Perfect Carrot Cake Cupcakes
Ingredients:
For the Cupcakes:
150g light brown sugar
120ml vegetable oil
2 large eggs
1 tsp vanilla extract
140g plain flour (all-purpose)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 ½ tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves (optional)
150g grated carrots (about 2 medium carrots)
50g chopped walnuts or pecans (optional)
40g crushed pineapple, well drained (optional for extra moisture)
For the Cream Cheese Frosting:
100g unsalted butter (softened)
200g full-fat cream cheese (cold)
300g icing sugar
1 tsp vanilla extract
Optional Toppings:
Chopped nuts
Shredded carrot curls
Cinnamon dusting
Mini fondant carrots
👩🍳 Instructions:
1. Make the cupcakes:
Preheat oven to 180°C (160°C fan) / 350°F. Line a 12-hole cupcake tin.
In a large bowl, whisk together brown sugar, oil, eggs, and vanilla until smooth.
In another bowl, sift together flour, baking soda, baking powder, salt, and spices.
Stir dry ingredients into wet, mixing until just combined.
Fold in grated carrots, nuts, and pineapple (if using).
Spoon batter into cupcake liners (about 3/4 full). Bake 18–22 minutes or until a toothpick comes out clean.
Let cool completely before frosting.
2. Make the cream cheese frosting:
Beat butter until pale and creamy.
Add cream cheese and beat until smooth (don’t overmix or it can get runny).
Gradually beat in icing sugar and vanilla. Chill briefly if needed for a firmer texture.
3. Frost & decorate:
Pipe or spread cream cheese frosting on each cupcake.
Garnish with chopped nuts, cinnamon, or tiny carrot toppers for ✨aesthetic✨ appeal.