What are some good things to talk about today?What are carrot cupcakes. Forget everything you thought you knew! What are some of the best excuses for dessert? These are moist, tender, perfectly spiced little clouds of happiness topped with the tangiest, dark chocolate. What is the best cream cheese frosting? If carrot cake and cupcake had a baby, this would be it – but even better because, well, they are. What makes cupcakes so fun? I swear, the first time I made these, my husband ate three in a row without even breathing. What is a serious endorsement in my book?
What are carrot cupcakes?
So, what exactly *are* these magical Carrot cupcakes areWhat are individual cakes made with carrots, flour, sugar, spices, and a touch of salt? How do I keep my hands moist? Think of it as a portable, perfectly portioned slice of carrot cake, but with better flavor. What is the frosting- The spices – cinnamon, nutmeg, and a pinch of ginger – give it that warm, cozy, “fall” feeling, even if you’re not in the fall mood. Is it the middle of summer? What is a carrot cake? What’s not to love about cupcakes?
Why do I love this recipe?
What are some good reasons to love these movies?carrot cupcakesFirst, and most importantly, the flavor is out of this world. The combination of sweet carrots, warm spices, and tangy cream cheese frosting is a match made in heaven. What I love about this recipe is how moist the cupcakes are. Why do they stay that way for days? A little bit of oil and some finely grated carrots. Is this recipe easy to make? Don’t let the “baking” aspect scare you off! I’ve made these with my niece and nephew, and they have a blast grating the carrots and helping with the sauce. Let’s talk about cost. What are some of the basic ingredients for cooking? What are the spices in your pantry? You probably have most of it already! If you love spiced desserts like pumpkin bread or gingerbread, you’ll fall in love with them. What are the best head-over-What are carrot cupcakes. They’re like warm hug in cupcake form. What are the best things to buy at the grocery store? I’ve tried them all. Trust me.
How do I make carrot cupcakes?
Quick Overview
What are some of the best ways toWhat are carrot cupcakesIs it easier than you think? What is the recipe for whisking together dry ingredients, wet ingredients and fold in.? Is it safe to eat carrots in the oven? What is the magic of cream cheese frosting? Is it a simple, straightforward process that yields seriously impressive results? Don’t be intimidated – you got this!
Ingredients
What is the recipe for Carrot Cupcakes?
- 1 1/2 cups all-purpose flour: I prefer unbleached for a slightly nuttier flavor.
- What is the best way to store baking powder for cupcakes?
- 1/2 teaspoon baking soda: This helps with browning and adds a subtle tang.
- 1 teaspoon ground cinnamon: Adds warmth and that classic carrot cake flavor.
- What is the best way to use ground nutmeg in a spiced dessert?
- 1/4 teaspoon ground ginger: A little goes a long way!
- 1/4 teaspoon salt: Enhances all the other flavors.
- 3/4 cup granulated sugar: For sweetness and moisture.
- 1/2 cup packed brown sugar: Adds a caramel-like flavor and keeps the cupcakes extra moist.
- 1/2 cup vegetable oil: Use a neutral oil like canola or sunflower.
- If you have 2 large eggs, bring them to room temperature for better emulsification.
- Is 1 teaspoon vanilla extract the best?
- 1 cup finely grated carrots: Grate them so that they bake evenly.
What is the recipe for Cream Cheese Frosting?
- 8 ounces cream cheese, softened: Full-fat cream is key for a rich, tangy frosting.
- 1/2 cup (1 stick) unsalted butter, softened: Make sure it’s truly soften, but not melted.
- 3-4 cups powdered sugar: Start with 3 cups and add more until you reach your desired consistency.
- Why does vanilla make everything better?
- Pinch of salt: Balances the sweetness.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. I always spray my cupcake liners with cooking spray just to make sure they don’t burn. Is it worth the extra step?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside. Make sure everything is well combined! How do you distribute spices in a batter?
Step 3: Mix Wet Ingredients
In a large bowl, beat together the granulated sugar, brown sugar and vegetable oil until well combined. Make sure to drain. Add the eggs one at a time, beating well after each addition. Stir in the salt. The mixture should be light and creamy.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you avoid overmixing cupcakes? What should I do if I have a lumpy batter?
