Description
Moist carrot cake cupcakes topped with creamy cream cheese frosting and crunchy walnuts, perfect for a sweet treat.
Ingredients
Scale
- 1 1/3 cups all purpose flour
- 2 tbsps cornstarch
- 1 tsp baking powder
- 1/2 tsps baking soda
- 1/2 tsps fine salt
- 1 1/2 tsps ground cinnamon
- 1/2 tsps ground ginger
- 1/4 tsps ground allspice
- 1/4 tsps ground nutmeg
- 1/2 cups vegetable oil
- 1 1/8 cups dark brown sugar
- 2 room temperature eggs
- 1 room temperature egg white
- 1/3 cups sour cream
- Vanilla extract
- 1 1/2 cups carrots peeled and grated
- 8 ozs softened cream cheese
- 1/2 cups unsalted room temperature butter
- 400 g powdered sugar
- Vanilla extract
- fine salt
- walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a 12‑cup muffin pan with paper liners.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, fine salt, cinnamon, ginger, allspice, and nutmeg.
- In a separate large bowl, beat the vegetable oil, dark brown sugar, and vanilla extract until smooth.
- Add the eggs, egg white, and sour cream to the wet mixture and mix until combined.
- Gradually stir in the grated carrots until evenly distributed.
- Fold the dry ingredients into the wet mixture just until incorporated, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18‑20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until light and fluffy.
- Add powdered sugar, vanilla extract, and fine salt, beating until smooth and spreadable.
- Pipe or spread the cream cheese frosting onto each cooled cupcake.
- Garnish with a sprinkle of chopped walnuts on top of each cupcake.
Notes
For extra moisture, you can substitute part of the oil with applesauce. Ensure all ingredients are at room temperature for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300 kcal
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg