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Carrot Cake Cupcakes

Recipe by Evelyn Marcella Rivera

Perfectly spiced, ultra-moist carrot cake cupcakes topped with silky cream cheese frosting and crushed walnuts. Warm cinnamon, ginger, allspice, and nutmeg in every tender bite.

  • Total Time1 hour 10 minutes
  • Yield15 cupcakes 1x

Ingredients

Units Scale

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 1 1/8 cups dark brown sugar
  • 2 eggs, room temperature
  • 1 egg white, room temperature
  • 1/3 cup sour cream
  • vanilla extract (a splash)
  • 1 1/2 cups carrots, peeled and grated

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, room temperature
  • 400 g powdered sugar
  • vanilla extract (a splash)
  • fine salt (tiny pinch)

Topping

  • walnuts, crushed (to taste)

Instructions

  1. Grate the Carrots: Peel and grate 1½ cups of carrots using the fine side of a box grater. Set aside. Getting this done first makes the rest of the process smooth.
  2. Prep Pans and Preheat: Line cupcake tins with paper liners and preheat oven to 350°F (175°C). This recipe yields about 15 cupcakes, so prepare two pans if needed.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg. Set aside.
  4. Combine Wet Ingredients: In a large bowl, mix together the vegetable oil, dark brown sugar, eggs, egg white, sour cream, vanilla extract, and grated carrots until well combined.
  5. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix until just combined. Do not over-mix — stop as soon as no flour streaks remain.
  6. Fill and Bake: Scoop batter into prepared liners, filling each about three-quarters full. Bake on the center rack for 15–18 minutes until a toothpick inserted into the center comes out with just a couple of moist crumbs. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Make the Frosting: Beat softened cream cheese and room-temperature butter on medium speed until silky smooth. Add salt and vanilla, mix to combine. Scrape down the bowl. Add all the powdered sugar, start on low speed, then increase to medium and beat for 3–4 minutes until smooth and fluffy.
  8. Decorate: Fit a piping bag with an Ateco 809 tip. Pipe frosting onto fully cooled cupcakes in circular motions. Gently dip the frosted sides into crushed walnuts, or sprinkle walnuts on top.

Notes

Always use room-temperature eggs, egg white, cream cheese, and butter for the smoothest results. Follow metric measurements for best accuracy. Do not over-mix the batter — mix until just combined to keep cupcakes tender. Let cupcakes cool completely before frosting to prevent the cream cheese frosting from melting or sliding off.

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Cupcakes, Dessert
  • Cuisine: American

Nutrition

  • Calories: 340
  • Sugar: 36
  • Sodium: 190
  • Saturated Fat: 7
  • Protein: 3
  • Cholesterol: 55

Find it online: https://blesseddish.com/carrot-cake-cupcakes-so-good-theyll-replace-the-cake/