Carrot Cake Cupcakes Perfection (Print Version)
# Ingredients:
→ Cupcakes
01 -
4 large eggs
02 -
2 cups (380g) granulated sugar
03 -
1 cup (236ml) vegetable oil
04 -
2 cups (280g) all-purpose flour, or 1:1 gluten-free flour
05 -
2 teaspoons (8.5g) baking soda
06 -
1 teaspoon (5g) salt
07 -
2 teaspoons (8.5g) cinnamon
08 -
3 cups grated raw carrots
09 -
1 cup chopped walnuts (optional)
10 -
1 cup raisins (optional)
→ Whipped Cream Cheese Frosting
11 -
1 cup (226g) unsalted butter, cold
12 -
16 ounces cream cheese, cold
13 -
6–7 cups (780g) powdered confectionary sugar
14 -
2 teaspoons (10ml) vanilla extract
15 -
2 tablespoon (30ml) heavy whipping cream or milk (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a cupcake pan with liners. Lightly beat eggs with a fork, then add granulated sugar and mix on low speed until smooth. Gradually add vegetable oil and continue beating until well blended.
02 -
In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture and mix until fully incorporated. Use a food processor to shred carrots, then add them to the batter and mix thoroughly. Fold in walnuts and raisins if desired.
03 -
Using a large cookie scoop, divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
04 -
Cut the butter into 1-inch blocks. Beat the butter for 1–2 minutes until slightly softened. Add cream cheese and beat for 2–3 minutes until smooth and fluffy, scraping the bowl as necessary. Gradually add powdered sugar and vanilla extract while continuing to mix until the desired consistency is reached. For a lighter frosting, beat on medium-high speed for an additional 2 minutes. Add 1 tablespoon of heavy cream if the frosting is too sweet, or additional powdered sugar for a firmer texture.
05 -
Frost the cooled cupcakes with the prepared frosting. Store frosted cupcakes in an airtight container in the refrigerator. Serve at room temperature.
# Notes:
01 -
To store, keep the cupcakes refrigerated in an airtight container and bring to room temperature before serving. Consume within 2 days for the best texture and flavor, or up to 4 days. Unfrosted cupcakes can be frozen for 1–2 months by wrapping each in plastic wrap and storing in a freezer-safe container.