Carrot Cake Cupcakes with Cream Cheese Frosting

-


Skip to Recipe

Spring is on its way, which means it is time for new beginnings. What does spring mean to you? For me, after a long bleak winter, there’s nothing better than hearing birds chirping, daffodils blooming, leaves reappearing on the trees, and most importantly, digging into my favorite Carrot Cake.

These Carrot Cake Cupcakes have all the flavors of a classic Carrot Cake, but in the form of cupcakes. Moist, light, packed with freshly grated carrot, infused with rich warm spices and topped off with a luscious cream cheese frosting, you will love everything about them.
Though these cupcakes grace our table during Easter, spring brunches, birthdays and celebrations, they are also an incredible dessert that can be enjoyed all year long.
Are these healthy? Not, so much but they are certainly one of the tastiest way to get your daily intake of veggies.

How to Store these Cupcakes?

These cupcakes are best stored in the refrigerator in an airtight container for upto 5 days.
If you are looking for other Desserts for the holiday season, you can also check:
Tips and Tricks
  • The key to super-moist cupcakes lies in using freshly grated carrots. The store bought pre-shredded carrots are generally too dry for this recipe.
  • Do not squeeze the moisture out of the shredded carrots. A lot of recipes call for draining the excess moisture, but that would take away the moistness from the cupcakes.
  • Allow the cupcakes to cool down completely before adding the cream cheese frosting. If you frost them while they are warm, the frosting will melt.
  • Don't overmix the batter.The more you mix the batter, the more gluten strands form, creating a denser texture. For a soft and light crumb, only mix until incorporated!

If you make these Carrot Cake Cupcakes, I would love to know how they turned out! Please let me know by leaving a comment below.



Carrot Cake Cupcakes with Cream Cheese Frosting Carrot Cake Cupcakes with Cream Cheese Frosting
Author: Happily Cooking
Preparation Time:
Cooking time:
Cooling time:
Yields: 12 cupcakes
Calories per serving: 220kcal




Ingredients:
    For the Cupcakes
  • 1 1/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg powder
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 2 eggs, at room temperature
  • 1/3 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cup peeled and shredded carrots
  • 1/3 cup chopped walnuts or pecans, plus more for garnishing, optional

    • For the Cream Cheese Frosting
  • 180 g full fat cream cheese, at room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar ( you can adjust as per your taste)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions:
  1. Preheat the oven to 175°Celsius. Line a 12-cup muffin pan with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon powder, ginger, and nutmeg powder. Set aside.
  3. In another bowl, whisk the oil, brown sugar, eggs, yogurt and vanilla extract together until combined, and then add in the shredded carrots.
  4. Pour the wet ingredients into the dry ingredients and fold or whisk together until completely combined. The batter will be slightly thick.
  5. Evenly divide the batter into the cupcake liners, filling only about 3/4 full.
  6. Transfer to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cupcakes to cool down completely before decorating them with cream cheese frosting.
  8. Meanwhile, make the frosting, in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
  9. Add the powdered sugar, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes.
  10. Cover and refrigerate the frosting for 30 minutes, if you plan to pipe the frosting with a piping bag. However, this step is optional.
  11. Transfer the cream cheese filling to a piping bag fitted with a round tip (or ziplock bag with snipper corner). Pipe on to the cupcakes, sprinkle with chopped walnuts or pecans if desired and serve!

Comments

Post a Comment

Most Popular Recipes

Chicken Pot Pie Hand Pies

-
Image
Skip to Recipe Chicken Pot Pie graces our dinner table very often during the colder months. It is comfort food at its finest and full of warm, cozy flavors. However, making it can be quite a hassle. There’s the rolling of the pie dough, the making of the filling, the assembly of the pie, and finally the baking. That is where these Chicken Pot Pie Hand Pies come in. These Hand Pies have everything you love about a classic, hearty, homemade chicken pot pie but without all the fuss. The fact that these take almost half the time of regular pot pies to bake is a big win, especially during the weeknights. Prepared with a rich and creamy filling of chicken and veggies and tucked into store-bought puff pastry, then baked until golden and crisp. With a delectable filling inside and a golden beautiful crust outside, these savory pies are such a wonderfully cozy treat to warm up with on a chilly fall or winter night. They can be
Read more

