Description
Deliciously moist carrot cupcakes with warm spices and a creamy homemade cream cheese frosting. These cupcakes are topped with charming carrot-shaped decorations made from colored frosting and nuts, perfect for any occasion or gathering.
Ingredients
Cupcake Batter
- 1¼ cups all-purpose flour (160g)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar, packed (110g)
- 2 large eggs, room temperature
- ½ cup vegetable oil or melted coconut oil (120ml)
- 1 tsp pure vanilla extract
- 1½ cups grated carrots (2-3 medium carrots, 180g)
- ¼ cup chopped walnuts or pecans (optional, 30g)
- ¼ cup raisins (optional, 40g)
Cream Cheese Frosting
- ½ cup unsalted butter, softened (113g)
- 1 cup cream cheese, softened (226g)
- 2 cups powdered sugar, sifted (250g)
- 1 tsp pure vanilla extract
- Pinch of salt
- Gel food coloring: orange and green (for decoration)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla extract until the mixture is smooth and well blended.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, whisking or using an electric mixer on low just until combined; avoid over mixing. Gently fold in the grated carrots, chopped nuts, and raisins if using.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes.
- Cool: Transfer the cupcakes to a wire rack and let them cool completely before frosting.
- Prepare Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add powdered sugar, vanilla extract, and a pinch of salt, then beat until the frosting is fluffy and well combined.
- Color Frosting: Set aside about 1 cup of frosting. Dye approximately ¾ cup orange using gel food coloring and ¼ cup green for the carrot tops, reserving the remaining frosting plain for the cupcake base.
- Pipe Decorations: Fit piping bags with a #10 round tip for the orange frosting and a small leaf piping tip for the green frosting.
- Frost Cupcakes: Using a piping bag with a chosen tip (such as 4B), frost the cupcakes with the plain white frosting, then coat the sides with chopped nuts.
- Decorate Carrots: Pipe the carrot shape on top by holding the orange frosting bag at a 45-degree angle, forming a teardrop or triangle tapering to a point.
- Add Carrot Leaves: Using the green frosting with the leaf tip, pipe the carrot leaf on top of each piped carrot shape.
- Serve: Your carrot cupcakes are ready to serve and enjoy!
- Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze cupcakes for up to 2 months.
Notes
- Do not over mix the batter to keep the cupcakes tender and moist.
- Optional additions such as chopped walnuts or raisins add great texture and flavor but can be omitted for nut-free or simpler cupcakes.
- Ensure carrots are grated finely to integrate well into the batter.
- Room temperature eggs help in achieving a smooth batter.
- Use gel food coloring for vibrant colors without affecting frosting consistency.
- Make sure cupcakes are completely cool before frosting to prevent melting.
- Store cupcakes properly in airtight containers to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
