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Carrot Cake Cupcakes

Carrot Cake Cupcakes - recipe card
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These carrot cake cupcakes are supremely moist and tender, with a fine crumb and warm spice notes from cinnamon and nutmeg. A luscious cream cheese frosting provides the perfect tangy-sweet finish, making them an irresistible dessert for any occasion.

Ingredients

Scale
  • For the Cupcakes:
  • 2/3 cup (85g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/3 cup (65g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/3 cup (80ml) vegetable oil
  • 1 large egg, at room temperature
  • 1/3 cup (80g) full-fat Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 2/3 cup (80g) finely grated carrots (from about 2 medium carrots)
  • 1/4 cup (30g) chopped walnuts (optional)
  • For the Cream Cheese Frosting:
  • 4 oz (113g) full-fat cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 3/4 cup (90g) powdered sugar, sifted
  • 1/4 teaspoon vanilla extract

Instructions

  1. 1. Preheat your oven to 350°F / 177°C. Line a 12-cup muffin pan with 4 paper liners (you’ll only need 4 cups; leave the rest empty or fill with water to prevent warping).
  2. 2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and kosher salt. Whisk thoroughly for 20 seconds to evenly distribute the leavening agents and spices.
  3. 3. In a separate large bowl, combine the granulated sugar and light brown sugar. Add the vegetable oil and whisk vigorously until the mixture is smooth and slightly thickened, about 30 seconds.
  4. 4. Add the room-temperature egg to the sugar-oil mixture and whisk until fully incorporated and the batter is pale yellow. Add the Greek yogurt and vanilla extract, whisking until the batter is homogenous and creamy.
  5. 5. Pour the dry ingredients into the wet mixture and stir with a rubber spatula using a folding motion, scraping the bottom of the bowl. Mix only until no streaks of flour remain; overmixing will develop gluten and yield dense cupcakes.
  6. 6. Fold in the finely grated carrots and chopped walnuts (if using) with just 4-5 strokes until evenly distributed. The batter will be thick but not stiff.
  7. 7. Distribute the batter evenly among the 4 prepared muffin cups, filling each about 2/3 full (approximately 1/4 cup per cupcake). Use a small offset spatula or the back of a spoon to gently level the tops.
  8. 8. Bake on the center oven rack for 20-22 minutes, or until the tops spring back when gently pressed and a wooden toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even browning.
  9. 9. Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes. Transfer the cupcakes to a wire rack and cool completely to room temperature, about 30 minutes. Never frost warm cupcakes; the frosting will melt and slide off.
  10. 10. While the cupcakes cool, prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together with a hand mixer on medium speed until smooth, creamy, and free of lumps, about 2 minutes.
  11. 11. Add the sifted powdered sugar and vanilla extract to the cream cheese mixture. Beat on low speed until the sugar is incorporated, then increase to medium-high and beat for 2 minutes until light, fluffy, and spreadable. Do not overbeat or the frosting will become too thin.
  12. 12. Once the cupcakes are completely cool, spoon or pipe the frosting evenly onto each cupcake. For a classic look, use a piping bag with a star tip, or simply spread with an offset spatula. Serve immediately or refrigerate for 30 minutes to set the frosting.

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Frosted cupcakes must be refrigerated; let stand at room temperature for 15 minutes before serving. Frosted cupcakes can be frozen for up to 2 months: place on a baking sheet in the freezer for 1 hour, then wrap individually in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

Nutrition

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Find it online: https://copycatkitchenco.com/carrot-cake-cupcakes/