Indulge your sweet tooth with a delightful twist on a classic favorite—Salted Caramel Carrot Cake Cupcakes! These moist, spiced cupcakes are bursting with freshly grated carrots and a luscious salted caramel surprise hidden in the center. Topped with creamy frosting and drizzled with extra caramel, they are the perfect treat for any occasion. Whether you're hosting a party or simply craving something sweet, these cupcakes will leave your guests begging for the recipe. Get ready to elevate your dessert game and impress everyone with this irresistible combination of flavors!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup salted caramel sauce
- Cream cheese frosting for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk until smooth and fully incorporated.
- Add eggs one at a time to the sugar mixture, beating well after each addition. Stir in vanilla extract.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 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 oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small knife or cupcake corer to create a small cavity in the center of each cupcake.
- Drizzle salted caramel sauce into each cavity, allowing it to slightly overflow.
- Pipe or spread cream cheese frosting on top of each cupcake.
- Finish by drizzling additional salted caramel sauce over the frosted cupcakes for extra decadence.
- Refrigerate for 30 minutes to set the frosting, then serve and enjoy at room temperature.
Tips
- Prep Ahead: To save time, you can prepare the grated carrots and the salted caramel sauce in advance. This way, when you're ready to bake, everything is ready to go!
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes, so gentle folding is key to keeping them light and fluffy.
- Room Temperature Ingredients: Ensure your eggs and any other refrigerated ingredients are at room temperature before mixing. This helps create a smooth batter and improves the texture of your cupcakes.
- Perfectly Baked: Keep an eye on your cupcakes as they bake. Start checking for doneness at 18 minutes; they’re ready when a toothpick inserted into the center comes out clean.
- Cooling Time: Allow your cupcakes to cool completely before adding the salted caramel and frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Filling Technique: When creating the cavity for the salted caramel, use a cupcake corer or a small knife to make a clean cut. This will help you fill them evenly and avoid crumbling.
- Extra Drizzle: For an extra touch of decadence, drizzle more salted caramel on top of the frosted cupcakes right before serving. It not only looks stunning but adds an additional layer of flavor!
- Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to three days. Allow them to come to room temperature before serving for the best flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 3g
Fat: 18g
Saturated Fat: g
Cholesterol: 45mg
