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Moist Carrot Cake Cupcakes

Moist Carrot Cake Cupcakes That Will Warm Your Heart

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These Moist Carrot Cake Cupcakes are a perfect blend of spices and freshness, bringing warmth and comfort to any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Baking
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups Fresh carrots peeled and shredded
  • 3 Large eggs room temperature
  • 1 cup Brown sugar light or dark
  • 1/2 cup Neutral oil like coconut oil or substitute with applesauce
  • 1/2 cup Sour cream or Greek yogurt
  • 1 cup Pineapple crushed, can substitute with applesauce
  • 1 1/2 cups All-purpose flour or gluten-free flour blend
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon can add nutmeg or ginger
  • 1/2 teaspoon Kosher salt
  • 1/2 cup Pecans or walnuts chopped, can omit for nut-free
For the Frosting
  • 8 oz Cream cheese softened
  • 2 cups Powdered sugar adjust to taste
  • 1/2 cup Heavy whipping cream chilled
For Decoration (Optional)
  • Food coloring for aesthetic appeal
  • Fresh rosemary for decoration

Equipment

  • Muffin Tray
  • Mixing bowls
  • Spatula
  • piping bag
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners.
  2. In a large bowl, mix the eggs, brown sugar, neutral oil, sour cream, and crushed pineapple until combined.
  3. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  4. Gently fold the dry mixture into the wet ingredients, then add shredded carrots and nuts.
  5. Spoon the batter into cupcake liners and bake for 18-20 minutes until a toothpick comes out clean.
  6. For the walnut crumble, blend chopped walnuts, flour, brown sugar, and salt, then mix with butter and bake until golden.
  7. In a bowl, beat cream cheese, powdered sugar, and vanilla, then add whipping cream and beat until fluffy.
  8. Frost cooled cupcakes with cream cheese frosting and top with walnut crumble.
  9. Chill assembled cupcakes in the fridge for at least 30 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid over-mixing to maintain a light texture.

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