These carrot cake cupcakes are a treat! They’re moist, fluffy, and packed with grated carrots and warm spices. Topped with creamy frosting, they are sure to bring smiles!
Who knew veggies could be so sweet? I love making these as a fun dessert for gatherings. They disappear so fast; I always have to hide a few just for me! 🥕🧁
Ingredients & Substitutions
All-purpose flour: This is your base for the cupcakes. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found that these blends work well without changing the texture too much.
Vegetable oil: While I use vegetable oil for moisture, you can swap it with melted coconut oil or even melted butter. Both will give a nice flavor—just be mindful that coconut oil might add a slight coconut taste.
Granulated and brown sugar: These sugars ensure your cupcakes are sweet and have great texture. For a healthier option, you can use coconut sugar or honey (but adjust the liquid in the recipe). I find a mix of these sugars gives great depth in flavor.
Grated carrots: Fresh carrots are key for natural sweetness. If you’re short on time, pre-grated carrots can work, but I prefer fresh for better taste. You can also use zucchini for a different flavor; just squeeze out the excess moisture.
Pecans: If you’re not a fan of nuts, feel free to omit them. You could use walnuts instead or even chocolate chips for a fun twist. I think chocolate adds a nice surprise to these cupcakes!
How Do I Ensure My Cupcakes Turn Out Perfect?
Baking cupcakes can be tricky, but following a few key steps can make a big difference! First, make sure your oven is properly preheated before you start. An oven thermometer can help you double-check the temperature.
- When you combine your dry and wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes.
- Fill the liners only about 2/3 full to allow room for rising without spilling over.
- Always test with a toothpick; insert it into the center. If it comes out clean, your cupcakes are ready!
- Allow them to cool completely before frosting. This prevents the frosting from melting and sliding off, ensuring a lovely presentation.
With these tips, your carrot cake cupcakes should be light, fluffy, and full of flavor. Good luck, and enjoy your baking!
How to Make Carrot Cake Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Chopped pecans for garnish
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and 18-20 minutes to bake. You’ll spend a little extra time cooling the cupcakes and preparing the frosting, so plan for about 1 hour total before you can indulge in these tasty treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a cupcake tin with your favorite cupcake liners to prevent sticking and make serving easier.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Give it a good whisk to evenly mix everything, then set it aside for later!
3. Cream the Wet Ingredients:
In a large mixing bowl, pour in the vegetable oil and applesauce. Add the granulated sugar and brown sugar. Using a whisk or electric mixer, mix everything together until well combined. Now, add the eggs one at a time, mixing well after each addition to keep it smooth.
4. Combine and Fold:
Gradually add your dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix. Then, gently fold in the grated carrots, chopped pecans (if using), and crushed pineapple (if using).
5. Fill the Cupcake Liners:
Using a spoon or cookie scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full. This will give them room to rise without overflowing.
6. Bake the Cupcakes:
Now, pop your cupcake tray into the preheated oven and bake for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
7. Make the Cream Cheese Frosting:
While your cupcakes are cooling, it’s time to make the frosting! In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until everything is well combined and fluffy.
8. Frost and Garnish:
Once the cupcakes are completely cool, you can frost them however you like—spread or pipe the cream cheese frosting on top. Don’t forget to sprinkle some chopped pecans for an extra touch before serving!
Enjoy your delicious carrot cake cupcakes!
Can I Substitute the Vegetable Oil?
Absolutely! You can replace the vegetable oil with an equal amount of melted coconut oil, canola oil, or even melted butter if you prefer. Just keep in mind that coconut oil may add a slight coconut flavor.
How Do I Make These Cupcakes Gluten-Free?
To make these cupcakes gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure it includes xanthan gum for better texture. Baking times may remain the same, but keep an eye on them as they bake.
Can I Use Other Nuts Instead of Pecans?
Definitely! If you don’t have pecans, walnuts or almonds are great alternatives. You can also skip the nuts entirely if you prefer, or use pumpkin seeds for a nut-free option!
How to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. If you plan to store them for more than a week, consider freezing the unfrosted cupcakes and thawing them before icing!
