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Carrot Cake Cupcake
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup crushed pineapple, drained
- 1/4 cup shredded coconut
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/4 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.
- In a separate large bowl, whisk together 1/2 cup of vegetable oil, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in 1 1/2 cups of grated carrots, 1/2 cup of chopped walnuts or pecans (optional), 1/4 cup of crushed pineapple, and 1/4 cup of shredded coconut.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the cream cheese frosting, beat 8 oz of softened cream cheese and 1/2 cup of softened unsalted butter together until smooth.
- Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until light and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and enjoy!
Carrot cake cupcakes have a rich history dating back to the 1960s when they first gained popularity in the United States. These delectable treats are a spin-off of traditional carrot cake, with a moist and flavorful base made from grated carrots, spices, and nuts, topped with luscious cream cheese frosting. Renowned chefs like Martha Stewart and Ina Garten have popularized this dessert, and it has become a staple in bakeries and cafes across the country. The best versions of this dish can be found in Southern bakeries, where the recipe has been perfected over generations. The key to a perfect carrot cake cupcake lies in the balance of spices, the moisture of the cake, and the creaminess of the frosting. For a unique twist, some bakers add pineapple or coconut to the batter, elevating the flavor profile. Whether enjoyed as a sweet indulgence or a special occasion treat, carrot cake cupcakes continue to delight dessert enthusiasts worldwide.
45 min
12
280 calories
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