Carrot Cake Cupcakes

By Ellie

6 Person

50 Minutes

391 Calories

The best Carrot Cake Cupcakes with a not-too-sweet cream cheese frosting on top! These carrot cupcakes are perfectly moist, lightly spiced and so flavorful. A cute idea for Easter is to decorate the cupcakes like Easter Nests and top them with little chocolate eggs. Pipe a little nest on top of the carrot cupcake, sprinkle with toasted coconut and top with little chocolate eggs.

Ingredients

Frosting

8 oz. cream cheese, room temperature
1 tsp. vanilla extract
1 cup powdered sugar, sifted
1/4 cup unsalted butter, softened

Cupcakes

1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. baking powder
1 cup all-purpose flour
3/4 cup almond flour, or finely ground almonds
1/4 cup vegetable oil
1 1/2 cups grated carrots, about 3 large carrots
2 large eggs, room temperature
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened

Method

01

Preheat oven to 350°F (180°C). Line a 12-count muffin pan with paper liners.
02

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar together until slightly pale and fluffy, about 3-4 minutes.
03

Add eggs, finely grated carrots, and vegetable oil. Mix until well combined.
04

In another bowl, combine the flour, ground almonds, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the wet ingredients and mix until just combined.
05

Divide the batter between the muffin cups, fill each about 3/4 full, and bake for about 20 minutes or until a skewer comes out clean. Cool in the muffin pan several minutes then transfer to a wire rack and cool completely.
06

To make the frosting, beat together softened butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2-3 minutes.
07

Add vanilla extract and cream cheese and beat until blended.
08

Frost cupcakes with cream cheese frosting.

Related Tags

Carrot Cake Cupcakes

4.7

( By Ellie )

01 Information

Grade medium
Serving 6 servings
Calorie 391 Kcal
Prep Time 30 Mins
Cook Time 20 Mins
Total Time 50 Mins

02 Ingredients

Frosting

8 oz. cream cheese, room temperature

1 tsp. vanilla extract

1 cup powdered sugar, sifted

1/4 cup unsalted butter, softened

Cupcakes

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. baking soda

1 tsp. baking powder

1 cup all-purpose flour

3/4 cup almond flour, or finely ground almonds

1/4 cup vegetable oil

1 1/2 cups grated carrots, about 3 large carrots

2 large eggs, room temperature

1/4 cup granulated sugar

1/2 cup brown sugar

1/2 cup unsalted butter, softened

03 Method

Step 1

Preheat oven to 350°F (180°C). Line a 12-count muffin pan with paper liners.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar together until slightly pale and fluffy, about 3-4 minutes.

Step 3

Add eggs, finely grated carrots, and vegetable oil. Mix until well combined.

Step 4

In another bowl, combine the flour, ground almonds, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the wet ingredients and mix until just combined.

Step 5

Divide the batter between the muffin cups, fill each about 3/4 full, and bake for about 20 minutes or until a skewer comes out clean. Cool in the muffin pan several minutes then transfer to a wire rack and cool completely.

Step 6

To make the frosting, beat together softened butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2-3 minutes.

Step 7

Add vanilla extract and cream cheese and beat until blended.

Step 8

Frost cupcakes with cream cheese frosting.

04 Author