Carrot Cupcakes with Cream Cheese Icing Recipe
Discover > Texas Recipes > Carrot Cupcakes with Cream Cheese Icing Recipe
If you're looking for a baking adventure that's both simple and satisfying, imagine stepping into a kitchen full of the heavenly scent of Carrot Cupcakes. These delicious treats are more than just dessert; they're a delightful reminder of the warmth and love of sharing delicious food with loved ones. As you gather the basic ingredients and embark on this easy recipe, you'll feel a sense of joy and accomplishment with every step. Whether you're a novice or a seasoned baker, these cupcakes will bring a smile to your face as you watch the reactions of those who taste your homemade masterpieces. These Carrot Cupcakes with Cream (how long does cream last?) Cheese (how long does cheese last?)Icing are the perfect way to add a little magic to your kitchen and share sweetness with those who matter most.
Carrot Cakes, Explained.
Carrot cakes have a fascinating origin and an interesting evolution throughout history. While the exact origin of carrot cake is not well-documented, it is believed to have originated in Europe during the Middle Ages. Carrots (how long do carrots last?) were used as a sweetener in desserts due to the scarcity and expense of sugar (how long does sugar last?). Carrot cakes were initially a simple combination of grated carrots, flour (how long does flour last?), and sweeteners like honey or molasses (how long does molasses last?).
Over time, carrot cake recipes spread across Europe and eventually made their way to North America. In the United States, carrot cake gained popularity during World War II when sugar and other baking ingredients were rationed. The moistness and natural sweetness of carrots made them a perfect substitute in cakes.
As carrot cake grew in popularity, the idea of transforming it into cupcakes gained traction. Carrot cupcakes provide individual servings and are easier to handle and portion compared to a whole cake. They became a hit at parties, bake sales, and special occasions.
Today, carrot cupcakes have evolved to incorporate a variety of ingredients such as cinnamon, nutmeg (how long does nutmeg last?), and crushed pineapple, adding depth of flavor and moisture. Cream cheese (how long does cream cheese last?) icing is a classic accompaniment to carrot cupcakes, offering a tangy and creamy contrast to the sweet cake.
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Nutritional Benefits of Carrot Cakes
Beyond their delicious taste, carrot cupcakes have some nutritional benefits.
Carrots are packed with vitamins, minerals, and fiber, making them a healthier choice compared to some other desserts. The incorporation of carrots in cupcakes offers a sneaky and enjoyable way to include vegetables in a sweet treat.
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Sustainability
In terms of environmental consciousness, carrot cupcakes can be a sustainable option. Carrots are a locally available vegetable in many regions, reducing the carbon footprint associated with transportation. By using organic and locally sourced carrots, you can further support sustainable agricultural practices.
Carrot cupcakes have become a beloved dessert worldwide, offering a unique combination of flavors and a touch of nostalgia. Whether enjoyed on their own or shared with loved ones, carrot cupcakes provide a delightful indulgence that blends history, taste, and a touch of wholesome goodness.
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Ingredients
Self-raising flour is all-purpose flour combined with leaving agents that let the batter rise in the oven. Combined with baking powder (how long does baking powder last?) and air as a result of sifting, your cupcakes should rise beautifully.
The spices I use are cinnamon (1 tsp), salt (1tsp), ground cardamom (1/2 tsp), ground nutmeg (1/2 tsp), ground allspice (1/4 tsp), and ground ginger (1/4 tsp). They give a nice piquant to a dish while keeping it seasonal and delicious.
We use brown sugar because it tastes far better than regular granulated or caster sugar. The brown sugar will also leave a really nice color on the cake, so if you prefer a darker, richer batter, use darker sugar.
Butter gets combined with the brown sugar to form a really smooth, thick paste which will help keep the cakes fluffy.
The eggs should be added individually so they're combined into the batter evenly.
Orange zest gives a really nice tanginess to the cupcakes. Be careful not to grate into the white part of the peel because that's bitter, and will throw the sweetness of the cupcake off.
Carrots are sweet vegetables, so they're perfect for a dessert. Grate them finely for a carrot cake so the flavor and sugars distribute as efficiently as possible.
Walnuts & sultans are optionally but I highly recommend using them, they add great texture and flavor to the dish. Feel free to use other nuts (how long do nuts last?) or dried fruits like pecans or dried pineapple, it gives the cake a fantastic twist.
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I highly recommend purchasing all-purpose flour, baking powder, cinnamon, salt, ground cardamom, ground nutmeg, ground allspice, ground ginger, and brown sugar online for a convenient shopping experience!
How to Make Carrot Cake
Preheat your oven on the fan setting to 350°F and measure out all your ingredients beforehand. Do all your tasks like combining the spices and melting the butter beforehand so you're not struggling to do anything in the thick of it.
Beat the brown sugar and melted butter together in a bowl for 4-5 minutes until it forms a nice thick paste. Whisk in the vanilla, orange zest, and the eggs (one at a time) then beat until smooth.
Sift in the flour, salt, baking powder, and spices then whisk all the ingredients to form a smooth batter followed by folding in the crushed walnuts (how long do walnuts last?) and saltans.
Prep the cupcake tray by lining it with the cupcake cases, then use a dessert spoon to fill each one 2/3 of the way up. Bake the cupcakes on a middle rack until an inserted skewer comes out clean then take them out of the oven and let them cool completely before frosting them.
How to Make Cream Cheese Icing
Cream cheese icing is delicious and one of the easiest to make. Use 250 grams or around 2 cups of cream cheese, 1/3 of a cup or around 75 grams of softened butter, 1-2 teaspoons of vanilla extract (which is optional), and a touch of sea salt for flavor.
Beat the cream cheese, butter, salt, and vanilla in a large mixing bowl until fluffy, creamy, and pale. Use a rubber spatula to scrape down the side of the bowl then add one cup of the powdered sugar and use an electric mixer to combine. Gradually add the rest of the powdered sugar until the icing has a really thick consistency. The thick consistency is important because the icing needs to hold its shape after you pipe it onto the muffins.
Snip the corner off a piping bag (or zip lock bag if you don't have piping bags) and fill them with the icing. Don't overfill the bag otherwise, the icing will push out through the top making a huge mess.
Carrot Cupcake Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing, as it can result in denser cupcakes.
- Gently fold in the grated carrots, crushed pineapple (if using), and chopped nuts (if using) until evenly distributed throughout the batter.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes. Then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy and well combined.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and continue to beat until the frosting is smooth and fluffy.
- Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a butter knife.
- Optionally, you can decorate the cupcakes with additional grated carrots or chopped nuts for garnish.
Nutrition Facts
Calories
568.93Fat
27.49 gSat. Fat
10.67 gCarbs
78.46 gFiber
1.44 gNet carbs
77.05 gSugar
63.68 gProtein
4.87 gSodium
265.16 mgCholesterol
70.43 mgPercentages are based on a diet of 2000 calories a day.
