Carrot Cake Cupcakes

By Tracy

20 Person

50 Minutes

204 Calories

Carrot cake cupcakes: moist and easy to make, with brown sugar, pineapple, and warm cinnamon. Top them with cream cheese frosting for a truly classic treat! This recipe uses the traditional creaming method, which means you start by creaming the butter and sugar together until super light and fluffy! Use dark brown sugar and soft, room temperature unsalted butter for the best result.

Ingredients

1/2 cup chopped walnuts
8 oz. crushed pineapple, drained
2 cups finely grated carrots
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1 tsp. kosher salt
1 tsp. baking soda
1 3/4 tsp. baking powder
2 tsp. ground cinnamon
3/4 cup cake flour
1 cup all-purpose flour
2 tsp. vanilla extract
3 eggs (large)
1 1/2 cups dark brown sugar, loosely packed
1 1/4 cups unsalted butter, softened

Method

01

Preheat the oven to 350 degrees F, and line a cupcake pan with papers.
02

Place the butter and brown sugar in the bowl of an electric mixer, and whip on medium-high speed (scraping the bottom and sides of the bowl with a silicone spatula occasionally) until pale and very fluffy (5 to 8 minutes).
03

Mix in the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
04

Stir in the vanilla until well-blended.
05

Stir in the flour, cinnamon, baking powder, baking soda, cloves, nutmeg, and salt on medium-low speed, until just barely combined (there should still be streaks of flour).
06

Fold in the carrots, pineapple, and walnuts, and transfer the batter to the prepared pans.
07

Bake for 28 to 32 minutes, or until a toothpick inserted in the thickest part of a cupcakes comes out clean.
08

Cool completely, then top with cream cheese frosting.

Related Tags

Carrot Cake Cupcakes

5.0

( By Tracy )

01 Information

Grade medium
Serving 20 servings
Calorie 204 Kcal
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

1/2 cup chopped walnuts

8 oz. crushed pineapple, drained

2 cups finely grated carrots

1/4 tsp. ground cloves

1/2 tsp. ground nutmeg

1 tsp. kosher salt

1 tsp. baking soda

1 3/4 tsp. baking powder

2 tsp. ground cinnamon

3/4 cup cake flour

1 cup all-purpose flour

2 tsp. vanilla extract

3 eggs (large)

1 1/2 cups dark brown sugar, loosely packed

1 1/4 cups unsalted butter, softened

03 Method

Step 1

Preheat the oven to 350 degrees F, and line a cupcake pan with papers.

Step 2

Place the butter and brown sugar in the bowl of an electric mixer, and whip on medium-high speed (scraping the bottom and sides of the bowl with a silicone spatula occasionally) until pale and very fluffy (5 to 8 minutes).

Step 3

Mix in the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.

Step 4

Stir in the vanilla until well-blended.

Step 5

Stir in the flour, cinnamon, baking powder, baking soda, cloves, nutmeg, and salt on medium-low speed, until just barely combined (there should still be streaks of flour).

Step 6

Fold in the carrots, pineapple, and walnuts, and transfer the batter to the prepared pans.

Step 7

Bake for 28 to 32 minutes, or until a toothpick inserted in the thickest part of a cupcakes comes out clean.

Step 8

Cool completely, then top with cream cheese frosting.

04 Author