Carrot Cake Cupcakes with cream cheese frosting
Moist and fluffy Carrot Cake Cupcakes made of grated carrots with walnuts, then top with delicious cream cheese frosting.
Servings: 12
Calories: 343kcal
Equipment
- 12-cup muffin pan
Ingredients
For the Carrot Cake Cupcakes
- 1¼ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger optional
- 1½ cups carrots 180g to 190g, finely grated
- ⅓ cup granulated sugar
- ½ cup light-brown sugar packed
- ½ cup vegetable oil
- 2 eggs
- ¼ cup sour cream
- 1½ tsp vanilla extract
- ¾ cup walnuts toasted, chopped and divided, ¼ cup for toppings
For the cream cheese frosting
- ¼ cup unsalted butter 55g, softened
- 125 g cream cheese softened
- 1 teaspoon vanilla extract
- ¼ tsp salt
- 1½ cups powdered sugar or to taste
For the Marshmallow fondant carrot cupcake topper (optional decoration)
- ¾ cup marshmallows
- ½ cup powdered sugar
- 1 tbsp vegetable oil
- Orange and green food colouring
Instructions
How to make carrot cake cupcakes
- Preheat the oven to 375°F. Weigh or measure your dry ingredients, then sift them all and mix in a medium-sized bowl.
- In a liquid measuring cup, add and measure vegetable oil then add eggs, vanilla and sour cream. Mix until blended.
- Prepare the carrots. Use a box grated or food processor, to finely grate the carrots.
- Add and mix the grated carrots and sugar to the dry ingredients, then add the egg mixture. Mix just until incorporated. Do not overmix.
- Add the toasted chopped walnuts and fold in the cake batter mixture just until combined.
- Use an ice cream scoop or measuring cup to divide the cake batter and fill the 12-muffin pan lined with parchment. Fill about 3/4 full each muffin cup.
- Bake in a preheated oven to 375°F for 10 minutes, then reduce the temperature to 350°F. Continue baking for another 8 to 10 more minutes or until the inserted toothpick comes out clean.
- Remove from the oven and let it cool in the muffin pan for 10 minutes, then remove from the pan to cool completely.
How to make cream cheese frosting
- In a bowl of a stand mixer or a medium-sized bowl using a hand mixer beat the softened butter and cream cheese until light and fluffy.
- Add the sifted powdered sugar, half a cup at a time, then add vanilla. Mix until fluffy.
How to make a marshmallow fondant carrot cupcake topper
- Add the marshmallows and a bit of water in a greased bowl.
- Microwave for few seconds until melted, then mix in the powdered sugar.
- Generously greased your hands with vegetable oil to knead the fondant.
- Divide the fondant into 2 portions. Cut a quarter portion of the fondant then add green food colour to make carrot stems.
- Add the orange food colouring to the 3/4 portion of the fondant. Knead until the colour blended well in the fondant.
- Divide and cut into 12 pieces. Roll each piece with your fingers on a flat surface to shape like small carrots. To look more like a carrot, use a paring knife to make line marks on the surface.
- Use a toothpick or skewer to make a hole in the top of the carrot fondant. Insert the stem fondant.
- Top the cupcakes with cream cheese frosting, carrot fondant, and toasted chopped walnuts if desired.
Video
Nutrition
Calories: 343kcal | Carbohydrates: 52g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 293mg | Potassium: 145mg | Fiber: 1g | Sugar: 38g | Vitamin A: 3002IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg