Carrot Cake Cupcakes

Carrot Cake Cupcakes

Carrot Cake Cupcakes are a top favorite! They’re incredibly soft, tender, and moist, with a delightful sweet and spiced flavor that’s simply irresistible. Topped with creamy cream cheese frosting and crunchy chopped pecans, they’re an absolute must-try recipe!

Servings: 12
Prep: 35 minutes
Cook: 20 minutes
Cool: 1 hour
Ready in: 55 minutes

Ingredients

• 1 1/4 cups (178grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups (195grams) finely shredded carrots (from 4 medium carrots)
• 2/3 cup (140grams) granulated sugar
• 1/3 cup (78grams) packed light-brown sugar
• 2 large eggs
• 1/4 cup (64grams) unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) vegetable oil
• 3/4 cup (82grams) chopped pecans

Cream Cheese Frosting

• 1/2 cup (112grams) unsalted butter, nearly at room temperature
• 8 oz (226grams) cream cheese, nearly at room temperature
• 3 1/2 cups (412grams) powdered sugar
• 1/2 teaspoon vanilla extract

Optional carrots for decoration

• 50 grams Marzipan (about 1/4 cup)
• Orange gel food coloring
• Cocoa powder (like Dutch-processed)
• 12 tiny curly parsley stems, optional

Instructions

For the cupcakes:

1. Preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this mixture aside.
2. In another large mixing bowl, combine granulated sugar and brown sugar, whisking them together until evenly blended. Add eggs and use an electric hand mixer to blend the mixture on low speed for about 30 seconds, until it becomes slightly pale. Mix in applesauce and vanilla extract.
3. With the mixer running on low speed, slowly pour in the vegetable oil and mix until everything is well combined. Continue mixing for an additional 20 seconds.
4. Mix half of the dry ingredients into the batter. In a separate bowl, toss shredded carrots with the remaining flour mixture to coat them (they’ll clump together slightly, which is okay). Add the carrot mixture to the batter and blend until evenly combined.
5. Pour the batter into paper-lined muffin cups, filling each about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, which should take about 19 to 21 minutes. Allow the cupcakes to cool in the muffin tin for several minutes, then transfer them to a wire rack to cool completely.

For the frosting:

1. Using an electric mixer, beat butter and cream cheese on medium-high speed until they’re smooth and fluffy. Add vanilla extract and continue mixing.
2. Reduce the mixer speed to low and gradually add powdered sugar, beating until everything is well combined and the mixture is smooth*. Frost the cupcakes with this cream cheese frosting and quickly press chopped pecans onto the edges before serving.

For the optional carrot decoration:

1. Color the marzipan with orange gel coloring, kneading until the color is evenly distributed. Take small pieces at a time (around 4g each) and roll them into carrot shapes, tapering them to resemble real carrots.
2. Lightly dip a toothpick in cocoa powder, shaking off any excess, and gently roll it across the marzipan carrots in random places while rotating them slightly to create natural-looking indentations.
3. Make a small hole at the top of each carrot and insert a piece of parsley. Carefully press the marzipan carrots into the frosting on the cupcakes.
4. Store the cupcakes in an airtight container in the refrigerator. Before serving, allow them to come to room temperature so they are no longer chilled.

Notes

• If the frosting is slightly runny, freeze it in 3-minute intervals. After each increment, mix it again thoroughly. Repeat this process as needed until the frosting reaches the desired consistency.

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