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Moist Carrot Cake Cupcakes

Moist Carrot Cake Cupcakes That Will Brighten Your Day

These Moist Carrot Cake Cupcakes are fluffy, sweet, and topped with cream cheese frosting—a perfect guilt-free dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups Peeled/Shredded Carrots Use fresh carrots for best results.
  • 2 large Eggs Room temperature is better for mixing.
  • 0.5 cups Brown Sugar Can substitute with coconut sugar.
  • 0.25 cups Neutral Oil Vegetable or canola oil works well.
  • 0.25 cups Sour Cream Greek yogurt or buttermilk can be alternatives.
  • 0.25 cups Pineapple Mashed or blended; applesauce can be a substitute.
  • 1.25 cups All-Purpose Flour Use gluten-free flour if desired.
  • 1 teaspoon Baking Powder For rising the cupcakes.
  • 0.5 teaspoon Baking Soda Works with acidic components.
  • 1 teaspoon Ground Cinnamon Consider adding nutmeg or ginger for more flavor.
  • 0.25 teaspoon Kosher Salt Balances sweetness.
  • 0.5 cups Chopped Nuts Pecans or walnuts; omit for nut-free versions.
For the Walnut Crumble
  • 0.5 cups Walnuts Can substitute with pecans.
  • 0.5 cups All-Purpose Flour For the crumble.
  • 3 tablespoons Brown Sugar For added sweetness.
  • 0.25 cups Unsalted Butter Cold and cubed; margarine can be a dairy-free alternative.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Softened.
  • 0.25 cups Powdered Sugar Adjust based on taste.
  • 1 teaspoon Vanilla Extract Almond extract is an option.
  • 1.5 cups Heavy Whipping Cream Must be cold for whipping.
  • Food Coloring Optional for decorations.
  • Rosemary Sprigs Optional for garnish.

Equipment

  • Mixing Bowl
  • cupcake tray
  • whisk
  • Oven

Method
 

Instructions
  1. Begin by peeling and finely shredding 1½ cups of fresh carrots. Set them aside.
  2. In a large bowl, whisk together 2 eggs, ½ cup brown sugar, ¼ cup oil, ¼ cup sour cream, and ¼ cup pineapple until smooth.
  3. In another bowl, whisk together 1¼ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon cinnamon.
  4. Gently fold half of the dry mixture into the wet mixture. Then, fold in the carrots and remaining dry ingredients.
  5. Line a cupcake tray with liners and preheat the oven to 350°F. Fill each liner with batter and bake for 18-20 minutes.
  6. For the topping, mix walnuts, flour, brown sugar, and salt. Cut in butter until crumbly, bake until golden.
  7. Beat together cream cheese, powdered sugar, and vanilla. Gradually add heavy cream until stiff peaks form.
  8. Frost each cooled cupcake with the cream cheese frosting and add walnut crumble.
  9. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Avoid over-mixing for a light texture and use fresh carrots for best results.

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