Welcome to the world of delightful baking with these Perfect Carrot Cake Cupcakes! They're moist, flavorful, and topped with a creamy frosting that will make your taste buds dance. Let’s dive into the deliciousness!
Tips for Success
Make sure to measure your flour correctly for the best texture. And trust me, the frosting part is so satisfying!
Favorite Parts
The combination of spices and the sweet crunch of walnuts makes every bite a joy. You’ll love how easy they come together!
Ingredients
- For the cupcakes:
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- For the frosting:
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Instructions
- Preparation:
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Step 1- Preheat the oven: Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
- Make the cupcakes:
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Step 2- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and 1/4 cup (30 grams) of the walnuts.
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Step 3- Combine wet ingredients: In a large bowl, whisk the oil, brown sugar, and eggs until well combined. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined.
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Step 4- Fill muffin cups: Use a large cookie scoop to divide the batter among the muffin cups, filling each about 3/4 full, for a total of 12 cupcakes. Bake until a cake tester inserted comes out clean, about 19 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting:
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Step 5- Prepare frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sifted powdered sugar on low, then gradually increase to medium-high to prevent a sugar cloud. Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!). Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy. Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
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Step 6- Frost cupcakes: Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve immediately or store in an airtight container in the fridge for up to 2 days.
Nutrition
- Calories: 250, Fat: 10g, Carbs: 38g, Protein: 3g
Cooking techniques
Whisking the dry ingredients thoroughly ensures even distribution of the leavening agents, leading to perfectly risen cupcakes. Be gentle when mixing in the wet ingredients to avoid overmixing, which can lead to dense cupcakes.
Variations or substitutions
For a healthier twist, consider using whole wheat flour instead of all-purpose flour. You could also replace half of the sugar with honey or maple syrup for a natural sweetener.
Storage tips
Store cupcakes in an airtight container in the fridge for up to 2 days. For longer storage, freeze the unfrosted cupcakes and frost them when ready to serve.
Notes
Be sure to sift your powdered sugar; it makes for a smoother frosting!
