Carrot Cupcakes Recipe

Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots, peeled and finely grated; 3 large eggs, room temperature; 1/3 cup buttermilk; 2 cups sugar; 1 1/2 cups vegetable oil; 1 vanilla bean, halved lengthwise, seeds scraped and reserved (or 1 1/2 teaspoons pure vanilla extract); 1/2 cup golden raisins; 3 cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/8 teaspoon ground cloves; Cream-Cheese Frosting (page 303); Sweetened shredded coconut, toasted (see page 323), for garnish (optional)

Servings: persons

1 pound carrots, peeled and finely grated
3 large eggs, room temperature
1/3 cup buttermilk
2 cups sugar
1 1/2 cups vegetable oil
1 vanilla bean, halved lengthwise, seeds scraped and reserved (or 1 1/2 teaspoons pure vanilla extract)
1/2 cup golden raisins
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
Cream-Cheese Frosting (page 303)
Sweetened shredded coconut, toasted (see page 323), for garnish (optional)

1
Preheat oven to 325F.
2
Line standard muffin tins with paper liners.
3
Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla-bean seeds, and raisins.
4
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
5
Stir flour mixture into carrot mixture until well combined.
6
Divide batter evenly among lined cups, filling each three-quarters full.
7
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 23 to 28 minutes.
8
Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
9
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
10
To finish, use a small offset spatula to spread cupcakes with a mound of frosting.
11
Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, garnish with toasted coconut (press gently to adhere) before serving.

1878

kcal

Calories

114

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound carrots, peeled and finely grated, 3 large eggs, room temperature, 1/3 cup buttermilk, 2 cups sugar, and more.

Yes, Carrot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes

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