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Moist Carrot Cake Cupcakes

Moist Carrot Cake Cupcakes with Creamy Frosting Delight

These Moist Carrot Cake Cupcakes blend sweetness and warmth with a creamy frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2-3 medium Carrots Freshly shredded
  • 3 large Eggs Use large eggs for best results
  • 1 cup Brown Sugar Packed
  • ¾ cup Neutral Oil
  • ½ cup Sour Cream Or buttermilk/yogurt
  • 1 cup Pineapple Mashed or blended
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Kosher Salt
  • ½ cup Chopped Nuts Pecans or Walnuts
For the Walnut Crumble
  • 1 cup Walnuts Finely chopped
  • ½ cup Brown Sugar
  • ½ cup All-Purpose Flour
  • ¼ cup Unsalted Butter Cold, cut into small pieces
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Softened
  • 2 cups Powdered Sugar Adjust according to taste
  • 1 teaspoon Vanilla Extract
  • 1 cup Heavy Whipping Cream Cold for best results

Equipment

  • mixing bowls
  • Box Grater
  • Whisk
  • spatula
  • Cupcake Pan
  • Piping bag

Method
 

Preparation Steps
  1. Grate 2 to 3 medium carrots and set aside.
  2. In a large bowl, whisk 3 eggs with 1 cup of brown sugar. Add ¾ cup of neutral oil, ½ cup of sour cream, and 1 cup of mashed pineapple. Whisk until smooth.
  3. Sift together 2 cups of flour, 1 tsp of baking powder, ½ tsp of baking soda, 1 tsp of cinnamon, and ½ tsp of salt in a separate bowl.
  4. Fold dry ingredients into wet mixture, then add shredded carrots and ½ cup chopped nuts.
  5. Preheat oven to 350°F (175°C). Fill cupcake liners ¾ full and bake for 18-20 minutes.
  6. Mix 1 cup of walnuts, ½ cup brown sugar, ½ cup flour, and ¼ cup cold butter for walnut crumble. Bake at 320°F (162°C) for 20 minutes.
  7. Beat 8 oz of cream cheese with 2 cups powdered sugar, add vanilla, and incorporate 1 cup of whipping cream until stiff peaks form.
  8. Frost cooled cupcakes and sprinkle walnut crumble on top.
  9. Chill for at least 30 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 2500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are at room temperature before use for best results.

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