Carrot Cake Cupcakes

Delicious carrot cake cupcakes with tangy cream cheese frosting

Spring is truly the perfect time to make delicious carrot cake, and even better, to whip up some delightful carrot cake cupcakes! These little individual cakes are perfect for enjoying with friends and family or even just treating yourself to a sweet indulgence. Plus, a great advantage of making these delectable treats is that you can freeze half of the batch (just be sure to do so without the frosting). When you're ready to enjoy them, simply reheat the cupcakes in the oven at 350 degrees for about 10 minutes, and they turn out absolutely perfect! Another wonderful idea is to take any leftover cupcakes that you didn’t finish that day and place them in a mason jar along with some of that rich cream cheese frosting before freezing them for later. When you're craving a special dessert, just take them out the night before and relish the bliss of enjoying a cake in a jar! This fantastic recipe features our famous Apple Pie spice blend, adding a unique and delightful flavor that is sure to satisfy your taste buds!

Apple Pie in Carrot Cake!? YES! We have joyfully discovered that the very best spice combination for carrot cake just so happens to be the delightful Apple Pie spice blend that we already know and absolutely love. Its three simple yet flavorful ingredients are cinnamon, ginger, and fenugreek, which together create a warm and inviting flavor profile. This gentle mix not only enhances the natural sweetness of your treats but also serves as a fantastic addition to any of your baking that just needs a little extra warmth. Enjoy this beautiful blend!

HOT TIPS!

When doing any baking, it’s always important to practice mise en place, which means “putting in place” or “gathering.” If you have everything you need set out neatly in front of you (pre-measured ingredients make it even more helpful), you will undoubtedly have a much more pleasant and enjoyable time in the kitchen. This concept also applies to cooking in general, but I find that when you are baking, it really helps to ensure that everything stays precise and organized, ultimately leading to delicious results every time.

Remember to thoroughly wash and peel your carrots before using them in your recipes. Utilizing a cheese grater is not only effective but also the perfect method to achieve the ideal size for your carrots, ensuring they blend seamlessly into your dish.

Sifting your flour is an important step that adds much-needed air to your baked goods, creating a lighter texture. By taking the time to sift, you are not only ensuring an even consistency but are also making your cakes more delicious, fluffy, and inviting! Place the sieve directly over the mixing bowl, then add in the flour, baking sodas, salts, and spices, and then gently sift everything right into the bowl containing your wet ingredients. This method allows for an effortless blend and enhances the overall flavor of your creations.

It's always best to under mix your ingredients rather than over mix them. When you over mix, you activate the gluten in the flour, which can lead to your baked goods becoming tough and doughy instead of light and fluffy. Taking a little extra care during this step can make a significant difference in the final result of your delicious treats.

Mix it up a little and consider adding some delicious nuts or plump raisins to this delightful cupcake recipe if you would like to experiment! Just remember to always toast your nuts first for that extra crunch and toasted flavor that truly elevates your baked goods!

Carrot Cake Cupcake Ingredients:

Ingredients:

Carrot Cake

1/2 cup coconut oil (melted)

3/4 cup brown sugar

1/3 cup plain Greek yogurt

2 eggs

1 tbsp vanilla extract

1 1/3 cup grated carrots

1 1/3 AP flour

1/2 tsp pink Himalayan salt

1 tsp baking powder

1 1/2 tsp baking soda

2 tsp Apple Pie spice blend

Cream Cheese Frosting

1 pack of cream cheese (8oz)

2 tbsp room temp butter

1/4 cup powdered sugar

1 tbsp vanilla extract

2-4 tbsp cream or milk

Directions

1. Preheat oven to 350 F.

2. Line molds with paper cupcake liners.

3. Beat coconut oil, brown sugar, yogurt, eggs and vanilla. Once well mixed fold in the carrots.

4. Sift flour, salt, baking powder, baking soda into bowl.

5. mix until just combined & scoop into liners.

6. Bake for 25-30 min.

7. Bake until tops are solid, let cool before removing and cooling on a wire rack.

Cream Cheese Frosting

1. In a stand mixer add cubed up, cream cheese and beat until smooth.

2. Add butter and mix until fluffy.

3. Add powdered sugar & vanilla and continue to mix.

4. slowly stream in cream/milk until your desired consistency is reached.

5. Once cupcakes are cooled frost with icing.