Description
Carrot Cake Cupcakes
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups grated carrots
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
Directions
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
Mix vegetable oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract in a separate bowl. Gradually fold in the dry ingredients.
Stir in grated carrots until evenly distributed.
Scoop batter into liners, filling each about 3/4 full. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool completely.
Prepare frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beating until fluffy.
Frost cooled cupcakes and top with carrot cake crumbs or your favorite toppings.
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 cupcakes
Calories: 310 kcal per cupcake
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Step-by-Step Guide
Follow these detailed instructions for perfect cupcakes every time. Begin by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with liners. In a medium bowl, thoroughly whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a larger mixing bowl, combine the wet ingredients—oil, applesauce, both sugars, eggs, and vanilla—and beat until smooth. Gradually add the dry mixture to the wet, folding gently until just combined. Fold in the grated carrots. Using a scoop or spoon, fill each liner 3/4 full. Bake for 20-22 minutes, rotating the pan halfway through, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Serving Suggestions
These moist cupcakes are versatile. For a classic finish, top with a generous swirl of cream cheese frosting and a sprinkle of carrot cake crumbs or chopped walnuts. For a festive touch, decorate with a small marzipan carrot or a dusting of cinnamon. They pair wonderfully with a cup of coffee for an afternoon treat or can be dressed up as a dessert for special occasions.
How-to Summary
To make Carrot Cake Cupcakes: mix dry ingredients, mix wet ingredients, combine them, fold in carrots, bake at 350°F for 20-22 minutes, cool, then frost with a blend of cream cheese, butter, powdered sugar, and vanilla.
Frequently Asked Questions
Can I make these cupcakes ahead of time? Yes, the unfrosted cupcakes can be baked, cooled, and stored in an airtight container at room temperature for one day or frozen for up to 3 months. Frost just before serving.
Can I use all oil instead of applesauce? You can, but the applesauce adds moisture and a slight sweetness while reducing overall fat. Substituting with 1/2 cup more oil will make a richer, denser cupcake.
Why are my cupcakes dense and gummy? This is often caused by overmixing the batter after adding the flour, which develops gluten. Mix only until the ingredients are just combined.
How do I get my cream cheese frosting to be stiff enough for piping? Ensure both the cream cheese and butter are properly softened (not melted) and beat them together until very smooth before adding sugar. Chill the frosting for 20 minutes before piping if it seems too soft.
Can I add nuts or raisins to the batter? Absolutely. Fold in 1/2 cup of chopped walnuts, pecans, or raisins (or a mix) with the grated carrots for added texture and flavor.
Common Mistakes to Avoid
- Overpacking the grated carrots: Use the large holes of a box grater and lightly pack the measured carrots. Too much moisture can affect texture.
- Frosting warm cupcakes: This will cause the frosting to melt and slide off. Ensure cupcakes are completely cool.
- Overfilling the liners: Filling more than 3/4 full can cause the batter to overflow instead of creating a nice dome.
- Using cold dairy for frosting: Cold cream cheese and butter will create a lumpy frosting. Let them sit at room temperature for 30-60 minutes first.
Conclusion
These Carrot Cake Cupcakes offer a perfect, portion-controlled taste of the classic cake, combining warm spices, moist texture, and tangy frosting. By following this enhanced guide and avoiding common pitfalls, you can confidently create a crowd-pleasing dessert that’s sure to impress. Whether for a party or a simple sweet craving, this recipe delivers consistent, delicious results. Happy baking!