Carrot Cake Cupcakes With Cream Cheese Frosting
These mini versions of classic carrot cake are sure to be a crowd pleaser.
Makes: 24 cupcakes
Prep Time: 30 minutes
Cook Time: 40 minutes
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 40 minutes
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm
Ingredients
- 2 cups sugar
- 1⅓ cup vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoon cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons kosher salt
- 1 pound carrots, peeled and grated
- 1 cup coconut
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup chopped walnuts
Cream Cheese Frosting:
- 2 cups (16 ounces) cream cheese, room temperature
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1½ teaspoons pure vanilla extract
- 4 cups (16 ounces) powdered sugar, sifted
Candied Carrot Garnish:
- 1 cup grated carrots
- 1 cup sugar, divided
- ¾ cup water
Instructions
- Preheat oven to 400 degrees. Grease muffin pans, or line with paper liners.
- In a stand mixer with paddle attachment, beat sugar, oil and eggs together until light yellow. Stir in vanilla.
- In another bowl, sift together 2 cups of flour, the cinnamon, baking soda and salt.
- Add dry ingredients to the wet ingredients and mix. Toss the carrots and walnuts with the 1 tablespoon of flour.
- Add carrots, walnuts, coconut and drained pineapple to the batter and mix well.
- Scoop the batter into muffin cups until each is almost full. Bake at 400 degrees for 10 minutes.
- Reduce oven to 350 degrees and bake for 27 minutes, or until a toothpick comes out clean. Cool.
Cream Cheese Frosting:
- Mix softened cream cheese, butter and vanilla extract in a mixer with the paddle attachment.
- Add powdered sugar and mix until smooth.
Candied Carrot Garnish:
- Stir ¾ cup sugar and water in a heavy saucepan over medium-low heat until sugar dissolves.
- Bring to a boil, reduce heat and simmer 2 minutes.
- Add grated carrots and simmer 4 minutes.
- Put remaining ¼ cup sugar in a bowl. Remove carrots from syrup with a slotted spoon and toss in the sugar to coat. Toss occasionally until cool.
- Frost cooled cupcakes and garnish with candied carrot strips.