Cupcakes
Who doesn't love Cupcakes? They're cake, but easier to share, and a lot more portable
To that end, here are six cupcake recipes to help you through the day, including Pinata Cupcakes and Cream-Filled Chocolate Cupcakes. Enjoy!
CHOCOLATE CUPCAKES WITH PEANUT BUTTER SWIRL FROSTING [VEGAN]
This is from Kristen Genton at One Green Planet. The recipe begins, "This is a great basic chocolate cupcake that would go great with any frosting, but here it's topped with a generous swirl of chocolatey peanut butter bliss. Definitely make these the next time you're craving a cupcake!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chocolate-cupcakes-with-peanut-butter-swirl-frosting/.
Ingredients
For the Cupcakes:
1-1/2 cups water
1/2 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1-3/4 cup sugar
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 cup cocoa powder
For the Peanut Butter Swirl Frosting:
3 tablespoons vegan butter
2/3 cup peanut butter
1 tablespoon almond milk
3/4 cup powdered sugar
For the Chocolate Swirl Frosting:
5 tablespoons vegan butter
2 tablespoons peanut butter
2 tablespoons cocoa powder
1 tablespoon melted vegan dark chocolate
3/4 cup powdered sugar
Preparation
To Make the Cupcakes:
Add dry ingredients to the mixer and mix until fully combined.
Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth (about 3 minutes).
Bake at 350 for 25-30 minutes.
To Make the Peanut Butter Swirl:
Cream vegan butter with peanut butter. Slowly add in powdered sugar until smooth. Whisk in almond milk at the end.
To Make the Chocolate Swirl:
Cream vegan butter and peanut butter. Slowly add in powdered sugar and cocoa powder until smooth. Beat in melted chocolate until combined.
To Decorate:
In a piping bag, add the peanut butter frosting to one side, and the chocolate swirl to the other side.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
PINATA CUPCAKES
This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."
Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings
To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box
1-1/4 cups mini candy-coated chocolate candies
1/2 cup candy sprinkles
6-1/2 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
5 to 7 tablespoons milk
Gel food colors
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.
Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.
Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.
In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.
Expert Tips
We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.
Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.
To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.
For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.
For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
CARROT CAKE CUPCAKES
This is from Jesse Szewczyk in The New York Times cooking e-newsletter. For this yummy recipe, Jesse wrote, "These simple, fuss-free cupcakes cram all of the beloved flavors of classic carrot cake into nostalgic, portable treats. The batter is made with melted butter, allowing you to quickly mix it in one bowl. It’s flavored with a generous amount of ground cinnamon and shredded carrots to add an earthy flavor and unbeatable moistness. An optional add-in of chopped nuts or raisins lets you customize the batter to produce your ideal version of carrot cake. Finishing the cupcakes with a swoosh of fluffy, just-sweet-enough cream cheese frosting makes them fit for any celebration."
Time: 1-1/2 hours; Makes 12 cupcakes
To view this online, go to https://cooking.nytimes.com/recipes/1024173-carrot-cake-cupcakes. While you're there, you might want to sign up for The New York Times cooking e-newsletter, if you haven't already.
Ingredients
For the Cupcakes
3/4 cup melted unsalted butter
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt (such as Diamond Crystal)
2 large eggs
1-1/3 cups all-purpose flour
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1-1/3 cups finely grated carrots (from 3 or 4 medium carrots), see Tip
1/2 cup/61 grams chopped walnuts, pecans, raisins or a combination of all three (optional)
For the Cream Cheese Frosting
4 ounces cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon kosher salt (such as Diamond Crystal)
1-2/3 cups confectioners’ sugar, plus more as needed
Preparation
Position a rack in the middle of the oven and heat to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together the melted butter, light brown sugar, vanilla extract and salt until smooth and glossy, about 20 seconds. Add the eggs one at a time, whisking until smooth and no streaks of unincorporated whites remain before adding the next.
In a medium bowl, whisk together the flour, cinnamon, baking soda and baking powder. Add to the butter mixture and stir with a rubber spatula just until no pockets of unincorporated flour remain. (Try not to overmix.) Add the grated carrots and optional nuts and raisins (if using) and stir just until the carrot shreds are evenly distributed throughout the batter.
Scoop the batter into the prepared muffin cups using a cookie scoop or two spoons until they are about three-fourths of the way full. Bake until the tops of the cupcakes are slightly domed and a toothpick inserted into the center comes out clean with just a few moist crumbs attached, 17 to 20 minutes. Remove from the oven and let cool completely in the muffin tin.
