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Carrot Cake Cupcakes with Cream Cheese Frosting Recipe

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4.1 from 4 reviews

  • Author: Lea
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Carrot Cake Cupcakes topped with a luscious cream cheese frosting. Bursting with shredded carrots, crushed pineapple, shredded coconut, and crunchy nuts, these cupcakes offer a perfect balance of sweetness and texture, ideal for any celebration or cozy treat.

Ingredients

Cake Ingredients

  • 440g / 14 oz (1 can) crushed pineapple in juice, drained but reserve juice
  • 1/2 cup milk, at room temperature (full fat best, low fat ok)
  • 1/2 tsp white vinegar (or lemon juice or other clear vinegar)
  • 2 large eggs, at room temperature
  • 1 cup brown sugar, loosely packed
  • 1/3 cup vegetable oil or canola oil
  • 1 1/3 cups plain/all-purpose flour
  • 1 1/4 tsp baking soda (NOT baking powder)
  • 1/4 tsp salt
  • 1 1/4 tsp cinnamon powder
  • 1 1/3 cups shredded carrot (about 1 medium carrot, peeled)
  • 2 tbsp shredded or desiccated coconut, unsweetened
  • 1/3 cup walnuts or pecans, roughly chopped

Cream Cheese Frosting Ingredients

  • 180g / 6 oz cream cheese, at room temperature
  • 90g / 6 tbsp unsalted butter, softened (17°C/62°F)
  • 3 1/2 cups soft icing sugar / powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup walnuts or pecans, moderately finely chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and line a 12-hole muffin tin with cupcake liners for easy removal and cleanup.
  2. Drain Pineapple: Drain the crushed pineapple well, reserving the juice. Measure out 3/4 cup of pineapple and 2 tablespoons of the juice for the batter.
  3. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon to ensure even distribution.
  4. Whisk Wet Ingredients: In a separate bowl, combine the milk, vinegar, eggs, sugar, oil, and the reserved 2 tablespoons of pineapple juice. Whisk until fully combined.
  5. Add Stir-Ins: Fold the shredded carrot, crushed pineapple, coconut, and roughly chopped nuts into the wet ingredients until evenly mixed.
  6. Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients and stir gently just until no flour patches remain. The batter should be thick and somewhat lumpy due to the add-ins.
  7. Fill Muffin Tin: Use a 3-tablespoon levered ice cream scoop or spoon to evenly divide the batter into the prepared muffin holes.
  8. Bake: Place the muffin tin in the oven and bake for around 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer cupcakes to a cooling rack and let cool completely before frosting.
  9. Cream Butter: Using a mixer with a paddle attachment (or hand whisk), beat the softened butter for 1 minute until creamy and smooth, scraping down the sides as needed.
  10. Add Cream Cheese: Add the cream cheese to the butter and continue beating for another minute until the mixture is smooth and well combined.
  11. Incorporate Icing Sugar: Add a third of the sifted icing sugar and beat on low speed to avoid sugar flying everywhere. Gradually add half of the remaining sugar, then the rest, beating well after each addition.
  12. Fluff Frosting: Beat the frosting on high speed for 2 minutes until it becomes light and fluffy. Then add vanilla extract and salt, mixing briefly to combine.
  13. Pipe Frosting: Transfer the frosting into a piping bag fitted with a round tip or use a ziplock bag with the corner snipped off. Pipe the frosting onto each cooled cupcake evenly.
  14. Garnish: Sprinkle the tops with finely chopped walnuts or pecans for a delightful crunch and finish.

Notes

  • Note 1: Reserving the pineapple juice helps enhance moisture and flavor in the cupcakes.
  • Note 2: Vinegar reacts with baking soda to help the cupcakes rise and keep them tender.
  • Note 3: Baking soda is crucial for proper leavening; do not substitute with baking powder.
  • Note 4: Use fresh shredded carrot for the best texture; about one medium carrot yields 1 1/3 cups shredded.
  • Note 5: Ensure the cream cheese is at room temperature for smooth frosting.
  • Note 6: Sifting the icing sugar prevents lumps and gives a silky frosting texture.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/carrot-cake-cupcakes-with-cream-cheese-frosting-recipe/