Moist, fluffy, and warmly spiced, these carrot cake cupcakes are a simple, scrumptious deal with! Tangy cream cheese frosting takes them excessive.
recipe is a scrumptious, simple home made deal with! The cupcakes are moist, fluffy, and warmly spiced. Simply add cream cheese frosting to take them excessive!” srcset=”https://cdn.loveandlemons.com/wp-content/uploads/2023/03/carrot-cake-cupcakes-1.jpg 1160w, https://cdn.loveandlemons.com/wp-content/uploads/2023/03/carrot-cake-cupcakes-1-200×300.jpg 200w, https://cdn.loveandlemons.com/wp-content/uploads/2023/03/carrot-cake-cupcakes-1-683×1024.jpg 683w, https://cdn.loveandlemons.com/wp-content/uploads/2023/03/carrot-cake-cupcakes-1-67×100.jpg 67w, https://cdn.loveandlemons.com/wp-content/uploads/2023/03/carrot-cake-cupcakes-1-580×870.jpg 580w” sizes=”(min-width: 960px) 580px, 100vw” data-pin-url=”https://www.loveandlemons.com/carrot-cake-cupcakes/”/>
These carrot cake cupcakes are the fun-size model of my favourite spring dessert: carrot cake! I like to convey them to events and gatherings as a result of they’re
- simple to make,
- excellent for sharing, and
- sooo scrumptious.
Similar to an ideal slice of carrot cake, these carrot cupcakes are mushy, moist, warmly spiced, and full of contemporary carrots. Wealthy, tangy cream cheese frosting takes them excessive.
Carrot Cake Cupcakes Elements
Right here’s what you’ll must make this carrot cake cupcake recipe:
- Carrots, in fact! They add moisture and candy, earthy taste to those delicious cupcakes.
- All-purpose flour – Spoon and degree it to keep away from packing an excessive amount of into your measuring cup.
- Baking powder, baking soda, and eggs – They assist the cupcakes puff up as they bake.
- Milk – Any form you want! I usually attain for almond milk or my home made oat milk.
- Vegetable oil – For moisture and richness. One other impartial oil, reminiscent of avocado oil or canola oil, would work right here too.
- Cane sugar and brown sugar – They sweeten the cupcakes. The brown sugar additionally provides moisture and molasses-y depth of taste.
- Cinnamon, ginger, nutmeg, and vanilla – The vanilla and spices give these cupcakes that basic spiced carrot cake taste.
- And sea salt – To make all of the flavors pop!
If you wish to enhance the cupcakes, you’ll want cream cheese, butter, powdered sugar, and extra vanilla extract. Use these easy components to make my cream cheese frosting recipe!
Should you’d just like the frosting to be dairy-free, make this vegan frosting recipe as an alternative.
Discover the entire recipe with measurements under.
Shredding The Carrots
Earlier than you begin mixing up the cupcake batter, you’ll must shred the carrots.
You may have just a few choices for a way to do that:
- With a food processor: The grating disc makes fast work of the carrots!
- On a field grater: Grate the carrots on the massive holes to present the cupcakes distinct carrot flecks. Grate them on the small holes should you’d just like the carrots to meld into the cupcakes.
I personally like to make use of a field grater as a result of I like not having to haul out my meals processor to make this recipe!
Make Carrot Cake Cupcakes
I really like how easy this carrot cake cupcake recipe is to make. No mixer required! Right here’s the way it goes:
First, put together your pan. Calmly spray or oil a 12-cup muffin pan, or line it with paper liners. When you’re working, preheat the oven to 400°F.
Subsequent, whisk collectively the moist components in a single mixing bowl and the dry components in one other. Fold the grated carrots into the moist components.
Then, add the dry components to the moist components and blend till simply mixed. Cautious to not overmix! Should you do, the cupcakes might be dense.
Lastly, bake! Divide the batter among the many muffin cups and switch to the new oven. Bake till the tops spring again to the contact and a toothpick inserted comes out clear, 16 to twenty minutes. Let cool within the pan for 10 minutes earlier than transferring to a wire rack to chill fully.
High with cream cheese frosting, and luxuriate in!
Carrot Cake Cupcakes Ideas
- Allow them to cool to room temperature. It’s tempting to frost and eat these carrot cupcakes whereas they’re nonetheless heat from the oven. However please, allow them to cool to room temperature first! Their texture and taste really enhance as they cool. Plus, in the event that they’re nonetheless heat if you add the frosting, it’ll soften!
- Get forward. Don’t need to make cream cheese frosting and carrot cake cupcakes in a single day? You don’t should! The frosting will preserve for as much as 5 days in an hermetic container within the fridge, and the cupcakes freeze completely. Make a batch forward of time, and permit them to thaw in a single day within the fridge earlier than frosting them. As soon as frosted, the cupcakes will preserve for as much as 3 days in an hermetic container within the fridge.
Recipe Variations
Do you’re keen on your carrot cake with raisins or nuts? Be happy so as to add them to the cupcakes! Fold 1/2 cup raisins and/or chopped walnuts or pecans into the batter earlier than you divide it among the many muffin cups.
I additionally wish to sprinkle the frosted cupcakes with chopped pecans for crunch.
Extra Carrot Dessert Recipes
Should you love these carrot cake cupcakes, attempt considered one of these simple carrot dessert recipes subsequent:
Carrot Cake Cupcakes
Serves 12
- 1¾ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon floor ginger
- ½ teaspoon nutmeg
- ½ cup brown sugar
- ½ cup cane sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (6½ ounces)
- Cream cheese frosting, or vegan frosting, non-obligatory, for topping
- Crushed pecans or walnuts, non-obligatory, for topping
Stop your display screen from going darkish
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Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with cupcake liners.
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In a medium bowl, whisk collectively the flour, baking powder, cinnamon, salt, baking soda, ginger, and nutmeg.
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In a big bowl, whisk collectively the brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla. Stir within the carrots.
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Pour the dry components into the moist components and blend till simply mixed. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
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Bake for 16 to twenty minutes, or till the cupcakes spring again to the contact and a toothpick inserted comes out clear. Let cool within the pan for 10 minutes, after which switch to a wire rack to chill fully.
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As soon as cool, enhance the cupcakes with cream cheese frosting and crushed pecans, if desired.
We up to date this recipe on 2/20/24 after requests for a nut-free model. It beforehand referred to as for 1/2 cup almond flour. If you would like to make the unique recipe, add 1/2 cup almond flour to the dry components. Combine an extra 1/3 cup milk into the moist components.
