Description
These gorgeous carrot cupcakes are a delightful twist on the classic carrot cake, featuring a moist crumb and warm spices.
Ingredients
Units
Cupcake batter
- 1 3/4 cups (200 g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- pinch of nutmeg
- 3/4 cup (170 g) butter
- 1 cup (200 g) brown sugar
- 1 egg
- 3 tbsp (45 ml) milk
- 1/2 tsp vanilla extract
- 4 medium sized carrots
Cream cheese and orange frosting
- 7 oz (200 g) cream cheese
- 1 cup (100 g) powdered sugar
- 1 tbsp vanilla extract
- 1 tsp orange zest
Instructions
- Preheat your oven to 374°F (190°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- Melt the butter in a small saucepan over low heat or in the microwave. Allow it to cool slightly.
- In a large bowl, whisk the egg with the brown sugar until well combined. Stir in the melted butter, milk, and vanilla extract.
- Wash, peel, and grate the carrots. Fold the grated carrots into the wet mixture.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the cream cheese with the vanilla extract using an electric mixer. Gradually add the sifted powdered sugar and mix well to combine, then add the orange zest and mix until incorporated.
- Once the cupcakes are completely cool, spread or pipe the frosting on top of each one.
- If desired, sprinkle with extra cinnamon or decorate with walnuts.
Notes
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- For a twist, add chopped walnuts or raisins to the batter.
- These cupcakes pair wonderfully with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18
- Sodium: 200
- Fat: 14
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 45