Carrot Cake Cupcakes Recipe – Learn with Experts:- Cupcakes made with carrot cake are a beautiful new take on the classic carrot cake. They are inspired by the traditional carrot cake. Cupcakes that are moist and delicious, packed with toasted spices and grated carrots, are a great treat for every occasion because they are filled with these ingredients.
Carrot Cake Cupcakes Recipe – Learn with Experts
These are the perfect amount of sweetness for your taste buds. They are covered with a creamy frosting that is made of cream cheese, and they have a great combination of sweetness and spice. Whether you are baking these cupcakes for a celebration or simply when you want to satisfy your hunger for something sweet, you can be assured that they will be a hit.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups grated carrots (about 2-3 large carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
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Instructions
For the Cupcakes:
Put cupcake liners in a muffin tin and preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). A medium basin should be used to combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk all of these ingredients together. The granulated sugar, brown sugar, and eggs should be mixed together in a big bowl.
Mix thoroughly until everything is incorporated. To the sugar mixture, add the applesauce, the vegetable oil, and the vanilla extract, and stir until the mixture is completely smooth. Mix the dry components into the wet ingredients in a slow and steady manner until they are completely incorporated.
The grated carrots, crushed pineapple, almonds, and raisins, if using them, should be folded in at this point. Make sure that the batter is distributed evenly among the cupcake liners, and fill each one approximately two-thirds full.
In order to ensure that a toothpick placed into the centre of a cupcake comes out clean, bake the cupcakes for 18 to 22 minutes. It is recommended that you wait five minutes for the cupcakes to cool in the pan before transferring them to a wire rack to finish cooling.
For the Cream Cheese Frosting:
Cream cheese and butter should be combined in a large basin and beaten until they are entirely smooth and creamy. They should then be used in the recipe. By gradually adding the powdered sugar, one cup at a time, while carefully beating the mixture after each addition, the powdered sugar should be added more gradually.
To complete the mixture, the vanilla extract and a trace amount of salt should be combined. The cream cheese frosting should be applied to the cupcakes once they have reached the stage when they are completely cool.
Nutrition
- Calories: 350
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 55 mg
- Sodium: 210 mg
- Total Carbohydrates: 45 g
- Dietary Fiber: 2 g
- Sugars: 35 g
- Protein: 3 g
Tips
It is recommended that you grate the carrots by hand using a fine grater in order to produce the best possible results. They will be easier to work with. This ensures that they are distributed uniformly throughout the batter for optimal results. Ensure that the cupcakes have reached a temperature that is completely cool before putting the icing to them.
As a result, the icing will not melt throughout this process. When placed in an airtight container and stored in the refrigerator, cupcakes can be kept there for up to four days. This is provided that the container is sealed. When you are ready to serve them, make sure to wait until they have reached room temperature.
Alternately, you might try replacing half of the oil with Greek yogurt or adding shredded coconut to the mixture. Both of these options would provide a pleasantly different perspective on this recipe.
