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closeup of carrot cupcakes

Carrot Cake Cupcakes

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Description

If Twinkies tasted like carrot cake, they’d get close to these split and filled cupcakes creamy and moist with a double dose of cream cheese frosting plus all the best flavors and textures of your favorite carrot cake.

Ingredients

Scale

Butter and breadcrumbs or flour, for the pan

Carrot cake batter

  • 3 large carrots
  • 1/2 cup coconut flakes

    (Affiliate)

     (30 g)
  • 1/2 cup chopped walnuts (57 g) or pecans
  • 1/2 cup drained, chopped canned pineapple (don’t use crushed as it is too juicy) (85 g)
  • 3 large eggs
  • 1 cup + 2 Tablespoons granulated sugar (225 g)
  • 3/4 cup carrot juice (or orange or apple, I’m using Bolthouse Farms Pineapple Carrot Orange from my grocery store), (177 mL)
  • 3/4 cup olive or avocado oil (177 mL)
  • 2 teaspoons vanilla paste or vanilla extract
  • 2 cups all-purpose flour (260 g)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Cream Cheese Icing

  • 1 stick of butter, at room temperature (113 g)
  • 8 ounces full fat cream cheese, softened (227 g)
  • 1 teaspoon vanilla extract
  • 2 cup powdered sugar (240 g)
  • 2 Tablespoon carrot juice from above

Instructions

Prep the muffin pans

  1. Preheat the oven to 350 F (180 C).
  2. Grease 18 wells between two muffin pans with a little melted butter and then either flour it or coat the insides with breadcrumbs.  Be sure to grease around the rims of each well so that the cakes don’t stick.  You don’t need to flour the top of the pan.

Prep the mix-ins

  1. Shred the carrots either in a food processor

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     of a box grater.  There is no need to press any of the juice from the carrots.
  2. Chop the nuts. Drain the pineapple and chop it into small pieces. carrot shreds on paper towel

Make the batter

    1.  Whisk the eggs with the sugar until smooth. eggs and sugar in bowl

 

  1. Add in the oil, juice, vanilla, baking soda, cinnamon, and salt, whisking until smooth. pouring oil into carrot cake batter
  2. Add in the flour, 1/3 cup of the walnuts, carrot shreds, pineapple, and coconut. Stir just until you have a smooth batter. flour and mix ins added to carrot cake batter

Bake the cakes

  1.  Fill the muffin tin

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     with the batter almost up to the top of each well.  You should be able to fill 7 of the 8 wells in the pan.  Bake the cakes for 20-25 minutes until a toothpick inserted into the center of each cake comes out clean.

Finishing the cupcakes

  1. Cool and cut: Let the cakes cool in the pan for about 5 minutes before overturning them onto a rack to finish cooling. Cut each cake in half vertically.
  2. Add the frosting: Beat the frosting ingredients together with a hand mixer or a stand mixer until smooth and creamy. Fit a pastry bag with your favorite decorative tip and then fill the bag with the frosting. Pipe a small bit of frosting between the top and bottom layers of each cupcake. Sandwich the layers together and then pipe a nice rosette on top of each cupcake.
  3. Finish decorating: Sprinkle each cupcake with a few more carrot shreds and the rest of the walnuts.

Equipment

(Affiliate)

  • Prep Time: 15 minutes
  • Cook Time: 25
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Find it online: https://bakingwithtradition.com/carrot-cake-cupcakes/