Carrot cake cupcakes are another easy to make bakes, which are as tasty like any other cupcakes. These are so flavorful and aromatic with the addition of ground cinnamon. This is my DH's favorite kind of cake and he always picks up a slice for himself whenever we visit our local bakery. I never dared to bake one by myself, given that he loves the bakery version why take a risk. When I was planning to make something for Carrots event at Reva's blog, I asked him for suggestion for the dish to make with Carrots. His immediate reply was "Carrot Cake!!". So I gained up my courage and started to bake it. Made it as little cupcakes because I think they are cute and are of perfect portion. So if you are searching for a simple, moist and bakery style carrot cupcakes try this and you will love it.
Ingredients:
Makes 10 cupcakes
Adapted from here
For Cupcakes:
All-purpose flour/Maida - 1 1/4 cups
Baking powder - 3/4 tsp
Baking soda - 1/2 tsp
Cinnamon powder - 1 tsp - 1&1/2 tsp
Salt - 1/4 tsp
Carrots (grated) - 1 1/2 to 2 cups
Light brown sugar - 1 cup (Can replace with white sugar)
Eggs - 2 (room temperature)
Oil - 3/4 cup
Vanilla - 1 tsp
For the Filling and Frosting:
Light Cream cheese - 4 oz - 1/2 cup
Butter - 2 tbsp (room temperature)
Powdered Sugar - 3/4 cups
Vanilla - 1 tsp
Method:
Preheat the oven to 350F/180 C. Line the muffin tin with liners. Sift/Whisk together the flour, salt, baking powder, baking soda and cinnamon. Mix the carrots and combine well until the carrots are coated well with flour. Take sugar in a big mixing bowl and mix eggs adding one at a time using a hand mixer or whisk. Add oil in a steady stream while mixing continuously until well combined. Add flour mixture in four additions, folding well after each addition. Do not over-mix, just mix until everything is combined scraping the sides and bottom.
Spoon the mixture to the muffin liners, approximately 1/3rd cup of batter for each muffin cup. Bake for 20 to 25 minutes. To check for done-ness, a toothpick inserted in the center should come out clean. Allow the cupcakes to sit in the muffin pan for 5 mins and then transfer the cupcakes to a cooling rack to cool completely.
To Fill and Frost the cupcakes:
Beat together the cream cheese and butter until smooth. Add the powdered sugar slowly while mixing continuously. Cream until smooth about 2 minutes. Transfer the cream cheese frosting to a piping bag/ziploc bag fitted with nozzle. Take the cupcake and puncture the center with the nozzle until three-fourth way down. Now squeeze and pull the piping bag upward, when still squeezing. When you reach the top of the cupcake, make circular or any desired patterns to cover the top.
Note:
Ingredients:
Makes 10 cupcakes
Adapted from here
For Cupcakes:
All-purpose flour/Maida - 1 1/4 cups
Baking powder - 3/4 tsp
Baking soda - 1/2 tsp
Cinnamon powder - 1 tsp - 1&1/2 tsp
Salt - 1/4 tsp
Carrots (grated) - 1 1/2 to 2 cups
Light brown sugar - 1 cup (Can replace with white sugar)
Eggs - 2 (room temperature)
Oil - 3/4 cup
Vanilla - 1 tsp
For the Filling and Frosting:
Light Cream cheese - 4 oz - 1/2 cup
Butter - 2 tbsp (room temperature)
Powdered Sugar - 3/4 cups
Vanilla - 1 tsp
Method:
Preheat the oven to 350F/180 C. Line the muffin tin with liners. Sift/Whisk together the flour, salt, baking powder, baking soda and cinnamon. Mix the carrots and combine well until the carrots are coated well with flour. Take sugar in a big mixing bowl and mix eggs adding one at a time using a hand mixer or whisk. Add oil in a steady stream while mixing continuously until well combined. Add flour mixture in four additions, folding well after each addition. Do not over-mix, just mix until everything is combined scraping the sides and bottom.
Spoon the mixture to the muffin liners, approximately 1/3rd cup of batter for each muffin cup. Bake for 20 to 25 minutes. To check for done-ness, a toothpick inserted in the center should come out clean. Allow the cupcakes to sit in the muffin pan for 5 mins and then transfer the cupcakes to a cooling rack to cool completely.
To Fill and Frost the cupcakes:
Beat together the cream cheese and butter until smooth. Add the powdered sugar slowly while mixing continuously. Cream until smooth about 2 minutes. Transfer the cream cheese frosting to a piping bag/ziploc bag fitted with nozzle. Take the cupcake and puncture the center with the nozzle until three-fourth way down. Now squeeze and pull the piping bag upward, when still squeezing. When you reach the top of the cupcake, make circular or any desired patterns to cover the top.
Note:
1. You could add nuts and/or raisins as desired. I preferred to have it simple.
2. You could add nutmeg, allspice and pumpkin spice if desired. If using add 1/4 tsp each.
3. You could substitute all or part of the AP flour with whole meal or whole wheat flour.
4. I used light cream cheese and ICBINB. You could use regular cream cheese and butter as desired.
Sending these beautiful cupcakes to Veggie/Fruit of the month - Carrot event by Reva and Priya and also to 'Only'-Baked event by Pari and Harini-Jaya.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhJOI6Omzc1Iyju-Gxs5mCbgDbLTCyETtrjEZhJe0t73n76akiwtDqCYxsJ9Qt5VwKmH9ILF-rsLkZFvvJ5NSTgEwy-fEM3mwv1uyJJXuY_g1e2-KUuOmZP0IfXusphy3rfBQLjx3K8Nr/s200/logo.jpg)
![](//3.bp.blogspot.com/-0jq1OH-5v3E/TgitDlm-yTI/AAAAAAAACJg/pEPQodJs-og/s200/Only%252520Baked.png)