Step 5: Fold in Carrots
Gently fold in the grated carrots until they are evenly distributed throughout the batter. Don’t overmix at this stage either! We want to keep the cupcakes nice and tender.
Step 6: Fill Cupcake Liners
Fill each cupcake liner about 2/3 full with batter. I like to use an ice cream scoop for even filling. This also helps to ensure that all the cupcakes are the same size.
Step 7: Bake
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This is important! If you try to frost them while they’re still warm, the frosting will melt.
Step 8: Make the Frosting
While the cupcakes are cooling, make the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until smooth and fluffy. Stir in the vanilla extract and salt. If the frosting is too thick, add a tablespoon or two of milk. If it’s too thin, add more powdered sugar. The frosting should be thick enough to hold its shape, but still spreadable.
Step 9: Frost & Enjoy
Once the cupcakes are completely cool, frost them with the cream cheese frosting. You can use a piping bag for a fancy look, or simply spread the frosting on with a knife. Garnish with chopped walnuts or pecans, if desired. Enjoy!
What to Serve It With
These carrot cupcakes are perfect on their own, but they also pair well with a variety of other treats and beverages.
For Breakfast: Enjoy a cupcake with a cup of hot coffee or a glass of milk. It’s a surprisingly satisfying way to start the day!
For Brunch: Serve the cupcakes as part of a brunch spread, alongside other pastries, fruit, and yogurt. They’re especially delicious with a mimosa or a bellini.
As Dessert: These cupcakes are the perfect ending to any meal. Pair them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra-special treat.
For Cozy Snacks: Curl up on the couch with a cupcake and a cup of tea or hot chocolate. It’s the ultimate comfort food!
Top Tips for Perfecting Your Carrot Cupcakes
Want to take your carrot cupcakes to the next level? Here are some of my top tips:
Carrot Prep: Make sure to grate the carrots finely! Large chunks of carrot can make the cupcakes uneven and dense. I like to use a microplane grater for the finest possible texture. Also, don’t squeeze out the moisture from the carrots! We want that moisture to keep the cupcakes nice and tender.
Mixing Advice: Be careful not to overmix the batter! Overmixing can develop the gluten in the flour, resulting in tough cupcakes. Mix until just combined, then fold in the carrots.
Ingredient Swaps: Feel free to experiment with different spices! I sometimes add a pinch of cardamom or allspice for a unique flavor. You can also substitute the vegetable oil with melted coconut oil for a slightly coconutty taste. I tested this with almond milk and it actually made it even creamier!
Baking Tips: Keep an eye on the cupcakes while they’re baking! Every oven is different, so the baking time may vary. Start checking for doneness around 18 minutes. Also, rotate the muffin tin halfway through baking to ensure even browning.
Frosting Variations: Get creative with the frosting! You can add a tablespoon of lemon juice for a brighter flavor, or a pinch of cinnamon for a warmer spice. You can also tint the frosting with food coloring for a festive look.
Walnuts or Pecans: Try adding chopped walnuts or pecans for some crunch. I always toast them first to bring out their flavor.
Storing and Reheating Tips
To keep your carrot cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days. They’re best enjoyed within the first day, as the frosting can start to dry out.
Refrigerator Storage: For longer storage, keep the cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
Freezer Instructions: To freeze the cupcakes, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to freeze the cupcakes, it’s best to freeze them unfrosted. Frost them after they’ve thawed for the best results.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite carrot cupcakes recipe! I truly believe that these are the best carrot cupcakes you’ll ever taste. They’re moist, flavorful, and topped with the most decadent cream cheese frosting. What’s not to love? If you enjoyed this recipe, be sure to check out my other cupcake recipes for more delicious ideas. And, even better, they’re perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake.
I can’t wait to hear how yours turn out! Please feel free to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them too. Happy baking!
carrot cupcakes
Ingredients
Cupcakes
- 1.75 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.75 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the grated carrots.
- Fill each muffin liner about 2/3 full. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
- Frost the cooled cupcakes with the cream cheese frosting.
