Making These Carrot Cake Cupcakes
Spring is in the air! Okay, I know we’ve still got a ways but it’s been starting to warm up, and did you know Easter is in March this year? So what does that mean for me?? Time for carrot cake cupcakes! I’ve already shared this recipe before (2 years ago) but I just decided to update things and add a new spin on the decoration to them, because I’m just now realizing how amazing Marzipan is! It’s ready to go, as in you don’t need to mix anything up, just tint it the color you’d like. Plus, it’s not made of nasty ingredients, just almonds, sugar or honey and wheat starch and the taste reminds me of macarons. So these tiny little carrots are made out of Marzipan, a little food color, the faintest amount of cocoa powder and some fresh parsley. Here is a video on how to make the shapes if you find the directions confusing. Make smaller than listed in the video though, and dip the toothpick in cocoa before rolling over carrots. I hope you love these carrot cupcakes as much and my family and I do! I’d live on them if I could.
Carrot Cake Cupcake Ingredients
For the cupcakes:
All-purpose flour Baking soda and baking powder Salt Ground cinnamon Ground nutmeg Finely shredded carrots Granulated sugar and brown sugar 2 eggs Unsweetened applesauce Vanilla extract Vegetable oil
For the cream cheese frosting:
Cream cheese Butter Vanilla extract Powdered sugar Chopped pecans (for decorating)
How to Make Carrot Cake Cupcakes
Preheat oven to 350. Whisk dry ingredients. Mix sugars and wet ingredients. Mix in half the dry ingredients. Toss carrots with remaining dry ingredients then blend into batter.
Divide mixture among paper lined muffin cups and bake until set. Let cool completely on a wire rack.
Once cool make cream cheese frosting. Pipe or spread frosting over cooled cupcakes.
Decorate as desired. I like to add chopped pecans around the edges of the frosting and finish with a marzipan or fondant carrot.
How to Make Cream Cheese Frosting
Whip together butter and cream cheese until light and fluffy. Add in the vanilla extract and stir to combine. Slowly add in the powdered sugar with the mixer on a low speed. Continue whipping the homemade cream cheese frosting until fully combined.
Can I Decorate the Cupcakes With Another Type of Nut?
Yes, of course. Feel free to use any crushed nuts you have on hand. Walnuts and pecans would both complement the cream cheese frosting.
How to Store Cupcakes
Because of the cream cheese frosting, I recommend storing these carrot cake cupcakes in the refrigerator. Then enjoy chilled or let rest at room temperature before serving.
Tips for the Best Carrot Cake Cupcakes
If the frosting is slightly runny after making it, freeze it for a few minutes to help it solidify. To ensure that the cream cheese frosting whips up properly, the butter and cream cheese should both be almost room temperature. Double check that your applesauce is unsweetened. Otherwise these cupcakes will be too sweet!
More Carrot Cake Recipes You’ll Love:
Carrot Cake Cookies Layered Carrot Cake Carrot Cake Cheesecake Carrot Cake Pancakes Carrot Zucchini Bread Carrot Sheet Cake Cream Cheese-Filled Carrot Cake Muffins