Crispy Parmesan Potato Stacks

-
Image
Skip to Recipe Who doesn't like potatoes? They are versatile, affordable, and it doesn’t take much to transform them into scrumptious, mouthwatering dishes, making them an excellent choice for party appetizers that can feed a hungry crowd. These Crispy Parmesan Potato Stacks are a fun twist on the traditional potato dishes. Layers of thinly sliced potatoes that are infused with butter, garlic and parmesan and then baked in a muffin pan until golden and crispy. As each stack bakes, the top layers of the potatoes and edges get crispy while the center remains soft and creamy. Not to mention,as they bake in the oven, they will leave your kitchen smell incredible! Though they look festive and elegant, they don’t need much to make them delish. The secret to a great stack is thinly slicing the potatoes and layering them together. So while a sharp knife is an option, you're much better off using a mandolin. This ensures that each
Read more

Blueberry Chia Seed Pudding

-
Image
Skip to Recipe Though chia seeds have been there in the market for a pretty long time, it was only a few years ago that I came to know about them from an article. Initially, their consumption was limited to smoothies, but when puddings made with chia seeds came popping up on my Instagram feed, I knew it was time for me to give it a try! And to my surprise, it turned out awesome, and I was hooked. When the temperature rises, our breakfast staple oatmeal takes a backseat and enters CHIA SEED PUDDING. Filled with wholesome ingredients, this creamy Blueberry Chia Seed Pudding is a healthy, nourishing, and satisfying breakfast that comes together in no time. All you have to do is blend, mix, and set it into the refrigerator overnight. And, you will wake up to a delicious meal ready for you in the morning with minimal effort! Brilliant, isn’t it? Scented with vanilla, cinnamon and loaded with fresh blueberries, this pudding is simply amazing! Despite
Read more

Carrot Cake Bliss Balls

-
Image
Skip to Recipe We all have been in a similar situation. After a whole day of healthy eating, when you think that you have turned a corner, the clock strikes 3 p.m, and even before realizing, you are halfway through a bag of crisps or a big block of chocolate. When it comes to healthy eating, there’s one strategy that works time and again, and that is meal prepping. It has been a life-changer for me. Amidst hectic weekday schedules, it not only saves a lot of my time but also opens a world of healthy treats that are readily available when hunger strikes. These Carrot Cake Bliss Balls take the flavors of a traditional carrot cake and turn it into a healthy snack! Packed with fresh carrots and oats and naturally sweetened with dates, these Carrot Cake Bliss Balls satisfy your hunger and give you an instant energy boost. This no-bake recipe comes together in no time and makes for a healthy and delicious snack you can grab
Read more

Hearty Vegetable and Lentil Stew

-
Image
Skip to Recipe Rainy and cold weather seems to demand a bit of comfort food, and hence I have been making a lot of soups and stews lately. When it comes to vegetarian cooking, lentils are a favorite of mine and are always present in my pantry. They are packed with plant based protein and a great way to make filling and healthy meals. Not to forget, they are budget friendly too! This Vegetable and Lentil Stew is hearty, comforting and satisfying as it is loaded with a lot of vegetables and it is a nutritional powerhouse. If you are looking to transition to a vegetarian diet or simply looking for meatless meals, then this stew is perfect for you! Even my meat loving husband approved of it and relished it with gusto. I have used brown lentils for this recipe as they hold their shape, and at the same time, absorb all the flavors. What I love about this stew is that it is incredibly versatile and customizable. I have
Read more

Hash Brown Egg Cups

-
Image
Skip to Recipe Most days you will find us starting our day with a sweet meal, like Healthy Morning Glory Muffins , Easy and Healthy Homemade Granola , Tiramisu Chia Seed Pudding and Healthy Apple Cinnamon Muffins. However, once in a while, we switch things up and opt for savory bites. If you too want to opt out of sweet ways and start the day with a hearty, savory make-ahead breakfast, this is the recipe for you! These Hash Brown Egg Cups are pretty much exactly what they sound like. Hash brown cups that are filled with eggs, cheddar, bacon and veggies and then cooked in the oven. Why this Recipe Works Healthy: Packed with protein and veggies, these are a nutritious way to start your day. Easy customizable: These cups can be easily customized to suit your own tastes and preferences. You can add whatever diced veggies and meat y
Read more