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Carrot Cupcakes with Cream Cheese Frosting Recipe

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4.2 from 13 reviews

Delightful and moist carrot cupcakes featuring toasted walnuts and warm spices, topped with creamy rich cream cheese frosting. Perfectly balanced sweetness and texture make these cupcakes a crowd-pleaser for any occasion.

  • Total Time: 32 minutes
  • Yield: 12 cupcakes

Ingredients

Dry Ingredients

  • 6 1/4 ounces all-purpose flour (1 1/4 cups, scoop & sweep method)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 4 ounces unsalted butter, melted and cooled
  • 5 1/2 ounces granulated sugar (3/4 cup)
  • 2 1/4 ounces light brown sugar (1/4 cup packed)
  • 2 large eggs
  • 1/2 pound carrots, peeled and grated (1 1/3 cups)

Nuts

  • 1/2 cup walnuts (2 1/8 ounces, pecans may be substituted)

Additional

  • 1 recipe cream cheese frosting (linked in the recipe)
  • Cooking spray for muffin tin

Instructions

  1. Preheat and prepare pans: Adjust oven rack to middle position and heat oven to 350 degrees F. Line standard muffin tin with cupcake liners and lightly spray with baking spray using short bursts to avoid displacing liners.
  2. Toast and chop nuts: Place walnuts on a baking sheet and toast in oven for 5-7 minutes until golden and fragrant, shaking pan once or twice. Allow nuts to cool then chop finely.
  3. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, kosher salt, ground cinnamon, ground allspice, baking powder, and baking soda until evenly combined.
  4. Combine wet ingredients: In a large bowl, whisk melted butter, granulated sugar, brown sugar, and eggs thoroughly.
  5. Incorporate dry ingredients and add-ins: Add the dry ingredients, toasted nuts, and grated carrots to the wet mixture. Stir just until evenly combined without overmixing.
  6. Fill cupcake liners and bake: Divide batter evenly among cupcake liners in the prepared muffin tin. Bake for 19-22 minutes until a toothpick inserted in center comes out clean.
  7. Cool cupcakes: Let cupcakes cool in pan for 5 minutes, then transfer carefully to a wire rack to cool completely to room temperature.
  8. Frost: Once cupcakes are fully cooled, frost generously with cream cheese frosting.
  9. Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days or freeze wrapped for up to 1 month. Frosted cupcakes should be refrigerated and consumed within 5-7 days for best taste, ideally within 3 days.

Notes

  • Use the scoop and sweep method for measuring flour to ensure accuracy.
  • Toasting nuts enhances their flavor and texture in the cupcakes.
  • Do not overmix the batter to keep cupcakes tender.
  • Allow cupcakes to cool completely before frosting to prevent frosting from melting.
  • Swapping walnuts with pecans is a good alternative for nut variation.
  • Lightly spraying cupcake liners helps prevent sticking without disturbing the liners.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/carrot-cupcakes-with-cream-cheese-frosting-recipe/