Delicious Carrot Cupcakes
How to Make Moist and Fluffy Carrot Cupcakes
Learn how to bake delightful carrot cupcakes from scratch! These cupcakes are incredibly moist, packed with warm spice, and topped with a luscious cream cheese frosting. Perfect for any occasion, this recipe is detailed to guide even beginner bakers to success.
Carrot Cupcake Batter Ingredients- 88g Eggs (room temperature)
- 78g Brown Sugar
- A pinch of Vanilla Oil (or 1/2 tsp Vanilla Extract)
- 75g Canola Oil (or vegetable oil)
- 115g Cake Flour
- 3g Ground Cinnamon (about 1 tsp)
- 2g Baking Powder (about 1/2 tsp)
- 20g Pecans (finely chopped)
- 30g Almonds (finely chopped)
- 95g Fresh Carrots (finely grated or shredded)
Cream Cheese Frosting Ingredients- 200g Cream Cheese (softened at room temperature)
- 25g Powdered Sugar (sifted)
- 80g Heavy Cream (cold)
- 2g Lemon Juice (about 1/2 tsp)
Garnish Ingredients- Walnuts, chopped (for garnish)
- Decorative leaves (optional)
- 200g Cream Cheese (softened at room temperature)
- 25g Powdered Sugar (sifted)
- 80g Heavy Cream (cold)
- 2g Lemon Juice (about 1/2 tsp)
Garnish Ingredients- Walnuts, chopped (for garnish)
- Decorative leaves (optional)
Cooking Instructions
Step 1
In a large bowl, combine 88g of room-temperature eggs and 78g of brown sugar. Mix them together.
Step 2
Add a pinch of vanilla oil (or vanilla extract) for a lovely aroma.
Step 3
Place the bowl over a double boiler (a bowl set over simmering water). Gently warm the mixture, stirring occasionally, until the sugar is dissolved and the ingredients are well combined. Be careful not to let hot water splash into the bowl.
Step 4
Using a whisk, lightly mix the ingredients until just combined. Avoid over-whisking at this stage, as we don’t want to incorporate too much air yet.
Step 5
Now, it’s time for the hand mixer! Using a medium to high speed, beat the mixture until it becomes pale and a light brown color. This process helps to eliminate any eggy smell and create a smoother batter. Once it reaches a pale brown hue, switch to low speed and beat for another 1-2 minutes to refine the texture.
Step 6
Pour in the oil. Add 75g of canola oil (or vegetable oil).
Step 7
Using the hand mixer on medium speed, whip for 1-2 minutes until the oil is fully incorporated into the batter. It’s important that the oil is emulsified and not separating.
Step 8
In a separate bowl, sift together 115g of cake flour, 3g of ground cinnamon, and 2g of baking powder. Add this dry mixture to the wet ingredients. Sifting ensures no lumps and helps the cupcakes rise evenly and become fluffy.
Step 9
After adding the dry ingredients, switch from the whisk or beaters to a spatula. Gently fold the ingredients together until just combined. Be careful not to overmix, as this can result in tough cupcakes. Stop mixing as soon as you no longer see streaks of flour.
Step 10
Add 20g of finely chopped pecans and 30g of finely chopped almonds to the batter. These nuts will add a wonderful texture and nutty flavor.
Step 11
Finally, fold in 95g of finely grated or shredded fresh carrots. Carrots provide moisture and a natural sweetness to the cupcakes.
Step 12
Gently fold everything together with the spatula until just combined. Ensure the carrots and nuts are evenly distributed throughout the batter.
Step 13
Spoon the batter into prepared muffin liners, filling each about 80% full. This leaves room for the cupcakes to rise during baking without overflowing.
Step 14
Bake in a preheated oven at 170°C (340°F) for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes from the oven and transfer them to a wire rack to cool completely.
Step 15
Prepare the cream cheese frosting. In a bowl, combine 200g of softened cream cheese and 25g of sifted powdered sugar.
Step 16
Add 80g of cold heavy cream and 2g of lemon juice. The lemon juice adds a touch of brightness and cuts through the richness of the cream cheese.
Step 17
Using a hand mixer, whip the frosting ingredients. Start on low speed and gradually increase to medium-high speed. Beat until stiff peaks form (when you lift the beaters, the frosting should stand up straight). Be careful not to overbeat, as it can become grainy.
Step 18
Once the cupcakes have cooled completely, transfer the frosting to a piping bag. Pipe or spread the frosting onto each cupcake. Get creative with your frosting designs!
Step 19
Sprinkle the chopped walnuts over the frosting for an extra crunch, and add decorative leaves if desired.
Step 20
Enjoy your delicious homemade carrot cupcakes!
