Introduction
Indulge in the delightful flavor of these moist and fluffy carrot cake cupcakes, packed with warm spices and topped with a luscious cream cheese frosting. Perfect for any occasion, these treats are sure to impress your family and friends, bringing a touch of sweetness and nostalgia to every bite.
Ingredients
150g all-purpose flour
150g granulated sugar
120ml vegetable oil
2 large eggs
150g grated carrots
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
50g chopped walnuts (optional)
100g cream cheese (softened)
50g unsalted butter (softened)
200g powdered sugar
1/2 tsp vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 cupcakes
To make these carrot cake cupcakes, start by preheating your oven to 180°C and lining a cupcake tray with liners. In one bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat together eggs, sugar, oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the grated carrots and walnuts, if using. Divide the batter evenly among the cupcake liners, filling them about 3/4 full. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
For the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Frost the cooled cupcakes and enjoy the delicious combination of flavors!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Line a cupcake tray with cupcake liners to prepare for baking.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, whisk together 150g all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well combined.
Step 3: Mix Wet Ingredients
In a separate large mixing bowl, beat together 2 large eggs, 150g granulated sugar, 120ml vegetable oil, and 1 tsp vanilla extract until the mixture is smooth and well incorporated.
Step 4: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing.
Step 5: Add Carrots and Walnuts
Fold in 150g grated carrots and, if using, 50g chopped walnuts to the batter until evenly distributed.
Step 6: Fill Cupcake Liners
Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Step 7: Bake the Cupcakes
Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack.
Step 9: Prepare the Frosting
In a medium bowl, beat together 100g softened cream cheese and 50g softened unsalted butter until the mixture is smooth.
Step 10: Add Powdered Sugar and Vanilla
Gradually add 200g powdered sugar and 1/2 tsp vanilla extract to the cream cheese mixture, beating until fluffy and well combined.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cool, use a piping bag or a spatula to frost the tops with the cream cheese frosting. Enjoy your delicious carrot cake cupcakes!
Notes
Note 1: Storage
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
Note 2: Optional Add-ins
Feel free to add other mix-ins like raisins, coconut, or different nuts according to your preference.
Note 3: Spice Variation
You can adjust the spices to your liking. For instance, adding more cinnamon or nutmeg enhances the flavor.
Note 4: Vegan Variation
To make a vegan version, substitute the eggs with flax eggs and use a plant-based cream cheese for the frosting.
Storage Instructions
Counter Storage
Store unfrosted carrot cake cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerator Storage
If you’ve frosted the cupcakes with cream cheese frosting, it’s best to keep them in the refrigerator. Store them in an airtight container for up to 5 days.
Freezer Storage
For longer storage, you can freeze unfrosted cupcakes. Place them in a single layer in a freezer-safe container or wrap them tightly in plastic wrap and foil. They can be frozen for up to 3 months. Thaw in the refrigerator before frosting and serving.
Serving Suggestions
Serve carrot cake cupcakes on a decorative platter to impress guests during celebrations. Pair them with a cup of tea or coffee for a delightful treat. For an extra touch, garnish each cupcake with additional chopped walnuts or a sprinkle of cinnamon. You can also serve them alongside fresh fruit for a refreshing contrast.
Nutritional Information
Each cupcake contains approximately:
– Calories: 230
– Total Fat: 10g
– Saturated Fat: 3g
– Cholesterol: 40mg
– Sodium: 180mg
– Total Carbohydrates: 34g
– Dietary Fiber: 1g
– Sugars: 18g
– Protein: 3g
Please note that nutritional values may vary based on specific ingredients and serving sizes.
Ingredient Substitutions
Flour
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.
Sugar
Coconut sugar or maple syrup can be used instead of granulated sugar for a healthier option.
Vegetable Oil
You can replace vegetable oil with melted coconut oil or unsweetened applesauce for a lighter variation.
Eggs
For an egg-free version, use unsweetened applesauce (1/4 cup per egg) or a flaxseed meal substitute (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, mixed and let sit until thickened).
Chopped Walnuts
If you’re allergic to nuts or prefer not to use them, you can replace walnuts with sunflower seeds or omit them entirely.
Cream Cheese
For a non-dairy option, use a plant-based cream cheese alternative.
Butter
Substitute unsalted butter with coconut oil or a vegan butter for a dairy-free option.
Cook Techniques
Whisking Dry Ingredients
Ensure that you thoroughly whisk together the flour, baking soda, baking powder, salt, and spices. This step is crucial for even distribution of the leavening agents and spices throughout the batter.
Beating Wet Ingredients
When mixing the eggs, sugar, oil, and vanilla extract, beat them until the mixture is smooth and well combined. This incorporates air into the batter, contributing to the cupcakes’ light and fluffy texture.
Folding Ingredients
Gently fold the grated carrots and walnuts into the batter to preserve the airiness of the mixture. Over-mixing at this stage can lead to denser cupcakes.
Proper Baking Temperature
Preheat your oven to 180°C (350°F) before baking. This ensures that the cupcakes rise correctly right from the start, resulting in an even bake.
Cooling Cupcakes
Once baked, allow the cupcakes to cool completely on a wire rack. This prevents them from becoming soggy and prepares them for frosting.
Making Cream Cheese Frosting
Beat the softened cream cheese and butter until smooth, ensuring there are no lumps. Gradually adding the powdered sugar helps avoid clumps and achieves a fluffy consistency.
FAQ
Can I use other types of flour?
Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour, but this may alter the texture and taste slightly.
Is it necessary to add walnuts?
No, walnuts are optional. You can omit them if you prefer a nut-free version or replace them with another type of nut or chocolate chips.
How can I make these cupcakes healthier?
You can reduce the sugar, use applesauce instead of oil for moisture, or incorporate more grated carrots to increase fiber content.
Can I freeze the cupcakes?
Yes, you can freeze the cupcakes. Just make sure they are completely cooled and stored in an airtight container. Frosting can be added after thawing.
How long do these cupcakes last?
The cupcakes can last for about 3-5 days in an airtight container at room temperature. For longer storage, refrigerate them for up to a week.
Conclusion
These carrot cake cupcakes are a delightful treat, bringing together a perfect blend of warm spices and moist cake, all topped off with smooth cream cheese frosting. Whether for a celebration or a cozy afternoon snack, these cupcakes are sure to satisfy your sweet cravings and impress your guests.
More recipes suggestions and combination
Red Velvet Cupcakes
Rich and velvety, these red velvet cupcakes with cream cheese frosting make for a classic and elegant dessert option.
Zucchini Bread Muffins
Packed with grated zucchini and warm spices, these muffins are moist and delicious, making them a perfect healthy treat.
Chocolate Chip Banana Muffins
Enjoy the delightful combination of chocolate and bananas in these fluffy muffins that are sure to please everyone.
Lemon Poppy Seed Cupcakes
These refreshing cupcakes offer a zesty lemon flavor complemented by crunchy poppy seeds, perfect for a light dessert.
Spiced Pumpkin Cupcakes
Celebrate fall flavors with these moist pumpkin cupcakes spiced with cinnamon and nutmeg, paired with cream cheese frosting.
Coconut Lime Cupcakes
With tropical coconut and a touch of lime, these cupcakes will transport you to a beach paradise with every bite.