Finest Carrot Cake Cupcakes . . . spiced with cinnamon and topped with brown sugar cream cheese frosting, these cupcakes are merely good!
Basic carrot cake will get a enjoyable replace with these moist carrot cake cupcakes. In a “seize and eat†type, they’re good for serving at any kind of gathering. And nearly everybody loves an excellent carrot cake!
I don’t make carrot cake practically typically sufficient, and I forgot how a lot I find it irresistible. These cupcakes jogged my memory. They’ve a moist crumb and simply the correct quantity of heat spices. Scrumptious!
In my world, do-it-yourself cream cheese frosting is an absolute should in the case of carrot cake. Including slightly brown sugar to the tangy cream cheese frosting provides a richness and depth of taste that’s unbeatable!
I used a star tip to pipe my frosting onto the cupcakes. You may simply unfold the frosting on in case you want. Spreading takes much less frosting, so you possibly can minimize the frosting recipe in half in case you go for that technique.
Useful provides for making carrot cake cupcakes:
- Hand Mixer: I’ve used this Cuisinart mixer for over 10 years, and it’s nonetheless going robust. Adore it!
- Cupcake Liners: I like to make use of plain white cupcake liners to bake in, then place the cupcakes in enjoyable liners after they cool.
- Meals Processor: You should use a field grater to shred the carrots, however a meals processor does make the job a lot simpler. I’ve this meals processor.
- Adorning baggage and suggestions: I like to make use of a 1M star tip for my frosting. It is a nice primary cake adorning set that’s tremendous inexpensive.
HOW TO MAKE EASY CARROT CUPCAKES
- PREP – Wash, peel, and grate the contemporary carrots. Line 18 muffins with paper liners. Preheat oven to 350°. Let the cream cheese soften on the counter.
- DRY INGREDIENTS – In a medium bowl, whisk collectively the flour, soda, baking powder, cinnamon, and salt.
- WET INGREDIENTS – Beat the sugar, eggs, and oil in a separate bowl at medium pace for 1-2 minutes or till foamy. Combine within the bitter cream, vanilla, and carrots. Gently stir within the flour combination.
- BAKE – Fill the paper liners half full. Bake at 350° for 18-20 minutes.
- COOL – Let sit within the pan for a couple of minutes, then fastidiously dump out onto wire racks to chill fully.
- FROSTING – Mix cream cheese, butter, and brown sugar in a bowl and beat till easy. Let sit for 5-10 minutes or till the brown sugar dissolves fully. Beat in vanilla, salt and sufficient powdered sugar to make a thick frosting. Use a star tip and piping bag to cowl the highest of the cupcakes with frosting.
Ideas for making irresistible carrot cake cupcakes:
- Beat your moist substances nicely, however be light whenever you add the dry substances. You simply must stir them in until they’re barely mixed. Over-mixing may cause robust cupcakes.
- For greatest outcomes, don’t overfill your cupcake liners. They need to solely be half full. After baking, the cupcakes shall be flat. Don’t fear – that simply makes them simpler to frost!
- When making the frosting, go away sufficient time for the brown sugar to dissolve earlier than you add the powdered sugar. You don’t desire a grainy frosting!
VARIATIONS:
- For a tasty crunch, stir chopped pecans or chopped walnuts into the batter.
- Floor nutmeg is a tasty addition.
- You may add raisins to the batter – simply don’t inform me about it. Haha!
- Be at liberty to make use of brown butter cream cheese frosting or your favourite cream cheese frosting recipe.
Give these carrot cupcakes a strive. I’m certain that after only one chew you’ll fall in love with them!
MORE FAVORITE DESSERTS:
Carrot Cupcake recipe printed September 2018, submit up to date February 2025.
Yield: 18 cupcakes
Carrot Cake Cupcake Recipe with Brown Sugar Cream Cheese Frosting
Good carrot cake cupcakes with a wealthy brown sugar cream cheese frosting.
Prep Time
half-hour
Cook dinner Time
20 minutes
Extra Time
1 hour
Complete Time
1 hour 50 minutes
Elements
Cupcakes
- 1 1/4 cups all function flour
- 1/2 tsp + 1/8 tsp baking soda
- 1/2 tsp + 1/8 tsp baking powder
- 1 tsp floor cinnamon
- 1/4 tsp salt
- 1 cup sugar
- 2 giant eggs
- 1/2 cup vegetable oil (or canola oil)
- 1/4 cup bitter cream (gentle is okay)
- 1/2 tsp vanilla extract
- 1 1/2 cups finely grated carrots
Frosting
- 8 oz cream cheese, softened to room temperature
- 1/2 cup butter, softened
- 2/3 cup brown sugar
- 2 tsp vanilla
- sprint of salt
- 3 cups powdered sugar (roughly)
Directions
- Wash, peel, and grate carrots. Place 18 cupcake liners in muffin tins. Preheat your oven to 350 levels.
- Whisk collectively flour, soda, baking powder, cinnamon, and salt in a small bowl. Put aside.
- In a big mixing bowl, beat sugar, eggs, and oil with an electrical mixer at medium-high pace until thick and foamy, 1-2 minutes. Add the bitter cream, vanilla, and carrots and blend nicely. Add the dry substances and stir until simply blended.
- Fill paper lined cupcake pans half filled with cupcake batter. Bake at 350° for 18-20 minutes. Let cool within the muffin tin for 3-5 minutes, then place cupcakes on a wire rack to chill fully.
- For frosting, beat collectively cream cheese, butter, and brown sugar until easy. Let sit for 5-10 minutes until brown sugar dissolves fully. Add vanilla, salt, and sufficient powdered sugar to make a frosting thick sufficient to pipe.
- Switch frosting right into a piping bag. Use a big star tip to frost cooled cupcakes.
Notes
-This makes sufficient frosting to generously pipe frosting on the cupcakes. If you’ll be spreading it on, you possibly can minimize the recipe in half.
-You may retailer the cupcakes at room temperature in an hermetic container for a pair days, however if you wish to retailer them longer, pop them within the fridge for as much as 5 days. I like to recommend letting them come to room temp earlier than serving.
Vitamin Info:
Yield:
18
Serving Dimension:
1
Quantity Per Serving:
Energy: 335Complete Fats: 17gSaturated Fats: 7gTrans Fats: 0gUnsaturated Fats: 9gLdl cholesterol: 49mgSodium: 150mgCarbohydrates: 45gFiber: 1gSugar: 37gProtein: 3g
If you happen to love carrot cake, this handheld model goes to change into a brand new favourite! Carrot cake cupcakes are simpler to serve, and enjoyable to eat.