Name: Carrot Cupcake
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups All-purpose flour; 1 tsp Baking powder; 0.5 tsp Baking soda; 1.5 tsp Ground cinnamon; 0.5 tsp Ground ginger; 0.25 tsp Salt; 0.75 cup Vegetable oil; 0.5 cup Granulated sugar; 0.5 cup Brown sugar, packed; 2 Large eggs, room temperature; 1 tsp Vanilla extract; 1.5 cups Finely grated carrots; 8 oz Cream cheese, softened; 0.5 cup Unsalted butter, softened; 2 cups Powdered sugar

Baking

Carrot Cupcake

These carrot cupcakes are incredibly moist, bursting with fresh grated carrots and warm autumnal spices. Finished with a luscious swirl of tangy cream cheese frosting, they are the ultimate treat for any dessert lover.

Prep

20m

Cook

22m

Serves

Calories

385kcal

Qty	Ingredient
1.5 cups 190 g	All-purpose flour
1 tsp 5 g	Baking powder
0.5 tsp 3 g	Baking soda
1.5 tsp 4 g	Ground cinnamon
0.5 tsp 1 g	Ground ginger
0.25 tsp 1 g	Salt
0.75 cup 180 ml	Vegetable oil
0.5 cup 100 g	Granulated sugar
0.5 cup 100 g	Brown sugar, packed
2 100 g	Large eggs, room temperature
1 tsp 5 ml	Vanilla extract
1.5 cups 150 g	Finely grated carrots
8 oz 225 g	Cream cheese, softened
0.5 cup 115 g	Unsalted butter, softened
2 cups 240 g	Powdered sugar

2 Method

Step 1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined.

Step 3. In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar together until smooth. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.

Step 4. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.

Step 5. Gently fold in the grated carrots until evenly distributed.

Step 6. Divide the batter evenly among the cupcake liners, filling each about three-quarters full.

Step 7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the tin before frosting.

Step 8. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and beat on high until light and fluffy. Pipe or spread onto cooled cupcakes.

·
Always grate your carrots fresh; pre-shredded carrots from the store are too dry for this recipe.
·
Ensure your cream cheese and butter are at room temperature to avoid a lumpy frosting.
·
To make them extra special, add 1/2 cup of chopped walnuts or pecans to the batter for crunch.
·
Don't overfill the liners; 3/4 full is the sweet spot for a perfectly domed top.

? FAQ

Can I make these cupcakes in advance?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving or store frosted cupcakes in the fridge.

Do I need to refrigerate carrot cupcakes?

Because of the cream cheese frosting, these cupcakes should be refrigerated if not eaten within 2 hours. They taste best at room temperature, so take them out 30 minutes before serving.

Can I add pineapple or raisins?

Absolutely! You can add 1/4 cup of drained crushed pineapple or raisins for extra moisture and sweetness.

Can I use this recipe for a cake?

Yes, this batter will work for a small 8-inch round cake, though you may need to increase the bake time to 30-35 minutes.

Zen Cupcake

Carrot Cupcake

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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