There’s something undeniably comforting about a batch of homemade carrot cake cupcakes. These little treats are the perfect blend of sweet and spice, and they never fail to bring a smile to my face. With a moist crumb and a surprise cream cheese center, these cupcakes are a delightful twist on a classic favorite. Whether you’re making them for a special occasion or just to enjoy with a cup of tea, these cupcakes are sure to become a beloved staple in your baking repertoire.
Steps
- Preheat your oven to 350°F (175°C) and prepare a 12-count muffin pan by lining it 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 using a whisk.
- Gradually stir in the oil, followed by the eggs one at a time, ensuring to scrape down the sides of the bowl after each egg for thorough mixing.
- Incorporate the vanilla extract and milk into the batter, mixing until everything is well-blended.
- Add the grated carrots and, if desired, the chopped nuts, stirring until the ingredients are evenly distributed throughout the batter.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds to three-quarters full.
- Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, frost the cupcakes with cream cheese frosting as desired.
Ingredients
- 1 ¼ cups (157 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (180 ml) avocado, vegetable, or canola oil
- 2 large eggs, at 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 of 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 use butter instead of oil in this carrot cake cupcake recipe?
- No, it’s recommended to use oil rather than butter for this recipe. Oil helps achieve the moist texture desired in these cupcakes, while butter may not provide the same results.
- What is the best way to prepare carrots for these cupcakes?
- The best method is to use the grate setting on a food processor and then briefly pulse the carrots to get fine shreds. Be cautious not to over-process them into carrot juice, which can affect the cupcake’s flavor.
- Are there any optional ingredients I can add to the batter?
- Yes, you can add walnuts, pecans, or raisins to the batter if you like. The recipe can accommodate about ½-1 cup of these add-ins.
- How long can I store carrot cake cupcakes, and how should they be stored?
- These cupcakes can be stored in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Can this recipe be doubled, and if so, how many cupcakes will it yield?
- Yes, the recipe can be doubled to yield 24 cupcakes, making it convenient for larger gatherings or events.
Tips
- For finely shredded carrots, use a food processor with the grate setting and pulse briefly. This prevents large carrot chunks, but be careful not to create carrot juice, which can overpower the cupcake’s flavor.
- If you’re looking to enhance the texture or add variety, consider incorporating about ½ to 1 cup of walnuts, pecans, or raisins into the batter. These additions are optional but can add a delightful crunch.
- The recipe can be easily doubled to yield 24 cupcakes, making it perfect for larger gatherings or parties.
- Ensure the cupcakes are completely cooled before applying the cream cheese frosting to prevent it from melting and maintain the desired texture.
Equipment
- Food Processor – Useful for grating and finely shredding carrots.
- Stand Mixer or Electric Hand Mixer – For mixing the batter efficiently.
- Muffin Pan – A 12-count muffin pan is needed for baking the cupcakes.
- Cooling Rack – To allow cupcakes to cool completely after baking.
- Piping Bags and Tips – If you plan on decorating the cupcakes with cream cheese frosting in a decorative manner.
