Original Post: https://www.sweetandsavorybyshinee.com/carrot-cupcakes/
Carrot Cake Cupcakes
Servings: 12 servings
Calories: 342kcal
These carrot cake cupcakes are soft, moist, and mildly spiced, topped with a tangy cream cheese frosting! They're easy to make, irresistibly delicious, and perfect for spring.
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Ingredients
For pineapple curd:
- 1 cup (240ml) canned pineapple juice Note 1
- 2 large eggs
- 2 large egg yolks
- ½ cup (100g) granulated sugar
- 1 tablespoon (8g) cornstarch
- 5 tablespoons (70g) unsalted butter cubbed and softened.
For cupcakes:
- 1 cup (125g) all-purpose flour Note 1
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon ground nutmeg Note 2
- 3 medium carrots Note 3
- 2 large eggs at room temperature
- ½ cup (60gr) sour cream at room temperature Note 4
- ½ cup (120ml) vegetable oil
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar light or dark
- ½ cup (60g) chopped pecans Note 5
For cream cheese frosting:
- 8 oz (250gr) cream cheese at room temperature
- ¼ cup (55g) unsalted butter at room temperature
- 2 cups (250g) powdered sugar
- 2 teaspoons pure vanilla extract
Equipment
- Muffin pan
- cupcake liners
Instructions
To make pineapple curd:
- Pour pineapple juice into a medium saucepan and cook it over medium-high heat to reduce to ¼ cup, about 15 minutes.
- In a small bowl, whisk eggs and egg yolks.
- To temper the eggs, slowly pour the reduced pineapple juice into the eggs while whisking constantly.
- Now transfer the mixture back into the saucepan and add sugar and cornstarch.
- Reduce the heat to medium and cook the mixture, stirring constantly, for about 8-10 minutes, or until thickened.
- Remove from heat and run the curd through a fine mesh sieve. Let the curd cool for 10 minutes.
- Add butter to the curd and gently fold it until the butter is fully incorporated.
- Cover the curd with plastic wrap to contact to prevent skin from forming. Refrigerate until cooled completely, about 2 hours, or up to 1 week.
To make carrot cake cupcakes:
- Preheat the oven to 350°F (175°C). Line the muffin cups with cupcake liners.
- In a small bowl, combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside.
- Using a box grater, or a food processor, grate the carrots into fine pieces.
- In a mixing bowl with a paddle attachment, mix together eggs, sour cream, oil, sugar, and brown sugar until well combined.
- Add flour mixture and mix just until combined. Don’t over-mix at this point.
- Add the grated carrots and pecans and gently fold the batter with a silicone spatula.
- Fill the muffin cups ¾ of the way. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.
- Cool for 5 minutes in the baking pan, then transfer onto a wire rack to cool completely.
To make cream cheese frosting:
- Beat butter and cream cheese on medium-high speed until fluffy, about 1 minute.
- Add powdered sugar and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium-high and continue to beat until smooth and fluffy, about 3 minutes.
- Transfer the frosting to a piping bag fitted with a piping tip. (I used the M1 star tip.)
To assemble the cupcake:
- Frost the cupcakes once they’re completely cooled.
- Make sure the cupcakes are completely cool before filling them.
- Using a back of a piping tip (or a small pairing knife, or a cupcake corer), make a hole in the center of each cupcake. Be careful not to cut all the way through the bottom of the cupcake. (Reserve the cupcake pieces.)
- Pipe or spoon the pineapple curd into the hole. Fill it until the curd just reaches the top of the cupcake. Replace the reserved cupcake pieces to close the filling.
- Finally, pipe the cream cheese frosting on top.
Notes
Note 1: Canned juice works best for this recipe. Be sure to use the juice and not syrup.
Note 2: Nutmeg loses its potency once grated. And that's why I highly recommend grating a whole nutmeg right before baking instead of purchasing ground nutmeg.
Note 3: You'll need about 200g of carrots. I recommend grating the carrots into fine pieces, so you don't bite into a big chunk of carrot. I also don't recommend pre-grated carrots, as they're usually dried up.
Note 4: Use a kitchen scale or measure with the spoon and level method. Spoon the flour into the measuring cup, then level it off with the flat edge of a butter knife.
Note 5: Walnuts work great too!
Storing Tips:
- To store: Store leftover carrot cake cupcakes in an airtight container in the refrigerator for up to 4 days. Cream cheese frosting must be refrigerated to prevent it from spoiling.
- To freeze unfrosted cupcakes: Place unfrosted cupcakes in a freezer-safe bag or container and freeze for up to 3 months.
- To freeze frosted cupcakes: Place the frosted cupcakes on a plate or sheet pan and freeze until solid, at least 1 hour. Transfer the frozen cupcakes to a freezer-safe bag or container and freeze for up to 3 months.
- To thaw: Let the cupcakes thaw at room temperature or in the fridge.
- To store: Store leftover carrot cake cupcakes in an airtight container in the refrigerator for up to 4 days. Cream cheese frosting must be refrigerated to prevent it from spoiling.
- To freeze unfrosted cupcakes: Place unfrosted cupcakes in a freezer-safe bag or container and freeze for up to 3 months.
- To freeze frosted cupcakes: Place the frosted cupcakes on a plate or sheet pan and freeze until solid, at least 1 hour. Transfer the frozen cupcakes to a freezer-safe bag or container and freeze for up to 3 months.
- To thaw: Let the cupcakes thaw at room temperature or in the fridge.
Nutrition
Calories: 342kcal
Carbohydrates: 49g
Protein: 5g
Fat: 15g
Sugar: 39g
Sodium: 219mg