Description
These Chocolate Carrot Cake Cupcakes combine the rich, deep flavors of cocoa and warm spices with the natural sweetness and moisture of shredded carrots. Perfectly moist and topped with a luscious cream cheese frosting, these cupcakes are a delightful twist on a classic carrot cake, ideal for any celebration or a special treat.
Ingredients
Scale
Cake
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 1/4 cup (20 g) cocoa powder
- 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 tbsp (70 g) unsalted butter, softened
- 3/4 cup (150 g) Florida Crystals® Organic Raw Cane Sugar
- 2 eggs, at room temperature
- 1/2 tsp vanilla
- 1/4 cup (64 g) Organic SunButter
- 1/3 cup (80 ml) buttermilk, at room temperature
- 1 cup (110 g) finely shredded carrots
Frosting
- 1/2 cup (112 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 cups (240 g) Florida Crystals® Organic Powdered Raw Cane Sugar
- Chocolate shavings, for decoration
Instructions
- Prepare the Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until well combined. This ensures even distribution of the spices and leavening agents.
- Cream Butter and Sugar: Using an electric mixer, beat 5 tablespoons of softened unsalted butter with the Florida Crystals® Organic Raw Cane Sugar until the mixture is light and fluffy, about 3-5 minutes. This step incorporates air for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then add vanilla and Organic SunButter. Mix well until the batter is smooth and homogenous.
- Incorporate Wet Ingredients to Dry: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined to prevent overmixing.
- Fold in Carrots: Gently fold in the finely shredded carrots using a spatula, making sure they are evenly distributed throughout the batter.
- Fill Cupcake Liners: Line a muffin tin with cupcake liners and fill each about 2/3 full with the batter to allow space for rising.
- Bake the Cupcakes: Bake in a preheated oven at 350°F (175°C) for 18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a bowl, beat the softened unsalted butter with the cold cream cheese until smooth and creamy. Gradually add the Florida Crystals® Organic Powdered Raw Cane Sugar and beat until the frosting is light and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cooled, generously spread or pipe the cream cheese frosting on top of each cupcake.
- Decorate: Garnish the frosted cupcakes with chocolate shavings for an elegant finishing touch. Serve and enjoy!
Notes
- Ensure all wet ingredients like eggs, buttermilk, and vanilla are at room temperature to help achieve a smooth batter.
- Do not overmix the batter to maintain a tender crumb and prevent dense cupcakes.
- Use fresh spices for the best flavor impact.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Shredded carrots should be finely grated to blend well into the batter without large chunks.
- This recipe can be stored in an airtight container in the refrigerator for up to 3 days.
- For a nut-free version, ensure the Organic SunButter is safe or substitute with additional butter.
