Carrot Cake Cupcakes
Maggie Banko cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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These carrot cake cupcakes are perfectly moist and delicate with a rich flavor profile and a silky cream cheese frosting swirl.
- Time
- 60 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cupcake Batter
- 110 g
- 100 g
- 35 g
- 4 g
Cream Cheese Frosting
- 4 g
- 1 g
Topping
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.7 kg before cooking, which is about 140 g per serving.
Steps
Peel and finely grate the carrots at the very beginning to get the tedious part out of the way.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda, fine salt, ground cinnamon, ground ginger, ground allspice, and ground nutmeg.
In a separate large bowl, whisk together the wet ingredients: vegetable oil, dark brown sugar, eggs, egg white, sour cream, and vanilla extract until well combined.
Add the dry ingredients into the wet ingredients and whisk until just combined.
Fold in the finely grated carrots until evenly distributed throughout the batter.
Line a cupcake tin with liners. Using a number 40 cookie dough scoop (about 2 tablespoons), fill each liner about three-fourths of the way with a heaping scoop of batter.
Bake the cupcakes (suggested temp 350°F (180 °C)/175°C (350 °F)) until a wooden toothpick inserted into the center comes out with just a couple of crumbs on it.
Remove the cupcakes from the oven and let them cool completely before frosting.
While the cupcakes cool, prepare the frosting. In a stand mixer or using a hand mixer, beat the softened cream cheese and room temperature butter until smooth.
Gradually add the powdered sugar, vanilla extract, and a tiny pinch of salt, beating until the frosting is silky and smooth.
Fit a piping bag with an Ateco 809 tip and pipe a swirl of frosting onto each cooled cupcake.
If using, roll the top of each frosted cupcake in crushed walnuts for added decoration and crunch.
Notes
A number 40 scoop is recommended for perfectly filling the cupcake liners. Ensure eggs, butter, and cream cheese are at room temperature for the best texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 523
- Protein
- 5 g
- Carbs
- 67 g
- Fat
- 27 g
- Fiber
- 1 g
Where the calories come from
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