Carrot Cake Cupcakes
Carrot cake cupcakes are moist, spiced treats that are made with freshly grated carrots and spiced with warm spices like cinnamon and nutmeg and sweetened with brown sugar. They are topped with tangy, cream cheese frosting. Altogether, these cupcakes are a classic dessert and are perfect for special occasions or for just a delicious snack for yourself!
In this blog post, you will learn how to make carrot cake cupcakes.
How to Make Carrot Cake Cupcakes
In a medium bowl, whisk the dry ingredients together: all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, whisk the vegetable oil and brown and white sugar together. Beat the vanilla and eggs into the wet ingredients.
Slowly begin to pour the dry ingredients into the wet ingredients, mixing together with a silicone spatula.
Peel and grate your carrots then pour into the cake batter and fold in.
Line your muffin tray with cupcake liners and fill 3/4 full to prevent leaking during baking.
Remove from the oven and let cool completely before icing with the cream cheese icing to prevent it from melting.
Serve and enjoy!
How to Make Cream Cheese Icing
Let your cream cheese soften at room temperature before using. Once the cream cheese is softened, beat the cream cheese for about a minute until it is smooth.
Add the icing sugar a little bit at a time beating as you go until the icing is smooth.
Add the vanilla extract and heavy cream and beat for about 3 minutes until smooth peaks have formed, and you have a thick cream cheese icing.
Keep in the fridge until the cupcakes have completely cooled and are ready to ice. Use an icing bag to ice the cupcakes. If none are available, my little trick is to put all of the icing into a sandwich bag and cut the corner off of the sandwich bag so that you have a makeshift icing bag.
Ice the cupcakes and serve!
Storage
If your carrot cake cupcakes are not frosted, they can be stored at room temperature for 1 to 2 days. If they are frosted, they need to be stored in the refrigerator.
You can store them in the refrigerator for 4 to 5 days in an airtight container.
They can be stored in the freezer, unfrosted for up to 3 months. To thaw, remove them from the freezer and let thaw at room temperature, then frost them with cream cheese icing.
Ingredients
All-Purpose/Plain Flour: all-purpose flour provides the main structure for the cupcakes.
Baking Powder: baking powder is the leavening agent that helps them to rise.
Salt: salt enhances flavour.
Cinnamon, Ginger, and Nutmeg: these three spices add a warm, spiced flavour that is characteristic of carrot cake.
Vegetable Oil: vegetable oil keeps the cupcakes moist and smooth.
Granulated Sugar: granulated sugar sweetens the cake.
Brown Sugar: brown sugar adds a subtle molasses note and provides extra moisture.
Vanilla Extract: vanilla extract enhances the flavour profile by adding warmth and sweetness.
Eggs: eggs are whisked into the batter and bind the ingredients together. Because of this, they contribute to the structure and richness of the cupcakes.
Grated Carrot: grated carrot is the star ingredient and adds natural sweetness, moisture, and a signature texture.
Cream Cheese: cream cheese is used as the base of the frosting. It delivers a tangy richness and creaminess.
Icing Sugar: icing sugar sweetens the cream cheese frosting and ensures a smooth and spreadable consistency.
Heavy/Double Cream: heavy cream adds richness to the frosting and once beaten in to the frosting adds a light and fluffy texture.
Tips
- Remove the cream cheese from the fridge before you need it to let it soften.
- Make sure to use heavy/double cream instead of regular cream. If you use regular cream, the icing will not be as thick and will be more likely to leak off the tops of the cupcakes.
Carrot Cake Cupcakes Recipe
Ingredients
Carrot Cake Cupcakes
- 1 c. all-purpose/plain flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/2 c. vegetable oil
- 1/4 c. sugar granulated
- 2/3 c. brown sugar
- 1 tsp. vanilla extract
- 2 eggs
- 1 1/2 c. grated carrot
Cream Cheese Icing
- 6 oz. cream cheese softened
- 3/4 c. icing sugar
- 1/2 tsp. vanilla extract
- 1/2 c. heavy/double cream
Instructions
Carrot Cake Cupcakes
- Preheat the oven to 350℉/175℃/Gas Mark 4.
- In a medium bowl, whisk the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg together and then set aside.
- In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, vanilla, and 2 eggs together. Start to pour the dry ingredients into the wet ingredients whisking together slowly until the dry and wet ingredients are mixed together.
- Grate the carrots and add to the cake batter. Mix together with a silicone spatula.
- Pour the carrot cake batter into cupcake liners in a muffin tin. Fill 3/4 of the way full to prevent spillage while baking.
- Bake in the oven for 18-21 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool completely before icing the cupcakes.
- Ice the cupcakes with cream cheese icing and serve.
Cream Cheese Icing
- Place the softened cream cheese into a large bowl and beat for 1 minute with a hand mixer until smooth. Add the icing sugar and continue to beat until all the icing sugar is fully incorporated into the cream cheese and smooth.
- Pour in the vanilla extract and heavy cream and beat for about 3 minutes until the icing begins to form peaks and is thick.
- Keep in the fridge until the cupcakes are fully cooled and ready to be iced.
Notes
Author: Sarah Young