Carrot Cake Cupcakes Recipe
If you’re looking to bake something delightful and irresistible, these carrot cake cupcakes are your answer! Bursting with flavors and adorned with creamy frosting, this recipe will become your go-to treat, perfect for any occasion or just a cozy weekend baking session.
Growing up, every Sunday was a baking adventure in my grandmother’s kitchen. She had an uncanny ability to turn simple ingredients into magical dishes. One of my favorite memories is helping her grate carrots and sneaking bites of batter when she wasn’t looking. These cupcakes transport me back to those cherished moments, infused with love and nostalgia, and I’ve continued the tradition by sharing them with my own kids.
Why You’ll Love This Recipe
This recipe is a twist on the classic carrot cake, offering delightful single servings that are perfect for sharing. Not only are these cupcakes utterly delicious, but they’re also incredibly moist, thanks to the fresh carrots. You’ll love how the spices enhance the natural sweetness, creating a perfect balance of flavors. The creamy frosting adds a luxurious finish that will have everyone reaching for seconds.
Ingredients Notes
To ensure the best quality, opt for fresh, organic carrots. Their natural sweetness and moisture elevate these cupcakes to another level. If you’re out of some spices, ground ginger or nutmeg can be swapped for the standard cinnamon and cloves. To add a unique twist, consider adding crushed pineapple for a tropical hint. Don’t forget the walnuts or pecans for a bit of crunch!
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This ensures your cupcakes do not stick and makes for easy cleanup.
Step 2
In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. This helps in evenly distributing all your dry ingredients.
Step 3
In a separate bowl, mix together granulated sugar, brown sugar, eggs, and oil until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 4
Fold in the grated carrots and optional nuts. Be gentle to keep the batter light and airy, which results in fluffier cupcakes.
Step 5
Fill each cupcake liner two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely before frosting.
Storage Options
Store these carrot cake cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate them, covered tightly, which extends their freshness to about a week. If you want to freeze them, make sure to cool them completely before wrapping them individually. Thaw in the refrigerator before serving, and reapply any frosting for a fresh look.
Variations & Substitutions
For a healthier version, substitute half the all-purpose flour with whole wheat flour. Omit the nuts for a nut-free option, or swap them with sunflower seeds. Cream cheese frosting is the classic choice, but a light coconut frosting can bring a refreshing twist. Vegan? Use flax eggs and coconut oil to transform these into a plant-based delight.
Frequently Asked Questions
Can I make these cupcakes ahead of time? Absolutely! You can bake these cupcakes up to two days in advance. Simply store them without frosting at room temperature in a sealed container. Frost them before serving for the freshest taste and presentation.
What type of frosting pairs best with these cupcakes? Cream cheese frosting is the traditional favorite, providing a tangy contrast to the sweet, spiced cake. For an alternative, a simple vanilla buttercream or even a dollop of whipped cream can also be delightful.
How do I know when the cupcakes are done baking? The best way is the toothpick test. Insert a toothpick into the center of a cupcake; if it comes out clean or with just a few crumbs, they are perfectly baked. Avoid overbaking to keep them moist and tender.
Remember it later
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Carrot Cake Cupcakes Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1.5 cups grated carrots about 3 medium carrots
- 2 large eggs at room temperature
- 0.5 cup vegetable oil
- 0.5 cup crushed pineapple drained
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, and salt.
- Add the grated carrots, eggs, oil, pineapple, and vanilla to the dry ingredients and mix until well combined.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
