Carrot cake cupcakes are like little bites of nostalgia, reminding me of baking with my grandma during springtime—except way easier, and with way more cream cheese frosting (because who doesn’t love a bit more frosting?). These cupcakes are not just dessert; they’re a hug in a wrapper, moist and subtly spiced, perfect for when the world feels like it’s on fast-forward. Oh, and if you’re wondering, yes, they pair surprisingly well with a hot cup of spiced chai—random, I know, but trust me on this one.
Steps
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix these dry ingredients thoroughly.
- Gradually stir in the oil and add the eggs one by one, ensuring to scrape down the sides of the bowl after each addition. Beat the mixture until it is well blended.
- Incorporate the vanilla extract and milk into the batter, stirring until fully mixed.
- Fold in the grated carrots and, if desired, the chopped walnuts or pecans, blending until everything is evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds to three-quarters full.
- Bake the cupcakes for approximately 20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before decorating with cream cheese frosting.
Ingredients
- 1 ¼ cups (157 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup (180 ml) avocado, vegetable, or canola oil
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 tablespoons milk
- 1 ½ cups (170 g) grated carrots
- ½ cup (60 g) chopped walnuts or pecans (optional)
- 1 batch cream cheese frosting
Nutritional Values
Calories: 2628kcal | Carbohydrates: 228g | Protein: 24g | Fat: 180g | Saturated Fat: 12g | Cholesterol: 372mg | Sodium: 2148mg | Potassium: 552mg | Fiber: 12g | Sugar: 108g | Vitamin A: 540IU | Calcium: 216mg | Iron: 12mg
FAQ
- Can I make these carrot cake cupcakes ahead of time?
- Yes, you can prepare the cupcakes in advance. Once baked, allow them to cool completely, then store them in an airtight container in the refrigerator for up to five days. Frost them with cream cheese frosting when ready to serve.
- Can I add other ingredients like nuts or raisins to the batter?
- Absolutely! You can incorporate about ½ to 1 cup of chopped walnuts, pecans, or raisins into the batter if you desire. These additions can provide extra texture and flavor to the cupcakes.
- What is the best way to grate the carrots for this recipe?
- Using a food processor with a grating attachment is recommended for preparing the carrots. After grating, briefly pulse the carrots for finer shreds. If you don’t have a food processor, a hand grater will work as well.
- Can I double the recipe to make more cupcakes?
- Yes, this recipe can be doubled to yield 24 cupcakes. Adjust the ingredient quantities accordingly and ensure you have enough cupcake liners and baking trays on hand.
- What type of oil is best for making these cupcakes?
- You can use avocado, vegetable, or canola oil for this recipe. These oils contribute to the cupcakes’ moist texture and blend well with the spices to enhance flavor.
Tips
- For perfectly fine carrot shreds, use the grate setting on your food processor and then briefly pulse them. This ensures the carrot pieces are not too large, which can affect the texture of your cupcakes.
- If you want to add some extra texture or flavor, consider incorporating ½-1 cup of walnuts, pecans, or raisins into the batter. This can enhance the overall taste of your cupcakes.
- To ensure your cupcakes are moist and fluffy, use oil instead of butter. The oil helps maintain the desired texture without compromising on flavor.
- If you need a larger batch, you can easily double the recipe to make 24 cupcakes, perfect for larger gatherings or events.
Equipment
- Food Processor – For grating and pulsing the carrots.
- Stand Mixer or Electric Hand Mixer – For mixing the batter.
- 12-Count Muffin Pan – For baking the cupcakes.
- Cooling Rack – For cooling the cupcakes after baking.
