Javascript required
Skip to content Skip to sidebar Skip to footer
Home / How to Make Carrot Cupcakes With Cream Cheese Frosting

How to Make Carrot Cupcakes With Cream Cheese Frosting

Moist Carrot Cupcakes with Cream Cheese Frosting

Before we had any of our stuff, before we had a permanent place to sleep, and right around the time I was starting to get really stressed about our recent move, my husband and I went for a relaxing, well-deserved lunch out. We picked one of Austin's most popular greasy spoons, Magnolia Café, and had the most unbelievably tasty sandwich and salad. All the while, though, I was staring up at the chalkboard advertising the desserts… warm cinnamon-apple cake, pecan pie, carrot cake. Oh, carrot cake. Be still my heart!

Knowing full well that Southerners know how to do it right (meaning, with LOTS of butter), I ordered a slice to go and dipped my fork into the plastic container while we waited for our check. Good god. It was the most velvety, rich, melt-in-your-mouth dessert I had ever, ever had. Would one more "ever" make you believe me? Okay, then. EVER.

Carrot Cupcakes Recipe

Though I don't think another carrot cake will ever come close to that experience (go to Magnolia and try a slice for yourself), I was pretty darn excited to try. With this recipe, it was a near-perfect success. The cake was buttery soft and mouthwateringly moist, and sorry scale, but I couldn't stop at one!

Carrot Cupcakes

If you're a carrot cake lover like me, try these for yourself sometime and I think you'll agree that this easy, scrumptious recipe produces one incredible carrot cupcake with rich, heavenly cream cheese frosting. If want to impress, or if you like a little crunch, sprinkle on some chopped pecans for a sweet Southern touch. If you're like the rest of us, just gorge yourself on cupcakes and forget the garnish. Yum!

Servings 2 dozen cupcakes

For the cupcakes:

  • 2½ cups 12.5 oz. all-purpose flour
  • 1¼ tsp. baking powder
  • 1 tsp. baking soda
  • 1¼ tsp. ground cinnamon
  • ½ tsp. grated nutmeg
  • 1/8 tsp. ground cloves
  • ½ tsp. salt
  • 1 lb. 6-7 medium carrots, peeled
  • 1½ cups 10.5 oz granulated sugar
  • ½ cup packed light brown sugar
  • 4 large eggs
  • 1½ cups canola safflower or vegetable oil

For the frosting:

  • 12 oz. cream cheese
  • 7½ tbsp. unsalted butter at room temperature
  • 1 tbsp. vanilla extract
  • 3¾ cups confectioners' sugar sifted

  • Preheat the oven to 350° F.  Line two cupcake pans with paper liners.

  • In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside. Shred the carrots (you should have about 3 cups) into the bowl with the dry ingredients and set aside.

  • In a large bowl, whisk the sugars and eggs until frothy and thoroughly combined, about 1 minute.  Add the oil. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.

  • Scoop evenly into the prepared cupcake liners.  Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

  • To make the frosting, beat the cream cheese and butter on medium speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners' sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. (I used a Wilton 1M tip for my pastry bag)

  • Enjoy!

How to Make Carrot Cupcakes With Cream Cheese Frosting

Source: https://www.thecomfortofcooking.com/2011/07/moist-carrot-cupcakes-with-cream-cheese-frosting.html