Description
Indulge in these irresistibly moist, spiced carrot cake cupcakes crowned with a silky cream cheese frosting. Perfect for festive gatherings or a cozy tea time treat, every bite offers a warm embrace of spice and sweetness.
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour (178g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 1/2 cups finely shredded carrots (about 4 medium carrots, 195g)
- 2/3 cup granulated sugar (140g)
- 1/3 cup packed light-brown sugar (78g)
- 2 large eggs
- 1/4 cup unsweetened applesauce (64g)
- 1 tsp vanilla extract
- 1/2 cup vegetable oil (120ml)
- 3/4 cup chopped pecans (82g) – optional garnish
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, nearly at room temperature (112g)
- 8 oz cream cheese, nearly at room temperature (226g)
- 3 1/2 cups powdered sugar (412g)
- 1/2 tsp vanilla extract
For Optional Carrot Decorations:
- 50g marzipan (about 1/4 cup)
- Orange gel food coloring
- Cocoa powder (for dusting)
- 12 small curly parsley stems (for carrot tops)
Instructions
-
Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
-
Mix Dry Ingredients:
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
-
Blend Sugars & Eggs:
- In a large bowl, combine granulated and brown sugars.
- Add eggs and beat on low speed for about 30 seconds until slightly pale.
-
Add Applesauce & Vanilla:
- Stir in the unsweetened applesauce and vanilla extract.
- Slowly drizzle in vegetable oil while mixing until fully incorporated.
-
Incorporate Carrots & Dry Mix:
- Add half of the dry ingredients to the wet mixture.
- Toss the shredded carrots with the remaining dry ingredients, then fold them gently into the batter.
-
Bake:
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 19-21 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack.
-
Prepare the Frosting:
- Using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy.
- Mix in the vanilla extract, then gradually add powdered sugar while beating on low speed until smooth.
-
Decorate:
- Frost the cooled cupcakes using a piping bag or spatula.
- Optionally, roll the frosted edges in chopped pecans for added crunch.
-
Optional Carrot Decorations:
- Tint marzipan with a few drops of orange gel food coloring and knead until the color is evenly distributed.
- Roll small pieces into tapered carrot shapes, dust lightly with cocoa powder to create natural texture, and insert a parsley stem into each.
- Gently press these decorative carrots onto the frosted cupcakes.
Notes
- Storage: Due to the cream cheese frosting, store cupcakes in an airtight container in the refrigerator. Allow them to come to room temperature before serving for optimal flavor and texture.
- Frosting Tip: If your frosting appears too runny, chill it briefly in the freezer and then re-beat until it firms up.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American