Carrot Cake Cupcakes
They’re the perfect balance of moist, spiced cake and that sweet, tangy frosting. The carrots in the cake give it such a lovely texture, and with the cream cheese icing on top, it's like the best of both worlds. It’s like a cozy dessert hug in every bite!
Equipment
- 1 electric mixer
- 12 cupcake liners
- 1 cupcake baking pan
- 1 piping bag
- 1 piping tip
Ingredients
For the cupcakes
- 1/2 cup sugar (100g)
- 1/2 cup light brown sugar (67g)
- 2 eggs room temperature
- 3/4 cup vegetable oil (80 mL)
- 1 teaspoon vanilla
- 1 1/4 cup all-purpose flour (150g)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups carrots (226g) shredded
- 1/2 cup roasted pecans or walnuts (60g)
For the Frosting
- 1 8oz package cream cheese room temperature
- ½ cup unsalted butter (113g) room temperature
- 1 teaspoon vanilla
- 1¾ pound confectionery sugar (800g)
- 1 pinch salt
Instructions
For the Cupcakes
- Preheat the oven to 350℉ / 176℃, add cupcake liners to cupcake pan. Grate the carrots (use fresh, not bagged shredded carrots).
- In a large bowl whisk together all the dry ingredients.
- In your mixer bowl combine sugar, oil, eggs and vanilla.
- Add the dry ingredients to the wet ingredients and mix together until combined.
- Add in the carrots and nuts.
- Bake at 350℉ for approximately 17 minutes or until spongy in the center. Remove from the oven and allow to cool.
For the Cream Cheese Frosting
- Using the paddle attachment cream the butter and cream together until smooth. Next mix in the vanilla, pinch of salt and confectionery sugar and blend everything until well combined and creamy.
To Decorate
- Using a piping bag and a tip (star) of your choice pipe unto the top of the cupcake. You can also add nuts and a dusting of cinnamon.
Video
Notes
You could add extra items to items to the batter such as coconut shreds or raisins.