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Carrot Cake Cupcakes Recipe

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4.2 from 7 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Description

These Carrot Cake Cupcakes are moist, warmly spiced, and topped with a creamy homemade cream cheese frosting. Featuring freshly steamed and pureed carrots along with optional mix-ins like pineapple, coconut, nuts, and raisins, these cupcakes offer a deliciously rich and textured treat perfect for any occasion. The cupcakes are tender, lightly sweetened, and topped with smooth, luscious frosting, making them an irresistible dessert.

Ingredients

Cake Ingredients

  • 530g (a little more than 1 pound) raw carrots
  • 1 1/4 cups (163g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch ground cloves
  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (112g) packed light brown sugar
  • 1/4 cup (52g) granulated white sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup (8 oz can) drained crushed pineapple (optional)
  • 1/2 cup (36g) sweetened coconut flakes (optional)
  • 6 tbsp (40g) chopped toasted pecans or walnuts (optional)
  • 1/4 cup (38g) raisins (optional)

Frosting Ingredients

  • 8 oz (226g) cream cheese, room temperature
  • 1/2 cup (112g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1 tsp vanilla extract

Decoration

  • Carrot topper (optional)

Instructions

  1. Prepare the carrots: Peel the carrots and grate enough to yield 1 3/4 cups (175g) of grated carrots. Cover and refrigerate. Chop the remaining carrots into small pieces suitable for food processing.
  2. Steam and puree the chopped carrots: Place chopped carrots in a steamer basket or colander over boiling water, cover and steam until very tender, about 10-15 minutes. Transfer warm carrots to a food processor or blender and puree without adding liquid from steaming. You should have about 3/4 cup plus 2 tablespoons (210ml) of carrot puree. Allow to cool.
  3. Preheat and prepare baking pan: Preheat oven to 350°F (176°C). Line a cupcake pan with cupcake liners.
  4. Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  5. Cream butter and sugars: In a large mixing bowl, beat the room temperature butter, vegetable oil, light brown sugar, white sugar, and vanilla extract until light in color and fluffy, about 1 1/2 to 2 minutes. Avoid under or over mixing.
  6. Add eggs: Add eggs one at a time, mixing after each addition until mostly combined. Scrape sides of bowl to ensure all ingredients are incorporated.
  7. Incorporate dry ingredients and carrot puree: Add half the dry ingredients and mix until mostly combined. Then add the carrot puree and mix well. Follow with remaining dry ingredients and mix until combined, careful not to overmix.
  8. Add grated carrots and optional mix-ins: Fold in grated carrots, crushed pineapple, sweetened coconut flakes, chopped nuts, and raisins if using. Mix gently to combine without overworking the batter.
  9. Fill cupcake liners and bake: Portion batter into cupcake liners, filling each most of the way full (about 74g batter per cupcake). Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
  10. Prepare cream cheese frosting: In a bowl, beat cream cheese and butter together until smooth and well combined. Gradually add half of the powdered sugar and beat until smooth. Mix in vanilla extract, then add remaining powdered sugar and beat until frosting is smooth and fluffy.
  11. Frost the cupcakes: Use a large round piping tip (such as Ateco tip 808) to pipe the frosting onto cooled cupcakes evenly.
  12. Decorate and store: Top cupcakes with carrot toppers if desired. Refrigerate cupcakes until ready to serve. Bring to room temperature before serving. Best enjoyed within 3-4 days.

Notes

  • Steaming the carrots before pureeing ensures a moist and tender texture inside the cupcakes.
  • Do not add the water used for steaming to the puree; use only the pureed carrots for the batter.
  • Do not overmix the batter once the dry ingredients are added to avoid tough cupcakes.
  • The optional additions (pineapple, coconut, nuts, raisins) add texture and flavor but can be omitted for a simpler cupcake.
  • For best results, use room temperature ingredients to ensure proper mixing.
  • Store cupcakes refrigerated due to the cream cheese frosting and consume within 3-4 days.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/carrot-cake-cupcakes-recipe/