Carrot Cake Cupcakes
Ingredients
For the Cupcakes:
- ¾ cup unsalted butter, melted
- ¾ cup light brown sugar, packed
- 2 tsp. vanilla extract
- ½ tsp. kosher salt
- 2 large eggs
- 1-⅓ cups all-purpose flour
- 2 tsp. cinnamon
- ¾ tsp. baking soda
- ¾ tsp. baking powder
- 1-⅓ cups carrots, finely grated
- ½ cup walnuts, pecans, raisins or a combination of all three, chopped, optional
For the Cream Cheese Frosting:
- 4 ounces cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt
- 1-⅔ cups confectioners’ sugar, plus more as needed
Instructions
To prepare the cupcakes:
- Position a rack in the middle of the oven and pre-heat to 350°F.
- Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the melted butter, light brown sugar, vanilla extract and salt until smooth and glossy; about 20 seconds.
- Add the eggs, one at a time, whisking until smooth and no streaks of unincorporated whites remain before adding the next.
- In a medium bowl, whisk together the flour, cinnamon, baking soda and baking powder.
- Add to the butter mixture and stir with a rubber spatula just until no pockets of unincorporated flour remain; try not to overmix.
- Add the grated carrots and optional nuts and raisins, if using, and stir just until the carrot shreds are evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin cups, using a cookie scoop or large spoon, until they are about three-fourths of the way full.
- Place in the pre-heated oven and bake until the tops of the cupcakes are slightly domed and a toothpick, inserted into the center, comes out clean with just a few moist crumbs attached; 17 to 20 minutes.
- Remove from the oven and let cool completely in the muffin tin.
To prepare the frosting:
- While the cupcakes are cooling, using the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese, butter, vanilla extract and salt.
- Beat on medium speed until thoroughly combined; 1 to 2 minutes.
- Decrease the speed to low and add the confectioners’ sugar, one spoonful at a time, with the mixer running, stopping and scraping down the sides of the bowl as needed, until completely incorporated.
- Increase the speed to high and beat the frosting until light and fluffy, adding additional confectioners’ sugar, as needed, to achieve a firm frosting consistency; 2 to 3 minutes.
To assemble and serve the cupcakes:
- Once the cupcakes have fully cooled, frost the tops using a pastry bag, offset spatula or large spoon.
Notes
Use the side of a box grater, with the medium holes, to finely grate the carrots.