Description
Homemade “classic carrot cupcakes” bring sweet memories of grandmother’s kitchen, blending warm spices with tender crumb. Cream cheese frosting crowns these delightful treats, promising pure comfort in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 cups (220 g) grated carrots
- 3 large eggs
- 1/2 cup (115 g) unsalted butter, softened
Sugars and Sweeteners:
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar
Spices and Dry Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (60 g) chopped walnuts (optional)
Frosting:
- Cream cheese frosting (see recipe)
Instructions
- Prepare the oven by heating to 350F (175C) and arrange cupcake liners in a muffin tin.
- Combine dry ingredients – flour, baking powder, baking soda, salt, cinnamon, and nutmeg – in a medium mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate large bowl, blend butter and sugars until the mixture becomes airy and pale, creating a smooth base for the cupcakes.
- Incorporate eggs into the butter mixture individually, thoroughly mixing after each addition to create a uniform consistency.
- Gradually introduce the dry ingredient mixture into the wet ingredients, stirring carefully to prevent overmixing and maintain a tender texture.
- Gently fold grated carrots and chopped walnuts into the batter, distributing them evenly throughout the mixture.
- Carefully portion the batter into the prepared cupcake liners, filling each approximately two-thirds full for optimal rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack before applying cream cheese frosting.
- Decorate with cream cheese frosting and serve at room temperature for maximum flavor and enjoyment.
Notes
- For gluten-free diets, swap regular flour with almond or coconut flour to maintain a moist texture.
- Grate carrots finely and squeeze out excess moisture to prevent soggy cupcakes and ensure a perfect crumb.
- Toast walnuts before adding to enhance their nutty flavor and provide a delightful crunch in every bite.
- Replace butter with unsweetened applesauce to reduce fat content and create a lighter, healthier version of the classic dessert.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg