These Carrot Cake Cupcakes are moist, completely spiced, and with simply sufficient sweetness to stability out the tangy, fluffy cream cheese frosting. They are all the pieces you need in carrot cake in a perfectly-portioned cupcake.
Why We Love These Carrot Cake Cupcakes
I really like carrot cake. Moist, calmly spiced, and piled excessive with tangy cream cheese frosting. And since I get some veggies within the combine, I can fortunately dig into that second (or third..) serving to. But I’ve additionally had my fair proportion of underwhelming carrot cake. Dry, flavorless, oily, or (gulp) filled with raisins.
Enter these Carrot Cake Cupcakes. After a little bit of testing and remodeling, we ended up with a cupcake that was moist however not dense and greasy, with loads of scrumptious spice taste, and completely gentle and fluffy. And the not-overly-sweet cupcake is completely balanced by the tangy, tremendous creamy cream cheese frosting. I disregarded the nuts and raisins as a result of I’m a purist like that. But you do you. I promise that both manner, these cupcakes shall be among the finest carrot cake experiences of your life.
Ingredients for Carrot Cake Cupcakes
Cupcakes:
- Carrots
- Flour
- Sugar
- Brown Sugar
- Eggs
- Milk
- Vegetable Oil
- Vanilla Extract
- Cinnamon
- Nutmeg
- Ginger
- Baking Powder
- Baking Soda
- Salt
Cream Cheese Frosting:
- Cream Cheese
- Butter
- Powdered Sugar
- Vanilla Extract
- Pecans
How To Make Carrot Cake Cupcakes
- Combine the dry substances in a big bowl.
- Whisk collectively the eggs, oil, and vanilla extract in a separate bowl.
- Add the grated carrots and stir to mix.
- Add the flour combination to the moist combination and stir simply till mixed.
- Pour the batter right into a greased or paper lined muffin tin.
- Bake at 350 levels for 25-Half-hour or till calmly browned and cooked via. Allow to chill fully earlier than frosting.
- Beat softened cream cheese and butter in a medium bowl till creamy. Add the powdered sugar and vanilla. Beat till gentle and fluffy.
- Top with pecans if desired. Enjoy!
Tips & Suggestions
Can I take advantage of this recipe to make carrot cake?
Yep! Pour the batter right into a greased 9×13 baking pan. Bake for 40-45 minutes or till calmly browned and a toothpick inserted into the middle comes out clear. You can even bake the batter in 2 spherical baking pans for a layered cake.
Why are my carrot cake cupcakes dry?
This is a moist and fairly forgiving recipe! If your cupcakes are popping out dry, be sure to aren’t overbaking your cupcakes. Pull them out of the oven as quickly as they’re set.
How do you make glazed pecans?
We topped our cupcakes with maple glazed pecans- they’re scrumptious, straightforward, and make such a fairly presentation!
To make glazed pecans, add 1 cup of pecans to a non-stick skillet over medium low warmth. Toast the pecans for 2-3 minutes or till calmly toasted. Add two tablespoons maple syrup and a pinch of salt and blend effectively to coat. Transfer the pecans to a sheet of parchment paper and separate to keep away from sticking. Allow to chill fully.
More Delicious Cake Recipes:
Carrot Cake Cupcakes
These Carrot Cake Cupcakes are moist, completely spiced, and with simply sufficient sweetness to stability out the tangy, fluffy cream cheese frosting. They are all the pieces you need in carrot cake in a perfectly-portioned cupcake.
Servings: 24 cupcakes
Calories: 260kcal
Cream Cheese Frosting
- 4 ounces cream cheese
- 1/4 cup butter
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans elective
Cupcakes
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Preheat oven to 350 levels. Place cupcake liners in a muffin tin, or butter every tin and mud with flour, shaking off the additional.
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In a big bowl, mix flours, sugar, baking soda, salt and cinnamon.
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In a separate bowl, mix the oil, eggs, and vanilla. Whisk till effectively mixed. Stir in carrots till all the pieces is integrated collectively effectively.
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Fold the moist substances into the dry substances and blend effectively. Scoop into muffin tin, with muffin liners or by spraying a muffin tin. Fill about 2/3 of the way in which full.
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Bake for 25-Half-hour. The cupcakes are finished when the tops bounce again when calmly touched, or a toothpick comes out clear from the middle.
Cream Cheese Frosting
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Cream collectively softened cream cheese and butter. Add powdered sugar and beat till easy. Add vanilla and beat once more. Stir in chopped pecans if utilizing.
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Once the cupcakes are cooled, unfold each with frosting. Enjoy!
Calories: 260kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 233mg | Potassium: 114mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2843IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and robust promoter of wholesome habits. Here you will see a number of scrumptious recipes filled with fruits and veggies, ideas for getting your children to eat higher and turn out to be intuitive eaters and many assets for feeding your loved ones.