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Carrot Cake Cupcakes with Cream Cheese Frosting
Recipe video above. Carrot cake, but in cupcake form! These little beauties are ultra-moist, spiked with cinnamon and dotted through with nuts. Crowned with a creamy and fluffy cream cheese frosting, they're perfect as little treats or served for dessert.While carrot seems like a bizarre thing to add to a cake, the reason for it is very simple: It results in a moist and tender crumb quite unlike any other type of cake. It doesn't taste like carrot at all, and were it not in the name nobody would be the wiser!
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 180°C/350°F (all oven types). Line a 12-hole muffin tin with cupcake liners.
2
Canned pineapple: Drain crushed pineapple well, reserving the juice. Measure out 3/4 cup pineapple and 2 tbsp pineapple juice.
3
Whisk Dry Ingredients: Whisk Dry ingredients in a large bowl.
4
Whisk Wet Ingredients: In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 2 tbsp pineapple juice from Step 2.
large eggs (, at room temperature)2
5
Add-ins: Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
coconut (, shredded or desiccated (unsweetened))2 tbsp
6
Combine Wet & Dry: Pour Wet into Dry ingredients, stir only until flour is no longer visible. Batter will be lumpy (from the stir-ins) and thick, but runny.
7
Fill muffin tin: Divide batter between 12 holes. (A 3-tbsp levered ice cream scoop makes life super-easy here.)
8
Bake ⏱️ 20 minutes or until a toothpick inserted into the centre comes out clean. Transfer to cooling rack and fully cool before frosting.
9
Cream Cheese Frosting
10
Cream butter: Using the paddle attachment on a stand mixer (or whisk attachments for hand mixer), beat the butter for ⏱️ 1 minute until smooth, scraping down the sides as needed.
11
Cream cheese: Add cream cheese then beat for ⏱️ 1 minute until smooth.
12
Icing sugar: Add 1/3 of the icing sugar, then starting on the lowest speed (to avoid a powdery explosion!), beat until mostly incorporated. Add half the remaining icing sugar, beat it in, then the remaining icing sugar.
13
Fluff it! Beat on high for ⏱️ 2 minutes until fluffy. Add vanilla and salt, beat briefly to incorporate.
14
Pipe: Transfer to piping bag fitted with a round tip (or ziplock bag with snipper corner). Pipe on to cupcake, sprinkle with chopped walnuts or pecans if desired.
Nutrition Facts
calories
458 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
1 g
sugar Content
52 g
sodium Content
268 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
62 mg
carbohydrate Content
65 g
saturated Fat Content
13 g
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