These Carrot Cake Cupcakes are the perfect way to celebrate Easter. Their spice filled flavor pairs perfectly with their fluffy cream cheese frosting. The cupcakes are tender and moist and the finely chopped walnuts on top add a delicious crunch to every bite.
These Carrot Cake Cupcakes are really easy to make. This recipe makes a total of 12 cupcakes, which can easily be doubled, but is also a great amount on its own if you don't need a lot. There are two elements to make: the cupcakes and the cream cheese frosting. The cupcakes bake in just under 20 minutes and you can work on making that frosting as they bake.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Cream Cheese: The cream cheese needs to be softened as well. I recommend pulling this out to sit at room temperature at the very beginning.
Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Let's bake! Get started by preheating your oven to 350º F. Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream both sugars and oil together on medium speed until well combined. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
Add the greek yogurt and mix until combined. With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about ⅔rds of the way. Gently tap the pan on the counter to avoid air bubbles.
Bake for 17-18 minutes until a toothpick inserted into the center of the cake comes out clean. Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.
As the cupcakes bake, we can get started on that fluffy cream cheese frosting. Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
Scrape down the sides of the bowl and mix just until combined.
Once the cupcakes have cooled, scoop the cream cheese frosting into a pastry bag fitted with an Ateco 869 or similar piping tip.
Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outer rim of the cupcake until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes. Top each cupcake with finely chopped walnuts.
These Carrot Cake Cupcakes are the perfect way to celebrate Easter. Their spice filled flavor pairs perfectly with their fluffy cream cheese frosting. The cupcakes are tender and moist and the finely chopped walnuts on top add a delicious crunch to every bite.
Author:Marisa Guerra
Prep Time:15 minutes
Cook Time:17 minutes
Total Time:32 minutes
Yield:12 servings
Category:Dessert
Ingredients
Carrot Cake Cupcakes
120 grams (1 cup) flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
Pinch of cloves
106 grams (½ cup) brown sugar
49 grams (¼ cup) sugar
2 eggs
99 grams (½ cup) oil
85 grams (6 tbsp) plain greek yogurt or sour cream
Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream both sugars and oil together on medium speed until well combined.
Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
Add the greek yogurt and mix until combined.
With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about ⅔rds of the way. Gently tap the pan on the counter to avoid air bubbles.
Bake for 17-18 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.
Cream Cheese Frosting
Cream together the butter and cream cheese until smooth.
With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
Scrape down the sides of the bowl and mix just until combined.
Assembly
Once the cupcakes have cooled, scoop the cream cheese frosting into a pastry bag fitted with an Ateco 869 or similar piping tip.
Starting in the middle of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the outer rim of the cupcake until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes.
Top each cupcake with finely chopped walnuts.
Enjoy!
Notes
Make sure you use whole carrots and wash, peel, and grate them until they are fine. Do not use baby carrots or pre-shredded carrots. You’ll need about 2-3 large carrots.
These cupcakes can be placed in an airtight container and kept in the fridge for up to five days. They're best enjoyed slightly warmed.
