Carrot Cake Cupcakes
Prep Time: 20 minutes | Cook Time: 25 minutes | Course: Dessert | Servings: 10-12 Cupcakes
If you’re like me – making carrot cake in the spring time is a highlight of my year. This year, Easter fell on my brother’s birthday, and it wouldn’t be the first time we’ve celebrated with carrot cake as his cake of choice (you’ll never hear me complain). This carrot cake cupcake recipe is super easy and comes with outstanding spice flavor, a super moist crumb, and velvety cream cheese frosting. Plus, the coconut shavings and jelly beans on top for the nest design are too cute, though they are optional additions.
Cupcake Ingredients:
1/2 cup chopped walnuts (optional)
1/2 cup granulated sugar
1 & 1/2 cup brown sugar packed
1 cup melted coconut oil
1/3 cup mashed banana (or unsweetened applesauce)
4 large eggs
1 tsp. vanilla extract
2 & 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
2 cups grated carrots
2 cups shredded coconut (optional - for decorating)
green food coloring (optional - for decorating)
40-48 jelly beans (optional - for decorating)
Frosting Ingredients:
16 oz. full-fat cream cheese, softened to room temperature
8 tbsp. (or 1/2 cup) unsalted butter, softened to room temperature
4 cups confectioner’s sugar
1 & 1/2 tsp. vanilla extract
pinch of salt, to taste
Instructions:
Preheat the oven to 350° F.
Line a 12-cup muffin tin with cupcake liners or grease the muffin tin with cooking spray.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside.
Whisk the oil, sugars, eggs, banana and vanilla extract together until combined, and then whisk in the grated carrots and the chopped walnuts (optional).
Pour the wet ingredients into the dry ingredients and fold together until completely combined. The batter will be slightly thick.
Pour or spoon the batter into the cupcake tin, filling each slot about 3/4 full to avoid spilling over the sides.
Bake the cupcakes for about 20–25 minutes, or until a butter knife or toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and set aside. After about 2 minutes, transfer them to a cooling rack to cool.
Make the frosting: Either while the cupcakes are cooking or as they are cooling, in a large bowl using a whisk or a handheld or stand mixer, beat the cream cheese and butter together until smooth and creamy. Add in the confectioners’ sugar, vanilla extract, and salt and mix until well combined. Cover and refrigerate the frosting while the cupcakes finish cooling.
Once the cupcakes have cooled completely, it’s time to frost them - and if you’re feeling fun - decorate!
Before frosting each cupcake and in order to fill it with frosting, make an opening in the middle of the cupcake (down to the desired degree but not to the very bototm) using a knife (or a vegetable peeler if you’re like me and don’t have a specific tool for this). Throw away the crumbs or eat them! Then, fill the cupcake with frosting and frost the top using your desired method (spatula, piping, etc.). Optional: In a bowl, mix together the shredded coconut and green food coloring until it reaches your desired color. After frosting each cupcake, lightly roll the cupcakes in the colored shredded coconut. Place four jelly beans onto the top of the cupcake, making a nest formation. Note: You could also do mini Cadbury chocolate eggs instead of jelly beans!
Serve and enjoy!
If you did try these out, I’d love to hear what you thought of them! Comment below.