Introduction
If you’re searching for a delightful treat that combines the warm flavors of carrot cake with the convenience of cupcakes, look no further than carrot cake cupcakes. These moist and flavorful cupcakes are perfect for any occasion, from birthdays to casual gatherings. Topped with luscious cream cheese frosting, they are sure to please everyone’s taste buds.
Ingredients
– 3/4 cup canola oil
– 1 cup packed brown sugar (190 grams)
– 1 1/2 teaspoons vanilla extract
– 2 large eggs
– 2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
– 1 cup + 2 tablespoons all-purpose flour (160 grams)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 1/4 teaspoons ground cinnamon
– 1/4 teaspoon ground ginger (optional)
– 3/4 teaspoon salt
Prep Time
15 minutes
Cook Time
16-19 minutes
Total Time
Approximately 35-40 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, mix 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. 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
*Ingredients:*
– 5 ounces cream cheese, softened
– 5 tablespoons butter (preferably salted), softened
– 2 1/2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions for Frosting
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.
Enjoy your homemade carrot cake cupcakes with cream cheese frosting!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Grease a muffin tin with nonstick spray to prevent sticking.
Step 2: Prepare the Carrots
Peel, grate, and chop the two medium carrots until you have about 180 grams (or 1 1/2 cups) of prepared carrots.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk together 3/4 cup canola oil, 1 cup packed brown sugar, 1 1/2 teaspoons vanilla extract, and 2 large eggs until the mixture is well combined and smooth.
Step 4: Add Carrots
Gently fold the grated and chopped carrots into the wet mixture, ensuring they are evenly distributed.
Step 5: Combine Dry Ingredients
In a separate bowl, mix together 1 cup + 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 1/4 teaspoons ground cinnamon, 1/4 teaspoon ground ginger (if using), and 3/4 teaspoon salt.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
Step 7: Fill Muffin Cups
Fill each muffin cup in the prepared tin about two-thirds full with the batter to allow room for rising.
Step 8: Bake the Cupcakes
Place the muffin tin in the preheated oven and bake for 16-17 minutes, or until the centers spring back when gently pressed. If using paper liners, adjust baking time to about 19 minutes.
Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the tin for a few minutes. After that, transfer them to a wire rack to cool completely.
Cream Cheese Frosting
Step 1: Mix Cream Cheese and Butter
In a mixing bowl, use an electric mixer to beat 5 ounces of softened cream cheese and 5 tablespoons of softened butter together until the mixture is smooth and creamy.
Step 2: Add Powdered Sugar and Vanilla
Add 2 1/2 cups of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese mixture and continue to mix until the frosting is smooth and well combined.
Step 3: Frost the Cupcakes
Once the cupcakes have cooled completely, generously frost each one with the prepared cream cheese frosting.
Notes
Storage Instructions
Store any leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Frosting Variations
For added flavor, consider incorporating lemon zest or spices like nutmeg into the frosting.
Carrot Preparation Tips
Make sure to finely grate and chop the carrots to ensure an even texture in the cupcakes.
Cook Techniques
Preheating the Oven
Ensure your oven is preheated to 350°F (175°C) before baking cupcakes. This helps achieve even cooking and a good rise.
Grating Carrots
Use a box grater or food processor to grate the carrots, ensuring they are finely grated for better incorporation into the batter.
Mixing Wet Ingredients
Whisk together canola oil, brown sugar, eggs, and vanilla extract in a bowl until fully combined. This creates a smooth base for your cupcakes.
Folding Ingredients
When adding the grated carrots to the wet mixture, gently fold them in to avoid overmixing, which can lead to dense cupcakes.
Combining Dry Ingredients
Mix the dry ingredients in a separate bowl to ensure even distribution of baking powder, baking soda, and spices.
Batter Filling
Fill each muffin cup about two-thirds full with batter to allow room for rising during baking.
Baking Time
Bake the cupcakes until they spring back when gently pressed. Adjust the baking time if using paper liners.
Cooling Cupcakes
Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Making Cream Cheese Frosting
Beat softened cream cheese and butter until smooth before adding powdered sugar to create a fluffy frosting.
Frosting Techniques
Use a knife or an offset spatula to generously frost the cooled cupcakes, ensuring an even and attractive layer of cream cheese frosting.
FAQ
Can I use different types of oil?
Yes, you can substitute canola oil with other neutral oils such as vegetable oil or sunflower oil.
How do I know when the cupcakes are done baking?
The cupcakes are done when the centers spring back when lightly pressed or a toothpick inserted in the center comes out clean.
Can I make these cupcakes ahead of time?
Yes, cupcakes can be made ahead of time and stored in an airtight container. Frost them just before serving for best results.
How should I store leftover cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate them for longer freshness.
Can I freeze carrot cake cupcakes?
Yes, you can freeze un-frosted cupcakes for up to 3 months. Thaw in the refrigerator before frosting and serving.
Conclusion
Indulging in homemade carrot cake cupcakes is a delightful experience that combines the sweetness of carrots with the rich texture of cream cheese frosting. These cupcakes are perfect for any occasion, bringing warmth and joy to gatherings or simply satisfying your sweet tooth. With a blend of spices and ingredients, they offer a unique flavor that is both comforting and refreshing. Enjoy every bite of this treat!
More recipes suggestions and combination
Spiced Pumpkin Cupcakes
Try using a similar method but replace the carrots with pumpkin puree and add nutmeg for a warm fall flavor.
Chocolate Ganache Topped Cupcakes
For a decadent twist, incorporate cocoa powder into the batter and top with rich chocolate ganache instead of cream cheese frosting.
Apple Cinnamon Cupcakes
Substitute grated apples for the carrots, mixing in some chopped nuts and a sprinkle of cinnamon for a lovely autumn-inspired treat.
Lemon Zest Cupcakes
Add lemon zest to the batter for a zesty flavor and pair it with a light lemon cream cheese frosting for a refreshing citrus kick.
Coconut Cream Cupcakes
Add shredded coconut to the batter for a tropical twist and pair with coconut-flavored cream cheese frosting for an exotic delight.
