Carrot cake cupcakes with cream cheese frosting
Preppy Kitchen · ♥ 5.4K likes · 149.2K views · 12 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 150 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
Whisk the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg together in a large bowl and set it aside.
Dry ingredients and warming spices
- cardamom (optional)
- 100 g granulated sugar
- 67 g light brown sugar
- ¾ cup vegetable oil
- 1 tsp vanilla
- 2 whole eggs
In another large bowl whisk the granulated sugar, light brown sugar, vegetable oil, vanilla and the room temperature eggs until smooth.
Fold the wet and dry together with a spatula until some streaks of flour still show; it finishes mixing when the add-ins go in.
Add the shredded carrot and the chopped walnuts and finish mixing so everything is evenly distributed, scraping the bowl down.
Distribute the batter evenly into the lined muffin tin, about three quarters full or right to the top.
Bake at 350F for 17 to 20 minutes, or until the centres spring back when lightly touched. The middle two cook slowest.
- 226 g cream cheese
- 113 g unsalted butter
Let the cupcakes cool completely.
Beat the room temperature cream cheese and the unsalted butter with a paddle attachment on medium for about a minute, until creamy and combined.
- salt
- 6 cup powdered sugar
Add a pinch or two of salt, then the sifted powdered sugar a cup or so at a time, mixing on low.
Store the assembled cupcakes in the refrigerator rather than at room temperature, because the frosting is mostly dairy. Cream cheese frosting is slacker than normal frosting, so it will not hold the sharpest lines and settles a little at room temperature.
- 1 tsp vanilla
Add the vanilla, scrape the bowl down, then increase to medium and beat about a minute until light and fluffy. The colour lightens as air goes in.
Frost the cooled cupcakes, either scooped and tamped flat or swirled with an offset spatula, or piped with a large closed star tip starting in the middle and working outwards and up. Sprinkle with a few chopped walnuts.