Description
Indulgent Carrot Cake Cupcakes deliver classic comfort with a modern twist, blending sweet spices and moist textures. Delicate cream cheese frosting crowns these delightful treats, inviting you to savor each perfectly balanced bite.
Ingredients
Scale
Main Ingredients:
- 1.75 cups all-purpose flour (160g)
- 2 large eggs
- 1.5 cups finely grated carrots (about 2 medium carrots) (150g)
Dry Ingredients:
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 cup granulated sugar (100g)
- 0.5 cup light brown sugar, packed (100g)
Wet Ingredients and Optional Add-ins:
- 0.5 cup vegetable oil (120ml)
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened applesauce (120g)
- 0.5 cup chopped walnuts or pecans (60g) (optional)
- 0.5 cup raisins (75g) (optional)
Cream Cheese Frosting:
- 8 ounces (225g) cream cheese, softened
- 0.5 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Craft a delicate spice-infused batter by blending dry ingredients including flour, baking soda, baking powder, salt, and aromatic spices like cinnamon, nutmeg, and ginger in a medium mixing vessel.
- In a separate large bowl, whisk vegetable oil with granulated and brown sugars until achieving a silky consistency. Incorporate eggs individually, ensuring thorough integration after each addition.
- Enhance the mixture with vanilla extract, then gently fold in freshly grated carrots and applesauce, creating a moist and textured foundation.
- Gradually introduce the dry ingredient mixture into the wet components, stirring delicately to maintain a light, airy texture. Carefully incorporate chopped nuts and plump raisins if desired.
- Prepare a 12-cup muffin tin by lining with paper cups. Distribute the batter evenly, filling each receptacle approximately two-thirds full.
- Position the muffin tin in a preheated oven set at 350°F (175°C) and bake for 18-20 minutes. Verify doneness by inserting a toothpick into the center of a cupcake – it should emerge clean.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire cooling rack to reach room temperature.
- Prepare the cream cheese frosting by whipping softened cream cheese and butter until achieving a smooth, homogeneous blend.
- Gradually introduce powdered sugar at low speed, then integrate vanilla extract and a subtle pinch of salt. Elevate mixer speed to create a light, fluffy frosting.
- Once cupcakes have completely cooled, decorate using a piping bag or spatula. Optionally, embellish with a sprinkle of chopped nuts or a dusting of ground cinnamon.
Notes
- Achieve perfectly moist cupcakes by not overmixing the batter, which can lead to tough, dense textures that nobody wants in a delightful dessert.
- Grate carrots finely to ensure even distribution and smooth texture throughout the cupcakes, preventing chunky or uneven bites.
- Swap out vegetable oil for unsweetened applesauce or mashed bananas to reduce fat content and add natural sweetness for a healthier twist.
- Make these cupcakes gluten-free by substituting all-purpose flour with a cup-for-cup gluten-free flour blend, ensuring everyone can enjoy this classic treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg