Easy Carrot Cake cupcakes from Chef Bryan Vietmeier. An easy carrot cake recipe transformed into carroty cupcakes. Delicious and with a carrot cake cream cheese frosting. This moist carrot cupcake recipe is from Seattle Urban market.
Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes for Seattle’s Take 5 Urban Market. We freeze the cupcakes before frosting to firm them up, stopping the crumbs.
More Delicious Cupcakes
Carrot Cake Recipes
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup canola oil
1 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups finely shredded carrots (from about 6 medium carrots)
Cream Cheese Frosting
Preheat the oven to 350° and line 14 muffin cups with paper liners. Spray liners with oil spray.
In a medium bowl, whisk the flour with the cinnamon, salt,and baking soda. In a large bowl, using a mixer, beat the eggs with the oil. Gradually fold and beat in the sugar at medium-high speed for about 3 minutes. Add in the vanilla, and fold in the dry ingredients with a spatula, then add in the carrots.
Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the cupcakes comes out clear. Let the cupcakes stand, to cool slightly, then transfer them to the freezer to chill.
Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Add the frosting onto the carrot cupcakes and serve. Or alternatively, use a knife to spread the frosting on the cupcakes and serve.
The carrot cake cupcakes can be made ahead. They can be refrigerated for up to 3 days.
4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon pure vanilla extract
1 3/4 cups confectioners’ sugar (8 ounces)
In a bowl, using an electric mixer, combine the butter with the cream cheese until smooth. Add in the vanilla and confectioners’ sugar, then combine at high speed until the frosting is perfectly fluffy, and light, ready for topping the cupcakes.