Carrot Cake Cupcakes Recipe

Carrot Cake and Easter go together like the Easter Bunny and baskets of treats! Next time someone asks you to bring dessert to a gathering, or if you're hosting your pals over the Easter season, these Carrot Cake Cupcakes will bring the season to life in a delicious new way.

🥕Carrot Cake Cupcakes (makes 16 cupcakes) 🥕

Ingredients:
Carrot Cake Cupcakes:
1 3/4 cup all-purpose flour
1 cup granulated sugar
1 tablespoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, room temperature, cut into cubes
1 egg
1/4 cup sour cream
1/2 cup whole (3.25%) milk
2 tablespoon pure vanilla extract
2 cups grated carrots
1/2 cup raisins (optional)

Cream Cheese Buttercream:
3/4 cup cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening
3 1/2 cups icing sugar
1 tablespoon vanilla bean paste
1-2 drops peach gel food colouring

Spiced Candied Pecans (optional):
1 cup raw pecans, roughly chopped
1/2 cup granulated sugar
2 tablespoons water
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg

Method:
Carrot Cake Cupcakes:

1. Preheat the oven to 325F. Line 2 cupcake pans with 16 cupcake liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt. Mix on low speed for 2 minutes, until combined. Add the butter and continue to mix on low speed for 1 to 2 minutes, or until the mixture has the texture of wet sand. Do not overmix. Add the egg and mix until just combined. Add the sour cream and mix until just combined. Scrape down the sides of the bowl.
3. In a measuring cup, whisk together the milk and vanilla. With the mixer on low speed, slowly pour the milk mixture into the bowl and mix until just combined. Add the carrots and raisins (if using) and mix until combined. Scrape down the sides of the bowl and mix again for 10 to 15 seconds. The batter will look a little lumpy.
4. Divide the batter evenly among the cupcake liners, filling each three-quarters full. Bake for 15 to 18 minutes, or until a toothpick inserted in the centre comes out clean. Let cool for 5 minutes in the pans before transferring the cupcakes to a wire rack to cool completely.

Cream Cheese Buttercream:

1. In a stand mixer fitted with the whisk attachment, whip the cream cheese on high speed for 3 to 5 minutes, scraping down the sides of the bowl every minute, until smooth. Add the butter and shortening and mix on high speed for 2 to 3 minutes, scraping down the sides of the bowl every minute, until smooth.
2. With the mixer on low speed, slowly add the icing sugar and mix for an additional 30 seconds. Increase the speed to high and mix for 3 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla bean paste and food colouring and mix for an additional minute.

Spiced Candied Pecans:

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Spread the pecans in an even layer on the prepared baking sheet. Toast for 7 minutes. Let cool.
3. In a small saucepan over medium-high heat, bring the sugar and water to a boil. When the mixture is bubbling slowly but has not yet begin to caramelize, add the nuts and stir using a heat-resistant spatula, until the sugar begins to crystallize. Add the cinnamon and nutmeg and continue stirring until the nuts no longer stick together. Remove from the heat and return the nuts to the prepared baking sheet to cool.

Assembly:

1. Transfer the Cream Cheese Buttercream to a piping bag fitted with a No.8B tip. Pipe the buttercream onto each cupcake with an even pressure, starting from the middle and swirling in a circular motion until you round the cupcake twice. Release pressure from the piping bag and pull it away for a clean finish. There should be a small "nest" in the middle of the buttercream. Sprinkle a generous amount of Spiced Candied Pecans (if using) in each "nest".
2. For maximum freshness and deliciousness, serve cupcakes on the day they are made. If you want to bake cupcakes a day in advance, store the baked, undecorated cupcakes in an airtight container at room temperature until ready to decorate and serve.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.