Classic Carrot Cake Cupcakes
Classic Carrot Cake Cupcakes deliver all the flavor of traditional carrot cake in an easy-to-serve cupcake. Moist, lightly spiced, and topped with creamy frosting, they’re a timeless dessert for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups white granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
Wet Ingredients
- 4 large whole eggs
- 1 cup unsalted butter (melted and slightly cooled)
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- 3 cups finely grated carrot
Instructions
- Preheat the oven to 350°F (177°C) and line a cupcake pan with paper liners.
- Peel and finely grate the carrots. Set aside.
- In a large mixing bowl, whisk together the dry ingredients until well combined.
- In a separate bowl, add the eggs, melted butter, buttermilk, and vanilla extract. Beat with a hand mixer on medium speed until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Beat for about 2 minutes, until fully combined and no dry streaks remain.
- Gently fold in the grated carrots using a wooden spoon or silicone spatula, mixing just until combined. Do not overmix.
- Fill each cupcake liner about ¾ full using a spoon, ice cream scoop, or batter dispenser.
- Bake for 20–24 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the cupcakes cool for 5 minutes. Transfer them to a wire rack to cool completely.
- Frost with homemade or store-bought frosting once fully cooled.
- Refrigerate the frosted cupcakes until serving. Then bring them to room temperature about 30 minutes before serving.
Recipe Expert Tips
- Use a small cheese grater to finely grate the carrots.
- Keep the grated carrots tightly covered with plastic wrap if not baking with them immediately. Grated carrots dry out quickly and can start to brown slightly if not kept moist.
- Do not over mix the batter.
- If using homemade cream cheese frosting the cupcakes should be refrigerated if not serving immediately.
- Once refrigerated you should bring the cupcakes to room temperature before serving.
- Freeze unfrosted up to 30 days. Once completely cool place them in an airtight container. If stacking place a piece of parchment paper between the layers to protect the tops. To serve remove them from the freezer and thaw in the container overnight. Once thawed frost them with your choice of frosting.
Nutrition
Serving: 1ServingCalories: 192kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 52mgSodium: 218mgPotassium: 84mgFiber: 1gSugar: 18gVitamin A: 2963IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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