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fluffy carrot cake cupcakes with cream cheese frosting

Fluffy Carrot Cupcakes with Almond Cream Cheese Frosting

Tiffany
Prep Time 35 mins
Cook Time 25 mins
Cooling Time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Servings 12 Cupcakes
Calories 397 kcal

Ingredients
  

For the Cupcakes:

  • 1 cup sugar (200 g)
  • 4 large eggs
  • 1/2 teaspoon vanilla extract or paste
  • 1/4 cup light-tasting oil (60 ml)
  • 1 3/4 cups finely chopped carrots (2-3 large carrots) (180 g)
  • 1 1/4 cups all-purpose or cake flour (150 g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

For the Frosting:

  • 8 oz full-fat cream cheese, softened (226g)
  • 1/2 cup unsalted butter, softened (113g)
  • 1/8 teaspoon salt
  • 2 cups confectioner's sugar (240g)
  • 1 teaspoon vanilla extract or paste
  • 1/2 teaspoon almond extract

Instructions
 

Fluffy Carrot Cupakes

  • Preheat the oven to 350° F (175° C) and line a 12-cup muffin pan with muffin cups. Peel and slice the carrots, then chop them in a food processor on high until they are finely chopped, but not mushy. Set the carrots aside.
  • In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Stir until they are fully combined, then set aside.
  • In a large bowl, add the sugar and eggs. Using an electric mixer fitted with a whisk attachment, beat at medium-high speed until the mixture is pale yellow and slightly thickened, about 1-2 minutes.
  • Add the vanilla, oil, and chopped carrots, and mix at medium-low speed until well combined, about 30 seconds.
  • Sift in ⅓ of the flour mixture and mix on low until just combined, about 20-30 seconds. Scrape the edges of the bowl and add another third, and then repeat until all of the flour is incorporated.
  • Spoon or ladle the batter into the 12 muffin cups. The cups should be around ¾ to ⅞ full.
  • Bake for 22-24 minutes, or until a toothpick or or chopstick inserted in the center of a cupcake comes out clean.
  • After 10-15 minutes, remove the cupcakes from the pan to cool. Let them cool for a total of 30-45 minutes before frosting.

Almond Cream Cheese Frosting

  • In a large bowl, with an electric mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together at medium speed until they are fluffy, about 2 minutes.
  • Add in the salt and 1 cup of confectioner’s sugar and mix on low speed for the first 30 seconds, then on medium for about a minute, until the sugar is well incorporated. Scrape the bowl and make sure there are no lumps, then add the second cup of confectioner’s sugar and mix again.
  • Add the vanilla and almond extracts and mix on medium until they are incorporated, about 30 seconds. Avoid overmixing the frosting.
  • Frost the cupcakes using a table knife or frosting spatula, or pipe the frosting.
  • To pipe the frosting, chill it for one hour, then prepare a piping bag or plastic bag by cutting off the point and placing a large star, open star, or drop flower piping tip inside, making sure the opening is large enough for the tip to come about ⅔ of the way out. Place the bag, tip down, in a tall glass, stretching the edges of the bag over the rim of the glass. Use a spatula or spoon to transfer the frosting into the bottom of the bag until it is ⅔ full. Pipe a large swirl or rosette on the top of each cupcake.
  • Because the cream cheese frosting must be refrigerated, store the cupcakes in the refrigerator for up to 5 days.
Keyword carrot, carrot cake, carrot cupcakes, carrots, cream cheese, cream cheese frosting, cupcakes, frosting