2. You could add nutmeg, allspice and pumpkin spice if desired. If using add 1/4 tsp each.
3. You could substitute all or part of the AP flour with whole meal or whole wheat flour.
4. I used light cream cheese and ICBINB. You could use regular cream cheese and butter as desired.
Sending these beautiful cupcakes to Veggie/Fruit of the month - Carrot event by Reva and Priya and also to 'Only'-Baked event by Pari and Harini-Jaya.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhJOI6Omzc1Iyju-Gxs5mCbgDbLTCyETtrjEZhJe0t73n76akiwtDqCYxsJ9Qt5VwKmH9ILF-rsLkZFvvJ5NSTgEwy-fEM3mwv1uyJJXuY_g1e2-KUuOmZP0IfXusphy3rfBQLjx3K8Nr/s200/logo.jpg)
![](http://3.bp.blogspot.com/-0jq1OH-5v3E/TgitDlm-yTI/AAAAAAAACJg/pEPQodJs-og/s200/Only%252520Baked.png)
I know, these r hefty cupcakes , I bet u can't eat more than one.. Looks sooper, by the way, love ur liners , kinda cute, Am all searching for similar liners but I don get it here.. Crazy molding u got there..Loove it
ReplyDeleteAwesome cupcakes Krithi. Thanks for sending them :)
ReplyDeleteYummy! flavorful and tasty!
ReplyDeletesty cupcakes. Wonderful preparation.
ReplyDeleteDeepa
Hamaree Rasoi
perfectly baked cupcakes !! well presented !!
ReplyDeleteOngoing Event - CC-Roti Pachadi/Chutney
Wow, these cupcakes are rich in the goodness of carrots...I love these! Lovely recipe. saving this. Have a nice day! :)
ReplyDeletehttp://cosmopolitancurrymania.blogspot.com
awesome looking cupcakes....the little specks of carrot looks very pretty....
ReplyDeleteWow..yummy and awesome cupcakes Krithi..Love to grab few.
ReplyDeletetempting cupcakes....Liked the frosting idea
ReplyDeletehttp://panchamrutham.blogspot.com/
wow! superb photography. what camera do you use? could you pls sent me an email at veena@veenaskitchen.com
ReplyDeleteWow moist n yummy...looks very tempting
ReplyDeleteI feel like baking now :) Your cupcakes look lovely :)
ReplyDeleteTes
http://tesathome.com
Tempting and yummy looking cupcakes... Looks so cute too...
ReplyDeleteMuffins looks perfect! And lovely frosting!
ReplyDeleteThat's so tempting!!!
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krithi it looks moist n wonderful, i especially loved the second last pic, thr frosting oozing on to the split cupcakes---yummm !!!
ReplyDeleteYummy looking cup cakes...
ReplyDeleteSoft & super yummy cup cakes!!!! Looks stunning!!!
ReplyDeletePrathima Rao
Prats Corner
wow carrot cake with cream cheese frosting,really a wonderful combo...luks yummy and perfect.
ReplyDeleteThey have come out perfect. Love the crumbly texture of the cake.
ReplyDeletecup cakes look yumm n delicious..:)
ReplyDeleteahh-mazing.... looks tempting
ReplyDeleteaha, tempting and cute cakes ,love the addition of carrots
ReplyDeleteAwesome cupcake with beautiful frosting...
ReplyDeletewww.savitharajsspiceland.blogspot.com
I really love this recipe because it makes a small batch of cupcakes intead of my large cake recipe. Thank you so much for this one.
ReplyDeleteRita
Wow...Tempting cupcakes..Looks so moist and delicious...
ReplyDeleteI will definitely be trying these, maybe with the raisins and nuts though as I love the added texture. I will have to save the frosting for a day when I want to be 'naughty' though ;-)
ReplyDeleteThanks everyone for your lovely comments..
ReplyDelete@Shanavi, I got these liners from IKEA.
@Veena, I use a Sony Cybershot DSC-H20, point-and-shoot camera..
Very lovely cupcakes! I like the idea of piping the frosting into the center of the cupcakes.
ReplyDeleteTempting cupcakes.
ReplyDeletehey...those cupcakes looks really nice...the recipe seems nice n' easy...will give it a try...:)
ReplyDeleteAwesome work, looks perfect n delicious.
ReplyDeletewww.kitchen-mantra.blogspot.com
Oohh..delciouus treats! Hard to resist n mouth watering! :)
ReplyDeleteUS Masala
Wow!!! so inviting and perfectly baked.
ReplyDeleteYum, love the idea of filling frosting like this in the cupcakes :)
ReplyDeleteThis is one of my fav cake..looks absolutely good and the frosting in the middle is too good. Love the texture too.
ReplyDeleteCarrot cupcakes topped with frosting looks delicious.
ReplyDeleteThis my favorite cake..taste heavenly with frosting..I am craving for it dear:(
ReplyDeleteSIGNATURE RECIPES & A GIVEAWAY till july 31st 2011
Carrot cupcakes absolutely delicious:) I love the frosting... lovely, lovely, lovely:) Thanks dear for sending it for the event:)
ReplyDeleteReva
http://anuzhealthykitchen.blogspot.com/2011/07/event-berries-strawberry-desserts.html
ReplyDeleteAm hosting an August Event on Berries - hope to see some recipes from you...and you can choose to guest host too....