Monday, April 15, 2024

Carrot Cake Cupcake Recipe – Dessert for Two


These Carrot Cake Cupcakes with cream cheese frosting are the easiest way to have a small Easter dessert, with out all of the leftovers. These cupcakes have all of the flavors of a layered carrot cake and piles of cream cheese frosting, however in a a lot smaller bundle! This recipe makes 6 scrumptious cupcakes, however may be doubled to serve extra, for those who like.

It is carrot cake season, and my household could not be happier! We begin baking with carrots when Lent begins, and we comply with by all the best way to Easter.

I really like carrot cake virtually as a lot as my household, however I actually find it irresistible in cupcake type. For those who’re on the lookout for it in cheesecake type, don’t miss my Carrot Cake Cheesecake. It is a full-size dessert, so it is good on your giant Easter gathering.

Carrot cake cupcake, sliced in half to show cake crumb.

Truly, I’ve 5 totally different sizes of small carrot cake on this web site!

Carrot Cake Cupcake Recipe

This recipe for carrot cake cupcakes makes simply 6 cupcakes, which I really like as a result of carrot cake is one thing I’ve a tough time resisting. I believe it is as a result of I justify every chew since carrots are a vegetable? There are 2 carrots on this small batch of carrot cake cupcakes, so technically, you are consuming ⅓ of a carrot with every cupcake.

So logical, proper? I take advantage of this identical logic for my strawberry cream cheese frosting, as a result of it comprises recent fruit!

The cream cheese frosting recipe makes juuuuuuust sufficient frosting to frost all 6 cupcakes, however not a drop much less, okay? I do know that a few of you prefer to double my cupcake recipes and bake them in small 6″ cake pans, and I needed to let you understand that you will have to double the frosting recipe, too.

Carrot Cupcakes Recipe Elements

  • Flour. All-purpose flour, a complete of 10 tablespoons, which is ½ cup plus an extra two tablespoons.
  • Floor Cinnamon.
  • Floor Cloves.
  • Freshly Grated Nutmeg.
  • Floor Ginger.
  • Baking Powder.
  • Baking Soda.
  • Carrots. One-half cup of freshly grated carrot. I do not just like the pre-grated carrots from the shop, as a result of they’re too thick and do not dissolve into the cake batter like freshly grated. Use the big holes on a field grater to grate the carrots, not the small holes.
  • Shredded Coconut. I like common, sweetened shredded coconut flakes, usually situated subsequent to the chocolate chips within the grocery retailer. Whereas desiccated unsweetened coconut does exist, let’s go for the total sugar since we’re making carrot cupcakes.
  • Brown Sugar. I like to recommend gentle brown sugar, not darkish, as the additional molasses present in darkish brown sugar could make the cupcakes barely too moist.
  • Egg. We’re utilizing one complete giant egg.
  • Bitter Cream.
  • Vanilla.
  • Oil. The oil must be a impartial, flavor-less oil, like grapeseed oil, canola oil, or vegetable oil. Do not use olive oil or coconut oil, because the flavors can overpower the spices within the carrot cake cupcakes.

Learn how to make Carrot Cake Cupcakes

  1. Collect all substances for the carrot cake cupcakes, and have the cream cheese frosting substances out, resting at room temperature too. Grate the carrots simply earlier than baking so they do not dry out or flip brown across the edges. Preheat the oven to 350-degrees Fahrenheit, and line 6 cups in a muffin pan with cupcake liners.

2. Now, whisk collectively the dry substances: mix the flour, spices, baking powder, baking soda, and salt. Whisk effectively, after which add the coconut and carrots. Toss once more; coating the carrots within the dry substances helps stop them from sinking to the underside of the cupcake throughout baking.

Grated carrots tossed in dry ingredients.

3. In a separate bowl, whisk collectively the moist substances: whisk the brown sugar, egg, bitter cream, vanilla and oil collectively very effectively.

Brown sugar, egg, oil and sour cream in a clear glass bowl.

4. Lastly, mix the moist and dry substances by including the moist substances to the bowl with the carrots and different dry substances. Stir very effectively to combine collectively to make sure no flour stays unincorporated, however don’t over-mix.

Combining wet and dry ingredients for cupcakes.

5. Divide the batter evenly between the cupcake liners, and bake on the middle rack of the oven for 24-27 minutes. The cupcakes are performed when a toothpick inserted half-way into the middle comes out largely clear with just a few moist crumbs clinging to it. For those who underbake carrot cake, it sinks. Use the toothpick take a look at!

Raw carrot cake cupcakes in muffin pan.

6. Let the cupcakes cool within the pan for a couple of minutes, after which transfer to a wire rack to chill utterly earlier than beginning on the cream cheese frosting.

Orange cupcakes cooling in muffin pan.

7. Now it is time to make the frosting! Add the room temperature cream cheese, butter, powdered sugar and vanilla to a bowl.

Ingredients for cream cheese frosting in clear bowl.

8. Beat the frosting collectively till gentle and fluffy. Add an additional splash of milk or heavy cream if it appears too thick for you. Do not be afraid to beat it for a very long time, to make it tremendous fluffy.

