Irresistible Carrot Cake Cupcakes with Creamy Frosting Delight
Delightful carrot cake cupcakes with creamy frosting, perfect for any occasion.
Equipment
- Muffin Tins
- Mixing bowl
- - Mixer
- Measuring cups
- spoons
- Cookie scoop
Ingredients
For the Cupcakes
- 2 cups All-Purpose Flour Substitute with oat flour for a wholesome twist.
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon Can use apple pie spice for a unique variation.
- 1/2 tsp Kosher Salt
- 1/4 tsp Finely Grated Nutmeg Feel free to swap with freshly grated ginger for a kick.
- 1/2 cup Unsalted Butter Coconut oil works as a great dairy-free alternative.
- 1 cup Granulated Sugar Brown sugar can provide a deeper flavor.
- 1/2 cup Light Brown Sugar
- 3 large Large Eggs Flax eggs can substitute for a vegan option.
- 2 tsp Pure Vanilla Extract
- 1 cup Whole Milk Almond or oat milk is perfect for dairy-free baking.
- 2 cups Grated Carrots Fresh grated carrots are a must for best results.
- 1/2 cup Toasted Unsalted Pecans Walnuts can be used for a different flavor.
For the Cream Cheese Frosting
- 8 oz Cream Cheese Mascarpone can be an excellent alternative.
- 4 cups Confectioners' Sugar
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
For Serving
- 1/2 cup Finely Chopped Toasted Pecans
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line muffin tins with cupcake liners.
- In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, kosher salt, and finely grated nutmeg until well combined.
- Using a mixer, beat softened unsalted butter and both sugars until light and fluffy, about 3-5 minutes.
- Beat in large eggs one at a time and mix until each is incorporated, then add vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing until just combined, then add whole milk and blend until smooth.
- Gently fold in grated carrots and toasted pecans until just combined.
- Spoon the batter into cupcake liners, filling each about 3/4 full.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
- For the frosting, beat cream cheese and butter until smooth, then add confectioners' sugar, ground cinnamon, and salt, blending until creamy.
- Once the cupcakes are cool, pipe frosting onto each cupcake and top with finely chopped toasted pecans.
Notes
Optional: Dust with a sprinkle of ground cinnamon for extra flavor.