Carrot Cake Cupcakes
Submitted by Cooker
Carrot cake cupcakes with walnuts, chocolate chips, and warm spices, topped with cream cheese frosting. Orange juice in the batter adds a bright, unexpected twist.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
50 minThese carrot cake cupcakes go a little off-script with chocolate chips and a splash of orange juice in the batter. The chocolate sounds strange for carrot cake, but it works. Semi-sweet morsels melt into pockets that hit different from the usual raisin-studded version.
Orange juice brightens everything up, cutting through the richness of a full cup of oil and keeping the crumb from feeling heavy. You won’t taste “orange” outright, but you’ll notice the lift.
The flour goes in thirds on low speed. Resist the urge to dump it all at once. Adding gradually keeps the batter smooth without overworking the gluten, which means tender cupcakes instead of tough ones. Fill each liner about two-thirds full and watch for a clean toothpick at 18 minutes.
Crown them with a thick swipe of cream cheese frosting once they’ve cooled completely. Frosting warm cupcakes is a fast track to a melted mess.
Pro Tips
- Grate carrots on the fine side of a box grater. Large shreds don’t break down enough during the short bake time and leave stringy bits.
- Let cupcakes cool in the pan for 15 minutes before removing. They’re fragile when hot.
- Use dark brown sugar, not light. It has more molasses, which deepens the flavor and adds moisture.
- Chop walnuts finely so every bite gets some crunch.
Variations
- Skip the chocolate chips and fold in ½ cup raisins or dried cranberries for a more traditional take.
- Add ½ cup crushed pineapple (well-drained) for a hummingbird-style cupcake.
- Swap walnuts for pecans and add ¼ teaspoon ground ginger for extra warmth.
Ingredients
Directions
Preheat the oven to 375℉ (190℃) and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat the eggs at medium speed until blended.
Gradually beat in the granulated sugar and the dark brown sugar.
Add the vanilla, vegetable oil and orange juice and mix until combined and smooth.
On low speed mix in one-third of the flour mixture.
Scrape down the sides as necessary. Continue to add the flour mixture in thirds until just smooth.
Fold in the grated carrots, walnuts and chocolate morsels.
Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.
Frost with Cream Cheese Frosting.
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