Carrot Cupcakes

By Ellie

6 Person

53 Minutes

0 Calories

Carrot Cupcakes! I didn’t make any modifications to this recipe, the only thing that I didn’t have was cloves, but I left everything else alone. I thought this recipe was a good classic carrot cake recipe. Since it’s not very sweet, the un-frosted version of this cupcakes would be good as breakfast, and the sweet cream cheese frosting would make a sophisticated dessert. In the future, I may add walnut or pecan as variation.

Ingredients

Frosting

1/2 tsp. pure vanilla extract
3/4 cup confectioners’ sugar
4 tbsp. unsalted butter, room temperature
8 oz. cream cheese, room temperature

Cupcakes

1/4 tsp. ground cloves
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
3 cups all-purpose flour
1/2 cup golden raisins
1 vanilla bean
1/3 cup buttermilk
1 1/2 cups vegetable oil
2 cups sugar
3 large eggs, room temperature
1 pound carrots, finely grated

Method

01

Make cupcakes: Preheat oven to 325 degrees F. Line mini muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, vanilla-bean seeds, and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
02

Divide batter among liners, filling 3/4 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.
03

Make the frosting: Beat cream cheese and butter with 1/4 cup confectioners’ sugar. Continue to beat while adding remaining sugar 1/4 cup at a time. Add vanilla, and beat until fluffy, about 5 minutes. Yield~ 2 dozen standard size cupcakes.

Related Tags

Carrot Cupcakes

4.3

( By Ellie )

01 Information

Grade medium
Serving 6 servings
Prep Time 20 Mins
Cook Time 33 Mins
Total Time 53 Mins

02 Ingredients

Frosting

1/2 tsp. pure vanilla extract

3/4 cup confectioners’ sugar

4 tbsp. unsalted butter, room temperature

8 oz. cream cheese, room temperature

Cupcakes

1/4 tsp. ground cloves

1 tsp. ground ginger

1 tsp. ground cinnamon

1 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

3 cups all-purpose flour

1/2 cup golden raisins

1 vanilla bean

1/3 cup buttermilk

1 1/2 cups vegetable oil

2 cups sugar

3 large eggs, room temperature

1 pound carrots, finely grated

03 Method

Step 1

Make cupcakes: Preheat oven to 325 degrees F. Line mini muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, vanilla-bean seeds, and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.

Step 2

Divide batter among liners, filling 3/4 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.

Step 3

Make the frosting: Beat cream cheese and butter with 1/4 cup confectioners’ sugar. Continue to beat while adding remaining sugar 1/4 cup at a time. Add vanilla, and beat until fluffy, about 5 minutes. Yield~ 2 dozen standard size cupcakes.

04 Author

Ellie

1078 Recipes

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