Carrot Cake Cupcakes

 

These delicious Carrot Cake Cupcakes are loaded with fresh carrots and pineapple and topped with a creamy cream cheese frosting!  The cake is very moist and fluffy and has hints of spice.  The secret ingredient, cardamom, contributes bright and citrusy flavours and makes these cupcakes extra special.   I love serving them in the fall and for Easter, however they are enjoyable at any time of year.

 

 

 

 

 

Tips for Making Perfect Cupcakes

 

1. Do not over-mix the batter:  Over-mixing the cake batter once the flour has been added will result in too much gluten development.  This will give the cupcakes a dense and tough texture.
2. Mix the frosting well:  If the butter/cream cheese and icing sugar is not beaten until light and fluffy, the frosting will be more yellow in colour and dense.    
3. Serve the next day: These cupcakes taste best after they have rested overnight in the refrigerator.  The resting period allows the flavours in the cake to blend and the frosting to firm up.
4. Decorate before serving:  Some decorations such as the mini chocolate eggs will bleed colour into the frosting if refrigerated or frozen.  To avoid this, decorate the cupcakes right before serving them.

 

 

Recipe Q & A

 

Q:  Can I substitute the finely grated carrots in the recipe for coarsely grated carrots? 

A:  It is not recommended.  Coarsely grated carrots will be chewy and give the cupcakes an unappealing texture.

Q:  Why is my frosting dark? 

A:  Your frosting may be dark if the butter/cream cheese and icing sugar was not beaten sufficiently.  It may also be dark if your vanilla extract has a dark pigment.  You can use a clear vanilla extract to keep your frosting white, however most brands available are artificially made.

 

 

 

 

 

 

Carrot Cake Cupcakes

 

Recipe By:        Blue Ribbon Eats, carrot cake recipe adapted from this recipe from Dixie Crystals

Servings:          12
Prep Time:      45 minutes

Baking Time:  20-25 minutes

 

 

 

INGREDIENTS

 

Carrot Cake:

1 1/2 cups all-purpose flour

1/2 tablespoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cardamom

1/2 cup + 1/3 cup canola oil

1/2 cup white sugar

1/2 cup packed dark brown sugar

3 large eggs

1/2 tablespoon natural vanilla extract

1/2 cup crushed pineapple with juice

1/2 lb finely grated carrots

 

Frosting:

1/2 lb cream cheese, at room temperature

1/4 lb unsalted butter, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon sea salt

3 cups icing sugar

Sprinkles

Mini chocolate eggs

 

 

INSTRUCTIONS

 

Carrot Cake:

1. In a large bowl add the flour, baking powder, baking soda, cinnamon, nutmeg and cardamom and mix until blended.
2. In the bowl of a mixer add the white sugar, brown sugar, eggs and salt.  Mix on medium-high speed using a paddle attachment until the mixture is paler in colour.  Add the oil and mix until blended.  Add the vanilla extract and mix until blended.
3. Turn the mixer off and add all of the flour mixture.  Mix on low speed just until blended and smooth.
4. Add the carrots and pineapple to the batter.  Mix on low speed just until blended.
5. Line a 12 regular cupcake pan with cupcake liners.  Fill the cupcake liners almost to the top with batter.
6. Bake at 350°F for 20-25 minutes or until cupcakes are set and golden on top.
7. Cool cupcakes in the pan for ~10 minutes and then transfer them to a cooling rack and cool to room temperature.

 

Frosting: