Description
Moist carrot cake cupcakes with cream cheese frosting. Easy 12-cupcake recipe with step-by-step baking instructions.
Ingredients
Scale
- 1 1/4 cups + 2 tablespoons (174 grams) all-purpose flour, good quality, fresh
- 11/2 teaspoon baking soda
- 1/41/2 teaspoon fine sea salt
- 1 1/21/2 teaspoons ground cinnamon, high-quality
- 1/41/2 teaspoon ground nutmeg
- 1/41/2 teaspoon ground ginger
- 1/4 cup plus 2 tablespoons (42 grams) chopped walnuts, divided
- 1/4 cup (47 grams) neutral oil
- 1 cup (200 grams) light brown sugar
- 2 large eggs
- 1/2 cup (125 grams) unsweetened applesauce
- 11/2 teaspoon vanilla extract
- 1 1/2 cups (148 grams) finely shredded carrots, freshly grated
- 3/4 stick (85 grams) unsalted butter, at room temperature
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 6 ounces (170 grams) full-fat cream cheese, at room temperature
- 1 1/21/2 teaspoons vanilla paste/extract
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350 degrees F (175 degrees C). This temperature will help your carrot cake cupcakes rise nicely and develop that lovely golden color.
- Step 2: Mix Dry Ingredients: In a bowl, whisk together your flour, baking soda, salt, and spices. This step distributes the leavening agent evenly, ensuring fluffy cupcakes without any lumps.
- Step 3: Combine Wet Ingredients: In a separate bowl, mix your eggs, oil, brown sugar, applesauce, and vanilla. Whipping these together creates a smooth batter that helps the cupcakes stay moist.
- Step 4: Fold in Carrots and Nuts: Gently fold in the shredded carrots and walnuts into the wet mixture. Be careful not to overmix, as this can result in denser cupcakes rather than the light texture you want.
- Step 5: Distribute Batter into Cups: Spoon the batter into lined cupcake pans, filling them about two-thirds full. This ensures enough space for the cupcakes to rise without overflowing.
- Step 6: Bake for Perfect Texture: Bake for 18-20 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. This timing is crucial for achieving that moist interior.
- Step 7: Cool Before Frosting: Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack. This prevents sogginess and lets your cupcakes set properly.
- Step 8: Make the Cream Cheese Frosting: Beat together the cream cheese and butter until fluffy, then gradually add in powdered sugar and vanilla until smooth. A well-mixed frosting will spread easily and stay put on top of the cupcakes.
- Step 9: Frosting Technique: Spread the frosting on cooled cupcakes until the tops are smooth and even. This adds a delightful touch and allows for creative decoration, if you wish!
Notes
- Storage method: Airtight container, room temperature for up to 3 days.
- Refrigerate if storing longer than 3 days.
- If your cupcakes sink in the middle, bake them for an additional 2-3 minutes to ensure they are fully set before removing from the oven.
- When frosting turns out too runny, refrigerate for 10 minutes, then rewhip to thicken it back to a creamy consistency.
- If the batter seems too thick, add 1 tablespoon of neutral oil to improve moisture and achieve a better texture for your cupcake mix.
- For uneven frosting, use a spatula to spread or smooth it out evenly on top of each cooled cupcake for a professional finish.
- If your grated carrots aren’t moist enough, add 1 tablespoon of applesauce to boost moisture content and enhance the flavor of your cupcakes.
- Reheating: Oven, 350 degrees F, for 5-10 minutes until warm.
- Serving Suggestions: Top with additional chopped walnuts or a sprinkle of cinnamon. Pair with coffee or tea for a delightful treat.
- Recipe Variations: For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend using the same measurement. To make it vegan, replace eggs with 1/2 cup of unsweetened applesauce and use a vegan cream cheese for frosting.
- Ingredient Notes: Select fresh, whole carrots for the best flavor. Grate them yourself for a sweeter, more vibrant flavor. Pre-packaged shredded carrots can be drier. Choose good quality all-purpose flour. Make sure it is fresh; old flour can affect the cupcakes’ rise and texture. A high-quality vanilla extract enhances the flavor of both the cupcakes and the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 calories
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg