Carrot Cake Cupcakes
These carrot cake cupcakes are perfect for Easter. They are a soft carrot cake cupcake with cream cheese frosting on top. It has a piped carrot on top.
Servings: 12 cupcakes
Calories: 420kcal
Ingredients
Carrot Cake Cupcakes
- 1 2/3 cups All-purpose flour
- 2 TBSP Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/2 cup Oil canola or vegetable
- 3/4 cup Light brown sugar Packed
- 1/4 cup White granulated sugar
- 1/4 cup Sour cream room temperature or greek yogurt
- 1 tsp Pure vanilla extract
- 1 cup Grated carrots 2 medium carrots
- 2 Large eggs room temperature
- 1/4 cup Buttermilk room temperature
Cream Cheese Frosting
- 1 cup Unsalted butter room temperature
- 6 oz Cream cheese room temperature
- 3 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- Orange and green gel food dye *optional
Instructions
Carrot Cake Cupcakes
- Preheat the oven to 350℉. Line a 12 cup cupcake pan with cupcake liners. Set aside. Peel and grate the carrots. Use a small hole on your grater.
- In a medium bowl. sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.1 2/3 cups All-purpose flour, 2 TBSP Cornstarch, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/2 tsp Ground ginger
- In a large bowl, whisk the oil, brown sugar, sugar, sour cream, vanilla, grated carrots, and eggs.1/2 cup Oil, 3/4 cup Light brown sugar, 1/4 cup White granulated sugar, 1/4 cup Sour cream, 1 tsp Pure vanilla extract, 1 cup Grated carrots, 2 Large eggs
- Add in the dry ingredients and the buttermilk. Mix using a baking rubber spatula until just combined.1/4 cup Buttermilk
- Use a large cookie scoop to scoop the batter and fill the cupcake liner 2/3rds full.
- Bake for 19-22 minutes. Bake until toothpick inserted comes out clean.
- Let the cupcakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack to cool completely before decorating.
Cream Cheese Frosting
- In a medium bowl, sift the powdered sugar. Set aside.3 cups Powdered sugar
- In a large bowl using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl. Add in the cream cheese and beat for 1 minute. Scrape the bowl. Make sure no butter lumps remain before adding powdered sugar.1 cup Unsalted butter, 6 oz Cream cheese
- Add in half of the powdered sugar and mix on low until combined. Add the rest of the powdered sugar and mix on low. Next, add in the vanilla and beat on high speed until creamy.1 tsp Pure vanilla extract
- Separate out a small amount of frosting into two bowls. Add orange gel food dye into one bowl and green into the other.Orange and green gel food dye
- I used Wilton 1A piping tip to pipe one layer of frosting on the cupcake. Then, I used Wilton 3 to pipe the carrot and Wilton to pipe the leaves.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 420kcal | Carbohydrates: 65g | Protein: 3g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 213mg | Potassium: 76mg | Fiber: 1g | Sugar: 19g | Vitamin A: 702IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg