Carrot Cake Cupcakes Recipe
Carrot cake cupcakes recipe are soft, moist, and lightly spiced, offering sweet warmth balanced by the natural flavor of shredded carrots.They have a tender crumb and a gentle chew from raisins, creating a comforting texture. The cream cheese frosting adds a creamy, tangy contrast that enhances the sweetness of the cake.
Equipment
- Mixing bowls (2 medium)
- Whisk or electric mixer
- Grater (for carrots)
- Measuring spoons and cups
- Spatula
- Muffin tray
- Cupcake liners
- Cooling rack
Ingredients
For the Cupcakes:
- 125 g all-purpose flour
- 50 g granulated sugar
- 50 g brown sugar
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 80 ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 60 ml milk or 60 g applesauce or yogurt
- 150 g finely shredded carrots about 2 medium carrots
- 50 g raisins
For the Cream Cheese Frosting:
- 100 g cream cheese softened
- 50 g unsalted butter softened
- 100 g powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Get the oven and pan ready
- Turn on your oven to 180°C (350°F). Line a 12-cup muffin tray with paper liners so the cupcakes don’t stick.
Prepare the dry mix
- In a bowl, put together all the dry ingredients: flour, sugar (both brown and white), baking powder, baking soda, cinnamon, nutmeg, ginger, and a pinch of salt. Stir them together so they’re well mixed.
Prepare the wet mix
- In another bowl, whisk the eggs, oil, vanilla, and milk (or a substitute like applesauce or yogurt) until smooth and creamy.
Combine wet and dry ingredients
- Slowly pour the wet mixture into the dry ingredients. Mix gently until just combined. A few lumps are okay over mixing can make the cupcakes tough.
Add the extras
- Fold in the shredded carrots and raisins evenly. Make sure they’re well distributed but don’t over-stir.
Fill the cupcake liners
- Spoon the batter into the liners so each one is about ¾ full. This allows room for the cupcakes to rise without overflowing.
Bake the cupcakes
- Bake for 20–25 minutes. Check by inserting a toothpick into the center; if it comes out clean, the cupcakes are done. Let them cool in the tray for a few minutes, and then transfer to a wire rack to cool completely.
Make the frosting
- Beat the cream cheese and butter until smooth. Add powdered sugar gradually, and then mix in vanilla and a small pinch of salt. Beat until creamy and fluffy.
Decorate
- Once the cupcakes are cool, spread or pipe the frosting on top. You can add a sprinkle of cinnamon, chopped nuts, or even a tiny carrot decoration for a fun touch.
Notes
Notes: For extra flavor, you can toast the raisins lightly before adding them. Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. For a healthier version, substitute half the sugar with honey or maple syrup and use applesauce instead of oil.
Nutrition Facts Of Carrot Cake Cupcakes Recipe
Calories: 220 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 4 g | Sugar: 18 g | Fiber: 1 g