Whipped cream cheese frosting in clear bowl on pink towel.

9. You need to use a easy butter knife to frost the cooled cupcakes with the cream cheese frosting, or you possibly can scrape it right into a piping bag with a star tip and frost the cupcakes like a bakery.

Learn how to garnish a Carrot Cake Cupcake

  1. For crunch: Toasted pecans, chopped is a beautiful method so as to add crunch to the highest.
  2. Easy however elegant: Retailer-bought glazed pecan halves look very fairly on prime, too.
  3. Fancy carrot ribbons: Use a vegetable peeler to make skinny ribbons of carrot, after which cook dinner in a easy syrup for quarter-hour to melt. Curl the carrot ribbons into rose shapes and place on prime of the cupcake.

Learn how to retailer carrot cake cupcakes:

It is best to retailer the cupcakes in an air-tight container within the fridge, however take away them for a couple of hours earlier than serving. It is also finest to frost proper earlier than serving. If the frosted cupcakes are refrigerated, it is fine–just allow them to sit out at room temperature for about 20 minutes earlier than serving. These cupcakes are made with oil, not butter, so they will not harden within the fridge, however nonetheless, maintain them tightly wrapped or in an air-tight container.

Freezing this Carrot Cupcake Recipe

If you wish to make these forward of time, it is best to freeze the cupcakes earlier than they’ve been frosted. Allow them to cool utterly from the oven, after which wrap them in plastic wrap earlier than putting them in a freezer-safe bag to freeze for as much as 3 months. Make the cream cheese frosting the day you propose to serve them. When you’ve got leftover carrot cupcakes with the frosting, sure, you possibly can technically toss them within the freezer for a later day. It might be finest to defrost them within the fridge. The frosting will soften if heated in any method.

Single carrot cake, decorated with chopped pecans, up close.

Yield: 6 cupcakes

Carrot Cupcakes Recipe with Cream Cheese Frosting

Up close image of carrot cake with cream cheese frosting and pecans.

Carrot Cake Cupcakes with Cream Cheese Frosting.

Prep Time
quarter-hour

Prepare dinner Time
24 minutes

Whole Time
39 minutes

Elements

Carrot Cake Cupcakes:

  • ½ cup + 2 tablespoons flour (10 tablespoons whole)
  • ½ teaspoon floor cinnamon
  • ¼ teaspoon floor cloves
  • ¼ teaspoon freshly floor nutmeg
  • ¼ teaspoon floor ginger
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup freshly grated carrot
  • ⅓ cup sweetened coconut flakes
  • ½ cup (packed) gentle brown sugar
  • 1 giant egg
  • 2 tablespoons bitter cream
  • ½ teaspoon vanilla extract
  • ¼ cup impartial oil (canola or grapeseed oil)

Cream Cheese Frosting:

  • ½ of an 8-ounce block of cream cheese, at room temperature
  • 3 tablespoons unsalted butter, at room temperature
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract

Directions

    1. First, preheat the oven to 350, and line a muffin pan with 6 cupcake liners. Have all substances prepared, and let the cream cheese frosting substances sit out at room temperature to melt. Ingredients for carrot cake in small bowls on white table.

    2. In a big bowl, whisk collectively the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, and salt. Whisk very effectively. Add the grated carrots and coconut, and whisk very effectively to mix. The flour coats the carrot and coconut items and helps them not sink to the underside of the cupcakes. Grated carrots tossed in dry ingredients.

    3. In a separate bowl, whisk collectively the brown sugar, egg, bitter cream, vanilla and oil. Brown sugar, egg, oil and sour cream in a clear glass bowl.

    4. Mix the moist and dry substances, and stir simply till blended. Combining wet and dry ingredients for cupcakes.

    5. Divide the combination between the cupcake liners, and bake for 24-27 minutes, or till a toothpick inserted comes out clear with solely moist crumbs clinging to it. Raw carrot cake cupcakes in muffin pan.

    6. Let the cupcakes cool utterly within the pan. Orange cupcakes cooling in muffin pan.

    7. To make the frosting: mix the cream cheese, butter, powdered sugar, and vanilla. Ingredients for cream cheese frosting in clear bowl.

    8. Beat collectively till tremendous fluffy and well-combined utilizing an electrical hand mixer. Whipped cream cheese frosting in clear bowl on pink towel.

    9. Frost the cupcakes with a knife, or place the frosting in a piping bag becoming with a tip and frost them. Six frosted carrot cake cupcakes with white frosting.

Notes

The cupcakes maintain for as much as 3 days, refrigerated. Allow them to relaxation on the counter about 20 minutes earlier than serving.

Vitamin Data:

Yield:

6

Serving Dimension:

1

Quantity Per Serving:

Energy: 366Whole Fats: 25gSaturated Fats: 10gTrans Fats: 0gUnsaturated Fats: 13gLdl cholesterol: 68mgSodium: 275mgCarbohydrates: 35gFiber: 1gSugar: 30gProtein: 3g


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