Carrot cupcakes are a classic dessert that everyone should know how to make. They are perfect for any occasion, from birthdays to potlucks to holiday parties. These cupcakes are moist, flavorful, and topped with a creamy frosting that will leave everyone wanting more. In this blog post, we will show you how to make easy and delicious carrot cupcakes that are sure to be a hit.
Ingredients
- 1 1/2 cups (200g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (175g) shredded carrots
- 1/2 cup (50g) chopped walnuts
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the shredded carrots and chopped walnuts.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely before frosting.
Cream Cheese Frosting
- 8 oz (225g) cream cheese, at room temperature
- 1/2 cup (115g) unsalted butter, at room temperature
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
- In a large bowl, beat the cream cheese and butter together until smooth.
- Add the powdered sugar and vanilla extract and beat until creamy.
- Frost the cupcakes with a knife or a piping bag.
Variations
- Vegan: Use your favorite egg substitute and vegan cream cheese for the frosting.
- Gluten-free: Use a gluten-free flour blend instead of all-purpose flour.
- Pineapple: Add 1/2 cup (120g) crushed pineapple to the batter for a tropical twist.
- Raisins: Fold in 1/2 cup (80g) raisins for extra sweetness.
- Spices: Add 1/2 tsp nutmeg or ginger for a spicier flavor.
Carrot cupcakes are a delicious and easy dessert that everyone will love. They are perfect for any occasion and can be customized to suit your taste. Whether you prefer a classic cream cheese frosting or want to add some pineapple or raisins to the batter, these cupcakes are sure to be a hit. So next time you’re in the mood for something sweet, whip up a batch of these delicious carrot cupcakes and enjoy!
FAQ
Can I substitute the grated carrots with carrot puree?
No, it’s not recommended to substitute grated carrots with carrot puree in this recipe. The grated carrots add texture and moisture to the cupcakes, while carrot puree will make them too dense.
Can I use oil instead of butter?
Yes, you can use oil instead of butter in this recipe. However, keep in mind that butter adds a richer flavor to the cupcakes, so using oil will result in a slightly different taste.
Can I add nuts to the batter?
Yes, you can add chopped nuts such as walnuts or pecans to the batter for extra texture and flavor. Just be sure to fold them in gently to avoid overmixing the batter.
Can I make cream cheese frosting ahead of time?
Yes, you can make cream cheese frosting ahead of time and store it in the refrigerator for up to 3 days. Just be sure to let it come to room temperature and give it a good stir before using it to frost the cupcakes.
How should I store the cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to a week.
Can I use a different type of flour?
It’s not recommended to use a different type of flour in this recipe, as the amount of liquid and leavening agents may need to be adjusted accordingly. Stick to all-purpose flour for best results.
Can I use a different type of sweetener?
You can use a different type of sweetener such as honey or agave nectar, but keep in mind that it will affect the texture and taste of the cupcakes. Adjust the amount accordingly and be prepared for a slightly different result.
Can I add other spices to the batter?
Yes, you can add other spices such as cinnamon, nutmeg, or ginger to the batter for extra flavor. Start with a small amount and adjust to taste.
Can I make these cupcakes gluten-free?
Yes, you can make these cupcakes gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be sure to check the label and adjust the amount of liquid and leavening agents accordingly.
Can I make these cupcakes vegan?
Yes, you can make these cupcakes vegan by using plant-based milk and butter substitutes, and replacing the eggs with a flax or chia egg. There are many recipes available online for vegan carrot cupcakes.
