If you love classic carrot cake, you’ll adore these Carrot Cake Cupcakes! They’re moist, perfectly spiced, and topped with a luscious cream cheese frosting. Ideal for birthdays, holidays, or just because, these cupcakes will become a family favorite!
Carrot Cake Cupcakes :
Cupcakes bring all the flavors of a traditional carrot cake in a bite-sized form. Made with fresh carrots, warm spices, and a creamy frosting, these cupcakes are a delicious and easy-to-make treat that everyone will love.
History of the Recipe :
Cake has origins dating back to medieval Europe when sweeteners were scarce, and carrots were used as a natural sweetener in desserts. The modern version of cake became popular in the U.S. in the 20th century, evolving into cupcakes as a convenient, individually portioned treat. Today, Cupcakes are a beloved dessert, often topped with cream cheese frosting for a perfect balance of sweetness and tang.
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Carrot Cake Cupcakes
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cups vegetable oil
- 1/2 cups granulated sugar
- 1/2 cups brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups shredded carrots
- 1/2 cups crushed pineapple (optional, for moisture)
- 1/2 cups chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Stir in the shredded carrots, crushed pineapple (if using), and nuts.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Once cupcakes are completely cool, frost them using a piping bag or a spatula.
- Garnish with additional chopped nuts or shredded carrots if desired.
Notes
- Make sure the cupcakes are fully cooled before frosting to prevent melting.
- Store in an airtight container in the fridge for up to 4 days.
- You can freeze unfrosted cupcakes for up to 2 months.
Tips for Carrot Cake Cupcakes :
- Use freshly grated carrots for the best texture and moisture.
- Add raisins or shredded coconut for extra flavor.
- For a lighter frosting, reduce the powdered sugar slightly.
FAQs for Carrot Cake Cupcakes :
Q: Can I make these cupcakes ahead of time?
A: Yes! You can bake the cupcakes a day in advance and frost them before serving.
Q: Can I make this recipe into a cake?
A: Absolutely! Pour the batter into an 8-inch round cake pan and bake for 30-35 minutes.
Q: How do I store leftover cupcakes?
A: Keep them in the fridge in an airtight container for up to 4 days.
Q: Can I make these cupcakes without nuts?
A: Yes! Simply omit the nuts for a nut-free version.
Conclusion :
Cupcakes are a delightful twist on the classic carrot cake, offering the same moist texture and delicious flavor in a convenient handheld form. Whether for a party, holiday, or just a sweet craving, these cupcakes are sure to impress!