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Simply Carrot Cake Cupcakes Recipe

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These Simply Carrot Cake Cupcakes are a delightful mini version of a classic carrot cake, featuring moist, flavorful cupcakes made with shredded carrots and warm spices. Topped with a creamy homemade cream cheese frosting and optional white chocolate carrot decorations, they are perfect for any occasion. The recipe is easy to follow and makes a batch of 12 cupcakes, with an option for mini cupcakes as well.

Ingredients

Cupcakes

  • 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) unsweetened applesauce, sour cream, or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (200g) peeled, shredded, and coarsely chopped carrots (about 3 large carrots)
  • Optional add-ins: 3/4 cup chopped walnuts or pecans; raisins

Cream Cheese Frosting

  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • Optional garnish: white chocolate carrot topper and/or finely chopped walnuts or pecans

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and clean-up.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg. Set this mixture aside for later use.
  3. Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, brown sugar, and eggs until smooth. Then add the unsweetened applesauce (or sour cream or yogurt), vanilla extract, and shredded carrots, mixing well to incorporate all ingredients evenly.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Fold or whisk gently until the batter is completely combined. The batter should be slightly thick. If desired, fold in optional chopped nuts or raisins at this stage.
  5. Fill Cupcake Liners and Bake: Spoon or pour the batter into the cupcake liners, filling each about 3/4 full to prevent overflow while baking. Bake in the preheated oven for 21 to 23 minutes, or until a toothpick inserted into the center comes out clean. For mini cupcakes (about 30), bake at the same temperature for 12 to 13 minutes.
  6. Cool Cupcakes: Remove cupcakes from the oven and let them cool completely in the pan before removing and frosting. Cooling fully is essential for the frosting to set nicely.
  7. Prepare Cream Cheese Frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter together on high speed until smooth and creamy. Gradually add the confectioners’ sugar, vanilla extract, and salt. Start mixing on low speed for 30 seconds to avoid sugar clouds, then increase to high speed and beat for 2 minutes until fluffy.
  8. Chill Frosting: Cover and refrigerate the frosting while the cupcakes finish cooling. This helps the frosting hold its shape better, especially if you plan to pipe it onto the cupcakes.
  9. Frost and Decorate: Once the cupcakes are completely cooled, frost them using a piping bag or a spatula. Top with optional garnishes like white chocolate carrot toppers or chopped nuts for a beautiful finish.
  10. Store: Store leftover cupcakes in the refrigerator for up to 5 days, ideally in a cupcake carrier to maintain decoration and freshness during transport.

Notes

  • The white chocolate carrot topper is optional but adds a charming decorative touch.
  • You can substitute the applesauce with sour cream or plain yogurt depending on your preferred moisture and tanginess level.
  • For mini cupcakes, adjust the baking time to 12–13 minutes while keeping the same oven temperature.
  • Chilling the cream cheese frosting before use makes it easier to pipe and helps it hold its shape.
  • Store cupcakes in an airtight container or carrier to keep them fresh and protect frosting decorations.

Find it online: https://recipesbyliza.com/simply-carrot-cake-cupcakes-recipe/