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Carrot Cake Cupcakes with Cream Cheese Buttercream Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50
  • Yield: 24 1x
  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American

Description

These Carrot Cake Cupcakes are the most scrumptious and moist cupcakes ever. They are loaded with flavor and the Cream Cheese Buttercream sends them over the top. Add these to your Easter dessert table and have happy guests!

Ingredients

Units Scale

Cupcakes

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 4 large eggs, room temperature
  • 3/4 cup canola or vegetable oil
  • 2 cups sugar
  • 1/2 cup full fat buttermilk
  • 2 teaspoons pure vanilla extract
  • 3 cups freshly shredded or grated carrots
  • 1 cup chopped pecans or walnuts coarsely chopped
  • 1/2 cup sweetened flaked coconut
  • 1 small 8 ounce can, crushed pineapple in juice, drained

Cream Cheese Buttercream Frosting

  • 1 package cream cheese, 8 ounces, softened
  • 1 cup (2 sticks) real unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 1/2 to 5 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Line 24 muffins tin cups with paper liners and set aside.

Cupcakes

  1. In a large bowl, sift together the flour, baking powder, baking soda and cinnamon and set aside.
  2. In the large bowl of a stand mixer, (you can use a hand mixer, or mix by hand), add the eggs, oil, sugar, buttermilk and vanilla. Mix on low speed for a few seconds, then medium speed for about one minute until all ingredients are well combined.
  3. Add the dry ingredients and mix on low to medium speed for about 30 seconds, just to incorporate.
  4. Add the carrots, nuts, pineapple and coconut and mix on medium speed for about 30 seconds, just until all ingredients are incorporated. Do not over mix.
  5. Fill the muffin cup holders 2/3 full with the batter.
  6. Bake for 20-25 minutes until a toothpick inserted in the centers comes out with just slightly moist crumbs. Allow cupcakes to set in muffin tins for about 1 minutes and transfer them to a wire cooling rack to cool. Make sure cupcakes are completely cool before frosting.

Cream Cheese Buttercream Frosting

  1. Add the cream cheese to the bowl of a stand mixer or use a hand mixer. Mix on medium speed until the cream cheese is smooth and free of all lumps. Add the butter, vanilla and salt and mix until smooth and creamy. Add the sugar 1 cup at a time until the frosting is the perfect spreading consistency. If piping the frosting, you will probably use all of the sugar for the perfect piping consistency.
  2. Spread or pipe frosting on cupcakes. I used a Ateco 808 large round tip on the pictures in this recipe. Decorate tops with sprinkles, shredded or candied carrot pieces or toppings you prefer.
  3. Store cupcakes in an airtight container. Refrigerate cupcakes Remove from refrigerator and allow to set at room temperature for a few minutes before serving.

Notes

  • The coconut and pineapple are part of this recipe and the pineapple adds great moistness. You can omit them if you prefer, but I get rave reviews when I add both, and some people don’t even realize that either of them are in the cupcakes.
  • Make sure you use freshly grated or shredded carrots, not the store bought pre-shredded carrots.
  • The yield is 24 regular size cupcakes. However, I used smaller greaseproof paper liners that resulted in a smaller cupcake and the yield was 30.

Find it online: https://mycountrytable.com/carrot-cake-cupcakes-cream-cheese-buttercream-frosting/