Get ready to experience a mind-blowing twist on the classic carrot cake that will make your taste buds dance with joy! These irresistible carrot cupcakes are not just another dessert - they're a creamy, spicy, sweet adventure that transforms an ordinary treat into a culinary masterpiece. With a perfectly moist texture, warm cinnamon notes, and a luxurious brown sugar cream cheese frosting, these cupcakes are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 cups grated carrots
- 1 package cream cheese, softened
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prepare for baking.
- In a medium mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. Set this dry mixture aside.
- In a large mixing bowl, combine 1/2 cup of vegetable oil and 1 cup of granulated sugar. Use a whisk or an electric mixer on medium speed to blend them together until well combined.
- Add 2 large eggs to the oil and sugar mixture, one at a time, mixing well after each addition. Ensure the mixture is smooth and creamy.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in dense cupcakes.
- Fold in 2 cups of grated carrots gently using a spatula until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the brown sugar cream cheese frosting. In a medium bowl, beat together 1 package of softened cream cheese and 1/2 cup of softened unsalted butter until smooth and creamy.
- Add 1/2 cup of brown sugar and 1 teaspoon of vanilla extract to the cream cheese mixture, and continue to mix until well incorporated.
- Gradually add 2 cups of powdered sugar, mixing on low speed until combined. Once combined, increase the speed to medium and beat until the frosting is light and fluffy.
- Once the cupcakes are completely cool, use a piping bag or a knife to frost each cupcake generously with the brown sugar cream cheese frosting.
- Optionally, you can sprinkle a little extra cinnamon or some chopped nuts on top of the frosting for added flavor and decoration.
- Serve the carrot cupcakes immediately, or store them in an airtight container in the refrigerator for up to 3 days. Enjoy!
Tips
- Always use fresh, finely grated carrots for the best moisture and texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes.
- Make sure your cream cheese and butter are truly softened at room temperature for the smoothest frosting.
- Use a piping bag for a professional-looking frosting finish.
- For extra flavor, consider adding a pinch of nutmeg or ginger to the batter.
- Let the cupcakes cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator to maintain freshness.
- For a fun variation, try adding chopped walnuts or pecans to the batter or as a topping.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 65mg
