Carrot Cake Cupcakes

Ingredients

• 1.33 cup all purpose flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp fine salt
• 1.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground allspice
• 0.25 tsp ground nutmeg
• 0.5 cup vegetable oil
• 1.125 cup dark brown sugar (1 cup + 2 tbsp)
• 2 eggs (room temperature)
• 1 egg white (room temperature)
• 0.33 cup sour cream
• vanilla extract (to taste)
• 1.5 cup carrots (peeled & finely grated)
• 8 oz cream cheese (softened)
• 0.5 cup unsalted butter (room temperature)
• 400 g powdered sugar
• vanilla extract (to taste (for frosting))
• fine salt (tiny pinch (for frosting))
• walnuts (crushed, to taste (optional topping))

Steps

1. 1

   Peel and finely grate the carrots at the very beginning to get the tedious part out of the way.

2. 2

   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.

3. 3

   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.

4. 4

   Add the dry ingredients into the wet ingredients and whisk until just combined.

5. 5

   Fold in the finely grated carrots until evenly distributed throughout the batter.

6. 6

   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.

7. 7

   Bake the cupcakes (suggested temp 350°F/175°C) until a wooden toothpick inserted into the center comes out with just a couple of crumbs on it.

8. 8

   Remove the cupcakes from the oven and let them cool completely before frosting.

9. 9

   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.

10. 10

    Gradually add the powdered sugar, vanilla extract, and a tiny pinch of salt, beating until the frosting is silky and smooth.

11. 11

    Fit a piping bag with an Ateco 809 tip and pipe a swirl of frosting onto each cooled cupcake.

12. 12

    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 per serving

• dessert
• baking
• cupcakes
• carrot cake
• cream cheese frosting
• spring baking
• easter recipes
• vegetarian