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Carrot Cake Cupcakes

April 13, 2013

Everything tastes better in single-serving cupcake form (thank you Buzzfeed for collecting all of these mouth-watering ideas that I cannot stop looking at) especially cake. I had a request for carrot cake from a friend who was in town for a few days–  Dean gets all the credit for this fantastic idea– and my lack of a cake pan combined with my love of adorable single servings led me to create these carrot cake cupcakes. They’re delicious; just do it and then devour them.

Carrot Cake Cupcake with Cream Cheese Frosting

Carrot Cake Cupcake with Cream Cheese Frosting

A few words on the fat you choose while baking: oil will make a dense, but moist cakes (perfect for biting into without crumbling apart) and butter will make a lighter, richer cake (think Devil’s Food Cakes that have the perfect crumble as you stick your fork in it).

So much deliciousness.

So much deliciousness.

Carrot Cake Cupcakes with Cream Cheese Frosting
Yield:about 18 cupcakes

Cook’s Note: You may remember from my Chocolate-Chocolate Chip Cheesecake Cupcake recipe, but there is a correct way of measuring flour and you should learn how to do it.

Carrot Cake Cupcakes:
2 cups AP flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
One 7-ounce container Greek yogurt
3/4 cup granulated sugar
2/3 cup vegetable oil
1/3 cup brown sugar
1 teaspoon vanilla extract
3 eggs
1 lemon, zested
3 cups shredded carrot, about one 10-ounce bag pre-shredded
1/2 cup chopped walnuts or pecans, plus more to garnish

Cream Cheese Frosting:
1 1/4 cups powdered sugar
4 ounces cream cheese
1 ounce unsalted butter
1 teaspoon vanilla extract
1 lemon, juiced

Rows and rows of carrot cake cupcake happiness.

Rows and rows of carrot cake cupcake happiness.

For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.

In a large bowl, add the flour, cinnamon, ginger, baking powder, baking soda and salt. Use a whisk to thoroughly combine the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, add the yogurt, granulated sugar, oil, brown sugar, vanilla, eggs and lemon zest. On a low speed, mix to combine the wet ingredients. Add the dry ingredients to the wet a little bit at a time, mixing as you go. Scrape down the sides of the bowl with a rubber spatula and make sure everything is mixed together. Remove the bowl from the stand mixer and fold in the shredded carrots and nuts.

Fill the prepared muffin tin three-quarters of the way to the top. Place in the oven and bake until golden brown on top and completely cooked through, about 45 minutes. You’ll know they’re cooked when you tap the top and it bounces back a little bit. Cool completely before frosting.

For the frosting: In a stand mixer fitted with a paddle attachment, combine the powdered sugar, cream cheese, butter and vanilla. Add the lemon juice to taste. Mix until it forms a semi-loose frosting; if your frosting gets too watery, add more powdered sugar until you achieve the correct consistency.

Using a spoon or a small offset spatula, frost all of the cupcakes. Garnish with the reserved chopped nuts. Now eat and enjoy. I won’t judge if you stuff your face right now.



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