Carrot Cake Cupcakes Recipe

Name: Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Ingredients: 1 cup (100 g) chopped walnuts; 1 pound (450 g) carrots (about 3 1/2 cups, grated); 3 large eggs; 1/2 cup (120 ml) of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes); 1 teaspoon vanilla extract; 2 cups (400 g) sugar; 1 cup (240 ml) vegetable oil; 1 tablespoon orange zest; 3 cups (400 g) all-purpose flour; 1 teaspoon baking soda; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1/2 teaspoon ground cardamom; 1 teaspoon ground cinnamon; Cream Cheese Frosting:; 1 cup unsalted butter, softened; 16 ounces Philadelphia cream cheese; 2 cups powdered sugar, sifted

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I find that you can tell a lot about someone based on the type of carrot cake they make. I find that those who enjoy pineapple and coconut in their carrot cake are a bit more flamboyant and unpredictable than the average baker and, likely, have a tiki shirt in their closet.

Those who prefer heavy amount of cloves and raisins are traditionalists; they have a penchant for nostalgia and reminiscing over their fragrant and fruity carrot cakes that encapsulate their childhood.

Others prefer orange juice - modernizing the classics and stirring up cocktails to pair with them.

Three Carrot Cake Cupcakes topped with cream cheese frosting, one of them is partially unwrapped — Elise Bauer

My Favorite: Carrot Cake Cupcakes

I like to see myself as inventive, strange, and maybe even quirky -- my carrot cake is a carrot cupcake (I like to think I'm a wee bit adorable, too). Toasted walnuts add a certain bittersweet and earthy taste to the cupcakes. Cinnamon and a good dose of cardamom give it a faraway newness, which is only made more intriguing with the floral and citrusy finish from the orange zest.

Dolloped with some cream cheese frosting, it's a carrot cupcake that emulates old times from way back when with a bit of a contemporary twist. A funky cupcake that anyone's personality can appreciate.

So then, what does your carrot (cup)cake say about you?

Suggestions and Substitutions

So many of you have made this recipe over the years and shared with us your versions! Here are a few favorites that everyone should try:

Don't like nuts? Skip them!
Don't like cream cheese frosting? Make regular buttercream!
Don't have (or like) cardamom? Leave it out, or add extra cinnamon
Add some raisins -- rehydrate them in some water before mixing into the batter
Add a half cup of toasted shredded coconut, or sprinkle some over the tops
Add a splash of Grand Marnier to the batter, the frosting, or both!

How to Store These Cupcakes

The cupcakes can be baked (but left unfrosted) for a day or two before you plan to serve them. Wait to top with frosting until the day you plan to serve them, and then serve within a few hours.

Leftover frosted cupcakes should be refrigerated. Let them come to room temperature before enjoying.

Love Carrot Cake? Try These Recipes!

Carrot Cake Cupcakes

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings 24 cupcakes

1 cup (100g) chopped walnuts
1 pound (450g) carrots (about 3 1/2 cups), grated
3 large eggs
1/2 cup (120ml) buttermilk, or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes
1 teaspoon vanilla extract
2 cups (400g) sugar
1 cup (240ml) vegetable oil
1 tablespoon orange zest
3 cups (400g) all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon

Cream Cheese Frosting:

1 cup unsalted butter, softened
16 ounces Philadelphia cream cheese
2 cups powdered sugar, sifted

Toast the walnuts:

Preheat the oven to 350°F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
Line 2 standard (12-well) cupcake pans with cupcake liners
Mix wet ingredients and carrots:

Place the buttermilk, oil, sugar, eggs, vanilla extract, and orange zest together in a bowl and whisk thoroughly. Then stir in the grated carrots.
Mix dry ingredients:

In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
Fold dry ingredients into wet, add walnuts:

Fold the flour mixture into the carrot mixture, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.
Bake:

Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake for 19-21 minutes at 350°F, rotating the pan after the first 15 minutes of baking.

Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.
Make the frosting:

Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread or pipe onto cooled cupcakes.

Nutrition Facts (per serving)
422	Calories
27g	Fat
42g	Carbs
5g	Protein

Nutrition Facts
Servings: 24
Amount per serving
Calories	422
% Daily Value*
Total Fat 27g	35%
Saturated Fat 10g	49%
Cholesterol 63mg	21%
Sodium 236mg	10%
Total Carbohydrate 42g	15%
Dietary Fiber 1g	5%
Total Sugars 27g
Protein 5g
Vitamin C 1mg	6%
Calcium 67mg	5%
Iron 1mg	6%
Potassium 126mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.