Craving something sweet, but not too sinful? Say hello to Carrot Cake Cupcakes! These delights are always a hit at any occasion, be it birthday parties, potlucks or just a regular movie night at home. People instantly flip for the sweet, tangy cream cheese frosting atop a moist, seductively spiced cupcake. Need another reason? Let’s not forget the hidden veggie inside! Yes, carrots offer a fun twist to your normal cupcakes. Plus, it’s the best way to indulge in a dessert and get your veggies all wrapped in one. Now you can have your cake, or cupcake in this case, and eat your veggies too.
Prepping these is like a piece of cake, pun intended! It���s as easy as tossing together some dry ingredients, beating in the wet ones, fold in the carrots and bake. A child’s play, right?! Trust me, you���ll fall head over heels for these cupcakes. So, let’s turn the heat up and get baking, shall we?
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Servings: 12 cupcakes
- Yield: 12 cupcakes
Now, let���s brace ourselves as we traverse this culinary journey to delight our sweet tooth.
Ingredients & Equipment You’ll Need
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 and 1/3 cups grated carrots
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans (optional)
You will also need a muffin tin, cupcake liners, and a mixing bowl.
The grated carrots are, of course, the star of the show in these cupcakes, giving them a unique taste and texture. The ground cinnamon and nutmeg add a warm, comforting spice to the cupcakes. Sugar sweetens while flour binds the ingredients together, providing structure.
How To Make Carrot Cake Cupcakes
- Preheat your oven to 350 degrees F (175 degrees C) and line your muffin tin with cupcake liners.
- In a bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Stir in the grated carrots.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients into the carrot mixture and mix until well blended.
- If using, fold in the pecans.
- Pour the batter into each cupcake liner and bake for about 20 minutes or until a toothpick comes out clean.
Tips For The Best Results
- Don���t overmix your batter. It can make your cupcakes tough.
- Make sure your carrots are finely grated. Big pieces of carrot could make your cupcakes soggy.
- Try to use fresh spices. It really enhances the smell and flavor of these cupcakes.
Storage Tips
- Store in an airtight container. They can last up to a week in the fridge.
- These cupcakes can also be frozen for up to 2 months! Just thaw them in the fridge overnight before you���re ready to eat them.
Frequently Asked Questions
Q: Can I substitute the sugar for something else?
A: Yes, you can use an equal amount of honey or maple syrup in place of the sugar.
Q: Can I use another type of oil?
A: Absolutely! Coconut oil would be a great alternative to vegetable oil.
Q: Can I add to the recipe?
A: Yes, you can add raisins or coconut shreds if you���d like!
Q: Can I make this recipe vegan?
A: Sure! Just substitute the eggs with flax eggs and use a vegan cream cheese for the frosting!
Q: How many cupcakes does this recipe yield?
A: This recipe makes 12 cupcakes.
Nutritional Facts of Carrot Cake Cupcakes
- Calories: 230
- Fat: 11g
- Protein: 3g
- Carbs: 32g
In conclusion, these carrot cake cupcakes are to die for. Moist, warm, subtly spiced cupcakes topped with sweet, tangy cream cheese frosting���it���s pure perfection. They���re great for a bite-size treat or for a large gathering where you want to impress. So go on, treat yourself with these delightful cupcakes. You won’t regret it!
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