Carrot Cupcakes with Cream Cheese Frosting
These is the most delicious, moist and easy Carrot Cupcakes! They are full of shredded carrots and warm spices and they have the most soft and fluffy texture plus they are topped with a delicious cream cheese frosting. This carrot cupcake recipe is so easy and it will be quick family favorite.
Equipment
Ingredients
CARROT CUPCAKES
- 200 g grated carrots room temperature
- 240 g all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground all spice powder
- ⅛ teaspoon ground nutmeg powder
- A pinch of ground cloves powder
- 100 g granulated sugar
- 100 g dark brown sugar
- 100 g oil room temperature
- 2 eggs room temperature
- 70 g sour cream 14-18% room temperature
- 1 teaspoon vanilla extract
CREAM CHEESE FROSTING
- 200 g butter
- 100 g full-fat cream cheese
- 360 g powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
CARROT CUPCAKES
- Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
- Finely grate the carrots and weigh it out. Set it aside.200 g grated carrots
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.240 g all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ⅛ teaspoon ground all spice powder, ⅛ teaspoon ground nutmeg powder, A pinch of ground cloves powder, 100 g granulated sugar, 100 g dark brown sugar
- In another mixing bowl add all of the wet ingredients, including the grated carrots, and with a hand whisk, whisk them together until combined.100 g oil, 2 eggs, 70 g sour cream 14-18%, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry and gently stir it all together, making sure there are no flour lumps left in the batter.
- Divide the cupcake batter into the 12 cupcake liners and bake them for 22-24 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.
CREAM CHEESE FROSTING
- Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.200 g butter, 100 g full-fat cream cheese, 360 g powdered sugar
- In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.½ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes on low speed.
ASSEMBLING
- Set aside a few tablespoons of frosting in two bowls. Add the remaining frosting to a piping bag with a star piping tip e.g. a Wilton 1M. Pip the frosting onto the cupcakes.
- Add orange gel food color to one of the bowls and green to the other bowl. Mix each frosting together and add each frosting to a piping bag, cutting a small hole at the end of the piping bags. Pipe small carrots on top of the cupcakes and enjoy!
Nutrition
Carbohydrates: 64gProtein: 4gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mgSodium: 313mgPotassium: 121mgFiber: 1gSugar: 47gVitamin A: 3389IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!