Carrot Cake Cupcakes
Carrot cake has been part of my spring rotation for as long as I can remember, and at some point I started making them as cupcakes because individual portions are easier to bring places and harder to resist in passing. My family visited from Malaysia for six weeks one spring, and I baked something almost every day, which is the only reasonable justification for the quantity of cream cheese frosting I was producing. My family is generous with opinions, which is a polite way of saying that if something is not working they will tell you plainly, so when these disappeared without comment I knew they were right. I feel that carrot cake without cream cheese frosting is just a spiced bread that got confused, and the frosting needs to start cold rather than at room temperature, which is the opposite of what most recipes tell you and is correct. Walnuts are optional, but I add them in a heartbeat when I have them.
Carrot Cake Cupcakes
Carrot cupcakes are the ones you bring somewhere and everyone acts surprised that something with a vegetable in the name can taste this good, as if the carrot is doing anything other than keeping the whole thing moist. The cream cheese frosting is non-negotiable and I will not be discussing alternatives. These are the babies I reach for every spring without needing to think too hard about it, which is exactly what I want from a cupcake.
Ingredients
For the cupcakes
200g (1⅔ cups) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp fine salt
150ml (⅔ cup) neutral vegetable oil
150g (¾ cup) light brown sugar, packed
50g (¼ cup) granulated sugar
3 large eggs, room temperature
1½ tsp vanilla extract
220g (2 cups) finely grated carrots (about 3 medium carrots)
80g (¾ cup) walnuts or pecans, roughly chopped (optional)
For the cream cheese frosting
225g (8 oz) full-fat cream cheese, cold
115g (½ cup) unsalted butter, softened
300g (2½ cups) icing sugar, sifted
1 tsp vanilla extract
Pinch of fine salt
Instructions
Heat the oven to 180°C / 350°F and line a 12-hole muffin tin with cupcake cases.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk the oil, both sugars, eggs, and vanilla until smooth and slightly thickened, about 2 minutes. It will look glossy.
Pour the wet ingredients into the dry and fold until just combined, a few streaks of flour are fine at this point. Add the grated carrots and the walnuts if using, and fold until everything is incorporated. Do not overmix.
Divide the batter evenly between the cases, filling each about two-thirds full. Bake for 20-22 minutes, until a toothpick comes out clean. My oven runs hot, so I check mine at 18 minutes; yours may need the full time or a minute more.
Transfer to a wire rack and cool completely before frosting. Completely. Frosting a warm cupcake is a choice you will immediately regret.
For the frosting: beat the cold cream cheese and softened butter together on medium speed until smooth and well combined, about 2 minutes. Add the icing sugar in two additions, beating on low first to avoid a cloud. Add the vanilla and salt, then beat on medium-high for another minute until light and fluffy.
Frost the cooled cupcakes using a piping bag or a small offset spatula, whichever you prefer. A simple swirl is enough. Most of the time, less is always more.
Hi, I'm Sarina!
I'm passionate about food, photography, and food styling. I want to share my unique perspective with you. Have a look around at my recipes and blog
more about me
Leave a comment