These carrot cake cupcakes are moist, perfectly spiced, and just sweet enough to balance out the tangy, fluffy cream cheese frosting. It has everything you want in a carrot cake and is the perfect portion cupcake.
Why I Love Carrot Cake Cupcakes
i love carrot cake. It’s moist, lightly spiced, and piled high with a tangy cream cheese frosting. And with veggies in the mix, I’m happy to dig in for that second (or third..) help. Dry, flavorless, oily or packed with (jerky) raisins.
Enter these carrot cake cupcakes. The not-too-sweet cupcakes are perfectly balanced with a tangy cream cheese frosting. I’m such a purist, so I left out the nuts and raisins. Either way, we promise these cupcakes will be one of the best carrot cake experiences of your life.
carrot cake cupcake ingredients
cupcake:
- carrot
- flour
- sugar
- brown sugar
- egg
- milk
- Vegetable oil
- vanilla extract
- cinnamon
- nutmeg
- Ginger
- baking powder
- baking soda
- salt
Cream cheese frosting:
- Cream cheese
- butter
- icing sugar
- vanilla extract
- pecan
How to make carrot cake cupcakes
- mix dry ingredients in a large bowl.
- whisk together In another bowl, beat eggs, oil and vanilla extract.
- add grated carrots Mix.
- add flour mixture Add to wet mixture and stir until combined.
- pour butter on oiled or lined paper muffin tin.
- bake Bake at 350 degrees for 25-30 minutes or until lightly browned. Cool completely before frosting.
- Knead the softened cream cheese and butter medium bowl until creamy. Add powdered sugar and vanilla. Whisk until light and fluffy.
- pecan top as needed. fun!
Tips and Suggestions
Can I make carrot cake with this recipe?
yes! Pour into his buttered 9×13 baking sheet. Bake for 40 to 45 minutes or until lightly browned, stick a toothpick in center until nicely browned. You can also bake the dough in two round baking pans for a layered cake.
Why are my carrot cake cupcakes dry?
It’s a moist and pretty loose recipe! Be careful not to overbake the cupcakes if they become dry. Remove from the oven immediately after setting.
How do you make glazed pecans?
Cupcake topped with maple glaze pecan nuts. It’s delicious, easy, and makes for a really nice presentation.
To make glazed pecans, add 1 cup pecans to a nonstick skillet over medium-low heat. Toast pecans for 2 to 3 minutes or until lightly toasted. Add 2 tablespoons maple syrup and a pinch of salt. and mix well to coat. Transfer the pecans to parchment paper and separate them so they don’t stick together. Cool completely.
More delicious cake recipes:
carrot cupcake
These carrot cake cupcakes are moist, perfectly spiced, and sweet enough to balance out the tangy, fluffy cream cheese frosting. It has everything you want in a carrot cake and is the perfect portion cupcake.
Serving: twenty four cupcake
calorie: 260kcal
cream cheese frosting
- Four ounce Cream cheese
- 1/4 cup butter
- 1 1/2 cup icing sugar
- 1/2 tea spoon vanilla extract
- 1/2 cup chopped pecans option
cupcake
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Preheat oven to 350 degrees. Place the cupcake liners in muffin molds or butter each mold and dust with flour, shaking off excess flour.
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Mix flour, sugar, baking soda, salt and cinnamon in a large bowl.
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Mix oil, eggs and vanilla in another bowl. Whisk until well mixed. Stir in carrots until everything is well mixed.
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Add wet ingredients to dry ingredients and mix well. Use muffin liners or spray muffin tins and scoop into muffin tins. Fill up to about 2/3 of the whole.
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Bake for 25-30 minutes. The cupcake is ready when the top springs back when touched lightly, or when a toothpick comes out cleanly from the center.
cream cheese frosting
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Cream the softened cream cheese and butter together. Add powdered sugar and whisk until smooth. Add vanilla and beat again. Stir in chopped pecans, if using.
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Once the cupcakes have cooled, spread frosting on each. fun!
calorie: 260kcal | | carbohydrates: 28g | | protein: 3g | | obesity: 16g | | saturated fat: 3g | | Polyunsaturated fat: Fourg | | Monounsaturated fat: 8g | | Trans fat: 0.1g | | cholesterol: 41mg | | sodium: 233mg | | potassium: 114mg | | fiber: 2g | | sugar: 17g | | Vitamin A: 2843IU | | Vitamin C: 1mg | | calcium: 45mg | | iron: 1mg
www.superhealthykids.com
Natalie Monson
I am a registered dietitian, mother of four, a food lover and a strong promoter of healthy habits. Here you’ll find delicious, fruit- and veg-rich recipes, tips to help your kids eat better and more intuitively, and tons of resources to feed your family.
Learn more about Natalie
