Carrot cupcake is a perfect dessert to make in the Spring and for Easter. They are perfect for birthday parties, graduation parties, after-school snacks, or just good enough to satisfy your sweet tooth. Also, you get all the nutrients and Vitamins from carrots.
These carrot cupcakes are made from scratch and without eggs. I have applied cream cheese frosting but buttercream frosting will work well too.
Ingredients
For making carrot cupcakes I have used shredded carrots, condensed milk, all-purpose flour, oil, and milk.
Baking soda, baking powder, and vinegar are used for leavening and making the cake light and fluffy.
Cinnamon powder and vanilla extract add flavor to the cupcakes.
For cream cheese frosting, unsalted butter, cream cheese, and icing sugar are whipped together.
Instructions
In a large mixing bowl, mix condensed milk, oil, milk, and vanilla extract. Whisk it well using a hand blender or stand mixer wire attachment. Add the vinegar, baking soda, baking powder, all-purpose flour, and a pinch of salt. Mix it well into a lump-free smooth batter.
Step 1: Gather all the ingredients and grate the carrots.
Step 2 - Mix all the ingredients in a bowl and add carrots.
If the batter is thick, add a few teaspoons of milk. If the batter is runny, add a little flour and mix well. Now add the shredded carrots and mix well with a spatula.
Line a cupcake pan with cupcake liners. Fill the liners up to ⅔rd capacity with the batter. You can also use silicone cupcake liners or paper cupcake cups, and there is no need to use a cupcake tray. You can directly place them on a baking tray.
Step 3 - Mix the carrots with a spatula.
Step 4 - Fill the iners upto ⅔rd capacity.
Bake the cupcakes in the oven at 350°F for about 22-25 minutes. After about 22 minutes, check the cupcakes for doneness by inserting a toothpick at the center of one of the cupcakes. If it comes out clean it is done else bake for another few minutes.
Remove the tray from the oven and let the cupcakes cool down completely. In the meantime prepare the cream cheese frosting by whisking room temperature cream cheese, butter, and icing sugar.
Step 5 - Bake in the oven at 350°F.
Step 6 - Let the cupcakes cool down completely.
The frosting should be light and fluffy and that's when you can stop whisking. Put the frosting in a piping bag and use your favorite tip to decorate the carrot cupcakes as per your liking.
Storage
Frosted cupcakes can be stored at room temperature for 3-4 days. They can also be frozen for 3-6 months. You can freeze them frosted or without frosting.
Top tip
Sift and weigh the flour for consistent results and to avoid lumps in the batter.
Related
Looking for other recipes like this? Try these:
- Carrot cake (bread machine and oven)
- Pumpkin Cupcakes
- Vanilla cupcakes
- Air fryer chocolate cupcakes
- Air fryer lava cake
Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.
📖 Recipe
Carrot Cupcakes
Equipment
- Convection Oven
- Hand blender or Stand Mixer
Ingredients
Wet ingredients for carrot cupcakes
- 1 can Sweetened condensed milk (14 oz)
- ½ cup Milk
- ¼ cup Oil
- 1 teaspoon Vanilla extract
- ½ tablespoon Vinegar
Dry ingredients for carrot cupcakes
- 2 cup All purpose flour (240 grams)
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Cinnamon Powder
- Pinch of Salt
Add-ins for cake
- 1 cup Carrot (grated) (120 grams)
For the Cream cheese Frosting
- 4 oz Cream cheese (at room temperature)
- 4 tablespoon Unsalted Butter (at room temperature)
- 1 cup powdered sugar (or more if needed)
- 1 teaspoon Vanilla extract
Instructions
To make carrot cupcakes
- Place wet ingredients except vinegar in a large mixing bowl.1 can Sweetened condensed milk, ½ cup Milk, ¼ cup Oil, 1 teaspoon Vanilla extract
- Mix them well with a whisk attachment of a hand blender or stand mixer on low speed until everything is well mixed.
- Add vinegar, baking soda, baking powder, and other dry ingredients.½ tablespoon Vinegar, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Cinnamon Powder, Pinch of Salt, 2 cup All purpose flour
- Mix everything well with the hand blender until the batter is smooth. If needed, add a little milk or flour to adjust the consistency.
- Add the shredded carrots and mix them well with a spatula.
- Preheat oven to 350°F, with baking rack in the middle level.
- Line the cupcake pan with cupcake liners.
- Fill the cupcakes at about ⅔ capacity. This recipe will make 12-14 cupcakes depending on how much you fill.
- Bake the cupcakes in the oven at 350°F for about 22-25 minutes.
- Insert a toothpick to check if it is done. If the batter sticks, bake for a few more minutes. If it comes out clean, the cupcakes are done.
- Remove the cupcakes from the oven and let them cool down completely before icing.
Make cream cheese frosting
- Mix all ingredients with a hand blender on medium-high speed until the frosting is smooth, light, and fluffy. (This takes 2-3 minutes).
- Apply cream cheese frosting on cupcakes using a piping bag.
Comments
No Comments