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Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

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4.3 from 6 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

These moist and flavorful carrot cake cupcakes are a delightful twist on the classic dessert, featuring warm spices and finely grated carrots. Perfectly spiced with cinnamon, ginger, and nutmeg, they bake quickly at a high temperature to yield soft, tender cupcakes. Topped optionally with creamy cream cheese frosting and crunchy nuts, they make an ideal treat for any occasion.

Ingredients

Dry Ingredients

  • 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 ground ginger
  • ½ teaspoon nutmeg

Wet Ingredients

  • ½ cup brown sugar
  • ½ cup cane sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • ⅓ cup milk
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 2 cups finely grated carrots (6½ ounces)
  • Cream cheese frosting, or vegan frosting, optional, for topping
  • Crushed pecans or walnuts, optional, for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C) and either grease a 12-cup muffin tin or line it with cupcake liners to prevent sticking and allow easy removal of the cupcakes after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, sea salt, baking soda, ground ginger, and nutmeg until evenly combined, ensuring the spices are well distributed throughout the flour mixture.
  3. Mix Wet Ingredients: In a large bowl, whisk together brown sugar, cane sugar, vegetable oil, eggs, milk, and vanilla extract until fully blended and smooth, creating a light and cohesive base for the batter.
  4. Add Carrots: Stir the finely grated carrots into the wet mixture, folding them gently to combine thoroughly without overmixing.
  5. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients and stir gently until just combined. Avoid overmixing to ensure the cupcakes remain tender and soft.
  6. Fill Muffin Cups: Using a ⅓-cup measuring cup, evenly scoop the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  7. Bake Cupcakes: Bake for 16 to 20 minutes in the preheated oven, or until the cupcakes spring back lightly to the touch and a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  8. Cool: Let the cupcakes cool in the pan for 10 minutes to firm up slightly, then transfer them to a wire rack to cool completely to prevent sogginess and prepare for frosting.
  9. Decorate: Once completely cooled, decorate the cupcakes by spreading cream cheese frosting or vegan frosting over the tops. Optionally, sprinkle crushed pecans or walnuts on top for extra crunch and flavor.

Notes

  • This recipe was updated on 2/20/24 to be nut-free by removing almond flour. For the original recipe, add ½ cup almond flour to the dry ingredients and increase milk by ⅓ cup in the wet ingredients.
  • Use finely grated carrots to blend well into the batter without adding excess moisture.
  • Ensure not to overmix the batter to keep the cupcakes light and tender.
  • Oven temperatures can vary; start checking for doneness around 16 minutes to avoid overbaking.
  • For a vegan version, substitute eggs with flax eggs and use vegan cream cheese frosting.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/carrot-cake-cupcakes-with-cream-cheese-frosting-recipe/