Dessertscookingclassy4.9
Carrot Cake Cupcakes with Cream Cheese Frosting
Carrot Cake Cupcakes are one of my all time favorite cupcake recipes! They're soft and tender, perfectly moist, their sweet, spiced flavor is absolutely perfect and the cream cheese frosting and crunchy chopped pecans is the perfect finishing touch. A must have recipe!
👥 12 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 35 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
📝 Preparation Steps
1
For the cupcakes: Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg, set aside.
ground cinnamon1 tsp(226g) cream cheese, (nearly at room temperature)8 oz
2
In a separate large mixing bowl, whisk together granulated sugar and brown sugar, then add eggs and using an electric hand mixer, blend mixture on low speed ⏱️ 30 seconds, until slightly pale.
large eggs2(226g) cream cheese, (nearly at room temperature)8 oz
3
Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined, then mix ⏱️ 20 seconds longer.
vanilla extract1 tsp(226g) cream cheese, (nearly at room temperature)8 oztsp vanilla extract1/2
4
Mix in half of the dry ingredients, then pour the shredded carrots into the bowl with the remaining flour mixture and toss in flour mixture to coat carrots (they'll clump together a bit but that's fine). Pour carrot mixture into the batter and blend until evenly combined.
5
Pour batter into paper-lined muffin cups, filling each cup about 3/4 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about ⏱️ 19 - 21 minutes. Cool in muffin tin several minutes then transfer to a wire rack and cool completely.
cups (178g) all-purpose flour1 1/4cups (195g) finely shredded carrots (from about 4 medium carrots)1 1/2cup (140g) granulated sugar2/3cup (78g) packed light-brown sugar1/3cup (64g) unsweetened applesauce1/4cup (120ml) vegetable oil1/2cup (82g) chopped pecans3/4cup (112g) unsalted butter, (nearly at room temperature)1/2(226g) cream cheese, (nearly at room temperature)8 ozcups (412g) powdered sugar3 1/2
6
For the frosting: Using an electric mixer whip together butter and cream cheese on medium-high speed until smooth and fluffy. Mix in vanilla extract.
vanilla extract1 tsp(226g) cream cheese, (nearly at room temperature)8 oztsp vanilla extract1/2
7
With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth*. Frost cupcakes with cream cheese frosting then immediately roll edges of frosting in chopped pecans.
8
For the optional carrot decoration: Tint marzipan with orange gel coloring and knead to evenly incorporate color. Separate small pieces at a time (I did 4g carrots) then roll into carrot shapes (roll a tapered log shape).
(226g) cream cheese, (nearly at room temperature)8 ozMarzipan (about 1/4 cup)50 g
9
Dip a toothpick lightly in cocoa powder, shaking of excess then gently roll carrot across toothpick (in random places) while slightly rotating to make slight indentations (to give it that natural look).
(226g) cream cheese, (nearly at room temperature)8 ozCocoa powder (I used Dutch processed)
10
Poke a small hole in the top of each carrot and insert parsley. Gently press carrots into frosting on tops of cupcakes.
11
Store in an airtight container in refrigerator. Allow to rest at room temperature until no longer cold before serving.
Nutrition Facts
calories
540 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
1 g
sugar Content
53 g
sodium Content
187 mg
protein Content
4 g
cholesterol Content
68 mg
carbohydrate Content
67 g
saturated Fat Content
17 g
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