Delicious Carrot Cake Cupcakes with Cream Cheese Frosting
Carrot Cake Cupcakes with Cream Cheese Frosting
Carrot cake cupcakes are a delightful twist on the classic dessert. These moist and flavorful cupcakes are packed with grated carrots, crushed pineapple, and a delicious cream cheese frosting. They are perfect for any occasion, whether it’s a birthday party, family gathering, or just a sweet treat to enjoy at home.
Why Make This Recipe
Making carrot cake cupcakes from scratch is not only fun, but it also allows you to control the ingredients. You can adjust the sweetness and add your favorite nuts or spices. These cupcakes are incredibly versatile, and the cream cheese frosting takes them to the next level of deliciousness. Plus, they are easy to share and serve to friends and family, making them a great choice for gatherings.
How to Make Carrot Cake Cupcakes with Cream Cheese Frosting
Follow these simple steps to create your own batch of carrot cake cupcakes:
Ingredients:
- 440g / 14 oz (1 can) crushed pineapple in juice, drained but RESERVE juice (Note 1)
- 1/2 cup milk, at room temperature (full fat best, low fat ok)
- 1/2 tsp white vinegar (or lemon juice or other clear vinegar, Note 2)
- 2 large eggs, at room temperature
- 1 cup brown sugar, loosely packed
- 1/3 cup vegetable oil (or canola)
- 1 1/3 cups flour, plain / all-purpose
- 1 1/4 tsp baking soda (aka bicarb soda, Note 3) (NOT BAKING POWDER!)
- 1/4 tsp salt
- 1 1/4 tsp cinnamon powder
- 1 1/3 cups shredded carrot, 1 medium carrot peeled (Note 4)
- 2 tbsp coconut, shredded or desiccated (unsweetened)
- 1/3 cup walnuts or pecans, roughly chopped (measure after chopping)
For the cream cheese frosting:
- 180g / 6oz cream cheese, at room temperature (Note 5)
- 90g / 6 tbsp unsalted butter, softened (17°C/62°F)
- 3 1/2 cups soft icing sugar / powdered sugar, sifted (Note 6)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup walnuts or pecans, moderately finely chopped
Directions:
- Preheat your oven to 180°C/350°F. Line a 12-hole muffin tin with cupcake liners.
- Drain the crushed pineapple well, reserving the juice.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the wet ingredients: milk, vinegar, eggs, brown sugar, vegetable oil, and the reserved pineapple juice.
- Stir in the shredded carrot, crushed pineapple, coconut, and chopped nuts into the wet ingredients.
- Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be thick but lumpy.
- Divide the batter among the 12 cupcake liners.
- Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
For the cream cheese frosting:
- Using a stand mixer, beat the softened butter for 1 minute until smooth.
- Add cream cheese and beat until smooth.
- Gradually add the icing sugar in three parts, beating on low speed. Once combined, increase the speed and beat for 2 minutes until fluffy.
- Add vanilla and salt, mixing briefly.
- Pipe the frosting onto the cooled cupcakes and sprinkle with chopped walnuts or pecans if desired.
How to Serve Carrot Cake Cupcakes
Serve carrot cake cupcakes on a platter for gatherings or individually wrapped as treats to share. They pair well with a cup of coffee or tea, making a lovely afternoon snack.
How to Store Carrot Cake Cupcakes
Store any leftover cupcakes in an airtight container in the refrigerator for up to a week. If they are frosted, use parchment paper to separate layers to prevent sticking.
Tips to Make Carrot Cake Cupcakes
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; it’s okay if it’s a little lumpy.
- You can add raisins or other nuts for extra texture and flavor.
Variation
For a tropical twist, consider adding crushed coconut or swapping the walnuts for macadamia nuts. You can also try adding spices like nutmeg or ginger to give a different flavor profile.
FAQs
1. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them on the day you plan to serve.
2. Can I freeze carrot cake cupcakes?
Yes! You can freeze un-frosted cupcakes for up to 2 months. Thaw them in the refrigerator before frosting.
3. Can I use a different frosting?
Absolutely! Cream cheese frosting is classic, but buttercream or whipped cream are also good substitutes. Enjoy experimenting!
Now you have a delightful recipe for carrot cake cupcakes with cream cheese frosting to brighten any occasion. Happy baking!
Carrot Cake Cupcakes
Ingredients
Cupcake Ingredients
- 440 g crushed pineapple in juice, drained but RESERVE juice 1 can
- 1/2 cup milk, at room temperature full fat best, low fat ok
- 1/2 tsp white vinegar or lemon juice or other clear vinegar
- 2 large eggs, at room temperature
- 1 cup brown sugar, loosely packed
- 1/3 cup vegetable oil or canola
- 1 1/3 cups flour, plain / all-purpose
- 1 1/4 tsp baking soda NOT BAKING POWDER!
- 1/4 tsp salt
- 1 1/4 tsp cinnamon powder
- 1 1/3 cups shredded carrot 1 medium carrot peeled
- 2 tbsp coconut, shredded or desiccated unsweetened
- 1/3 cup walnuts or pecans, roughly chopped measure after chopping
Cream Cheese Frosting Ingredients
- 180 g cream cheese, at room temperature
- 90 g unsalted butter, softened (17°C/62°F)
- 3 1/2 cups soft icing sugar / powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup walnuts or pecans, moderately finely chopped
Instructions
Preparation
- Preheat your oven to 180°C/350°F. Line a 12-hole muffin tin with cupcake liners.
- Drain the crushed pineapple well, reserving the juice.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the wet ingredients: milk, vinegar, eggs, brown sugar, vegetable oil, and the reserved pineapple juice.
- Stir in the shredded carrot, crushed pineapple, coconut, and chopped nuts into the wet ingredients.
- Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be thick but lumpy.
- Divide the batter among the 12 cupcake liners.
Baking
- Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Cream Cheese Frosting
- Using a stand mixer, beat the softened butter for 1 minute until smooth.
- Add cream cheese and beat until smooth.
- Gradually add the icing sugar in three parts, beating on low speed. Once combined, increase the speed and beat for 2 minutes until fluffy.
- Add vanilla and salt, mixing briefly.
- Pipe the frosting onto the cooled cupcakes and sprinkle with chopped walnuts or pecans if desired.
