Description
Grandma’s Classic Carrot Cake Cupcakes blend sweet nostalgia with comforting spices from her cherished family recipe. Moist crumb and cream cheese frosting invite memories of warm kitchen gatherings where love mixed perfectly with delicious homemade treats.
Ingredients
Scale
- 2 large eggs
- 1.75 cups (160g) all-purpose flour
- 1.5 cups (150g) finely grated carrots (about 2 medium carrots)
- 0.5 cup (100g) granulated sugar
- 0.5 cup (100g) light brown sugar, packed
- 0.5 cup (120ml) vegetable oil
- 0.5 cup (120g) unsweetened applesauce
- 8 oz (225g) cream cheese, softened
- 0.5 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1.5 tsps ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- 1 tsp vanilla extract
- 0.5 cup (60g) chopped walnuts or pecans (optional)
- 0.5 cup (75g) raisins (optional)
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Blend Dry Ingredients: In a medium mixing bowl, combine flour, baking soda, baking powder, salt, and aromatic spices like cinnamon, nutmeg, and ginger to create a uniform dry mixture.
- Prepare Wet Base: Whisk vegetable oil with granulated and brown sugars until smooth, then incorporate eggs one at a time. Mix in vanilla extract, grated carrots, and applesauce to develop a rich, moist foundation.
- Combine and Integrate: Gently fold dry ingredients into the wet mixture, maintaining a light texture. Carefully mix in chopped nuts and raisins, ensuring even distribution throughout the batter.
- Prepare and Bake: Line a 12-cup muffin tin with paper cups, filling each about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, checking doneness with a toothpick that should come out clean.
- Cool and Rest: Let cupcakes sit in the pan for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, create the cream cheese frosting by whipping softened cream cheese and butter until smooth.
- Frost and Finish: Gradually add powdered sugar to the cream cheese mixture, incorporating vanilla extract and a pinch of salt. Whip to achieve a light, fluffy consistency. Once cupcakes are completely cooled, decorate with frosting using a piping bag or spatula. Optionally, garnish with chopped nuts or a sprinkle of ground cinnamon.
Notes
- Manage Moisture Masterfully: Use freshly grated carrots and pat them dry to prevent excess liquid, ensuring a perfectly textured cupcake without soggy results.
- Spice Selection Strategy: Toast whole spices before grinding to intensify their flavors, creating a more complex and rich taste profile in your carrot cake cupcakes.
- Temperature Timing Technique: Let ingredients like eggs and cream cheese reach room temperature before mixing to guarantee smoother batter and more consistent frosting texture.
- Dietary Flexibility Hack: Swap vegetable oil with Greek yogurt or applesauce for a lighter version, and use gluten-free flour blend to make the recipe accessible for different dietary needs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg