with cream cheese frosting!
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 350°F (175°C). Grease a muffin tin with nonstick spray.
Prepare the Carrots
Grate the carrots and then roughly chop them into smaller pieces.
Mix Wet Ingredients
In a mixing bowl, whisk together the canola oil, brown sugar, eggs, and vanilla extract until well combined.
Incorporate Carrots
Fold in the prepared carrots.
Combine Dry Ingredients
In a separate bowl, combine the flour, baking powder, baking soda, ground cinnamon, ground ginger (if using), and salt.
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fill Muffin Cups
Fill each muffin cup about two-thirds full with the batter.
Bake the Cupcakes
Bake for 16-17 minutes, or until the centers spring back when gently pressed.
Cooling the Cupcakes
Remove from the oven and let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
Beat Cream Cheese and Butter
In a mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until smooth and creamy.
Add Powdered Sugar and Vanilla
Add the powdered sugar and vanilla extract; continue mixing until the frosting is smooth and well combined.
Frost the Cupcakes
Once the cupcakes have cooled completely, spread or pipe the cream cheese frosting over the tops.
Notes
Storage
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Variations
Feel free to add nuts or raisins to the batter for added texture and flavor.
Optional Topping
You can sprinkle chopped walnuts or pecans on top of the frosting for a nice finish.
Cook techniques
Measuring Ingredients Accurately
It’s essential to measure your ingredients precisely to ensure the best texture and flavor in your cupcakes. Use a kitchen scale for dry ingredients like flour and sugar, and liquid measuring cups for wet ingredients.
Grating Carrots
When grating carrots, use the fine grater side for a smoother texture in the batter. If you prefer a bit of bite, you can use the coarse side, but be sure to chop the grated pieces roughly afterward.
Mixing Techniques
When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes, while gentle folding helps maintain a lighter texture.
Baking Tips
To ensure even baking, position your muffin tin in the center of the oven. Avoid opening the oven door frequently while baking, as it can cause the cupcakes to sink.
Cooling Properly
After baking, let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy.
Making Cream Cheese Frosting
Ensure both the cream cheese and butter are at room temperature for a smooth frosting. Beat them together until creamy before adding powdered sugar to avoid lumps.
FAQ
Can I use a different type of oil?
Yes, you can substitute canola oil with other neutral oils, such as vegetable oil or sunflower oil, but avoid oils with strong flavors.
Can I make these cupcakes gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure the blend contains xanthan gum for better structure.
How can I store the cupcakes?
Store the finished cupcakes in an airtight container in the refrigerator for up to five days. Allow them to come to room temperature before serving for the best taste.
Can I freeze carrot cake cupcakes?
Yes, you can freeze the un-frosted cupcakes for up to three months. Wrap them tightly in plastic wrap and place them in a freezer-safe container.
What can I add to the cupcakes for extra flavor?
Consider adding chopped nuts, such as walnuts or pecans, or raisins for added texture and flavor. Just be mindful of the extra ingredients’ moisture content.
Conclusion
Indulging in carrot cake cupcakes with cream cheese frosting is a delightful way to enjoy the classic flavors of a traditional carrot cake in a more convenient form. These moist and flavorful cupcakes are perfect for any occasion, providing a sweet treat that everyone will love. The combination of warm spices and creamy frosting creates a heavenly experience that’s hard to resist.
Carrot Cake Cupcake Variations
Consider adding crushed pineapple for extra moisture and a hint of sweetness. Chopped walnuts or pecans can also enhance the texture and flavor of your cupcakes.
Spice Variations
Experiment with spices by adding a pinch of nutmeg or cloves for a more complex flavor profile. You can also swap out the ground ginger for more cinnamon if you prefer a spicier cupcake.
Tropical Twist
Incorporate shredded coconut into the batter for a tropical touch that complements the carrot flavor beautifully.
Frosting Alternatives
Try a vanilla buttercream or a maple cream cheese frosting for a unique twist on the classic pairing. Adding a splash of maple syrup can give your frosting a deliciously different flavor.
Mix-in Ideas
Add raisins or dried cranberries to the batter for added sweetness and chewiness. You can also include chocolate chips for a fun and unexpected flavor combination.
Serving Suggestions
These cupcakes pair wonderfully with a warm cup of tea or coffee. For a more festive presentation, top with candied ginger or additional grated carrots before serving.