While the cupcakes are cooling, make the frosting: Combine the cream cheese, butter, vanilla extract and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl, if using a hand mixer). Beat on medium speed until thoroughly combined, 1 to 2 minutes. Decrease the speed to low and add the confectioners’ sugar, one spoonful at a time with the mixer running, stopping and scraping down the sides of the bowl as needed, until completely incorporated. Increase the speed to high and beat the frosting until light and fluffy, adding additional confectioners’ sugar as needed to achieve a firm frosting consistency, 2 to 3 minutes.
Once the cupcakes have fully cooled, frost the tops using a pastry bag, offset spatula or large spoon.
Tip
Use the side of a box grater with the medium holes to finely grate the carrots.
To that end, here are six cupcake recipes to help you through the day, including Pinata Cupcakes and Cream-Filled Chocolate Cupcakes. Enjoy!
CHOCOLATE CUPCAKES WITH PEANUT BUTTER SWIRL FROSTING [VEGAN]
This is from Kristen Genton at One Green Planet. The recipe begins, "This is a great basic chocolate cupcake that would go great with any frosting, but here it's topped with a generous swirl of chocolatey peanut butter bliss. Definitely make these the next time you're craving a cupcake!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chocolate-cupcakes-with-peanut-butter-swirl-frosting/.
Ingredients
For the Cupcakes:
1-1/2 cups water
1/2 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1-3/4 cup sugar
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 cup cocoa powder
For the Peanut Butter Swirl Frosting:
3 tablespoons vegan butter
2/3 cup peanut butter
1 tablespoon almond milk
3/4 cup powdered sugar
For the Chocolate Swirl Frosting:
5 tablespoons vegan butter
2 tablespoons peanut butter
2 tablespoons cocoa powder
1 tablespoon melted vegan dark chocolate
3/4 cup powdered sugar
Preparation
To Make the Cupcakes:
Add dry ingredients to the mixer and mix until fully combined.
Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth (about 3 minutes).
Bake at 350 for 25-30 minutes.
To Make the Peanut Butter Swirl:
Cream vegan butter with peanut butter. Slowly add in powdered sugar until smooth. Whisk in almond milk at the end.
To Make the Chocolate Swirl:
Cream vegan butter and peanut butter. Slowly add in powdered sugar and cocoa powder until smooth. Beat in melted chocolate until combined.
To Decorate:
In a piping bag, add the peanut butter frosting to one side, and the chocolate swirl to the other side.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
PINATA CUPCAKES
This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."
Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings
To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box
1-1/4 cups mini candy-coated chocolate candies
1/2 cup candy sprinkles
6-1/2 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
5 to 7 tablespoons milk
Gel food colors
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.
Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.
Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.
In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.
Expert Tips
We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.
Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.
To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.
For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.
For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
CARROT CAKE CUPCAKES
This is from Jesse Szewczyk in The New York Times cooking e-newsletter. For this yummy recipe, Jesse wrote, "These simple, fuss-free cupcakes cram all of the beloved flavors of classic carrot cake into nostalgic, portable treats. The batter is made with melted butter, allowing you to quickly mix it in one bowl. It’s flavored with a generous amount of ground cinnamon and shredded carrots to add an earthy flavor and unbeatable moistness. An optional add-in of chopped nuts or raisins lets you customize the batter to produce your ideal version of carrot cake. Finishing the cupcakes with a swoosh of fluffy, just-sweet-enough cream cheese frosting makes them fit for any celebration."
Time: 1-1/2 hours; Makes 12 cupcakes
To view this online, go to https://cooking.nytimes.com/recipes/1024173-carrot-cake-cupcakes. While you're there, you might want to sign up for The New York Times cooking e-newsletter, if you haven't already.
Ingredients
For the Cupcakes
3/4 cup melted unsalted butter
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt (such as Diamond Crystal)
2 large eggs
1-1/3 cups all-purpose flour
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1-1/3 cups finely grated carrots (from 3 or 4 medium carrots), see Tip
1/2 cup/61 grams chopped walnuts, pecans, raisins or a combination of all three (optional)
For the Cream Cheese Frosting
4 ounces cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon kosher salt (such as Diamond Crystal)
1-2/3 cups confectioners’ sugar, plus more as needed
Preparation
Position a rack in the middle of the oven and heat to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together the melted butter, light brown sugar, vanilla extract and salt until smooth and glossy, about 20 seconds. Add the eggs one at a time, whisking until smooth and no streaks of unincorporated whites remain before adding the next.
In a medium bowl, whisk together the flour, cinnamon, baking soda and baking powder. Add to the butter mixture and stir with a rubber spatula just until no pockets of unincorporated flour remain. (Try not to overmix.) Add the grated carrots and optional nuts and raisins (if using) and stir just until the carrot shreds are evenly distributed throughout the batter.
Scoop the batter into the prepared muffin cups using a cookie scoop or two spoons until they are about three-fourths of the way full. Bake until the tops of the cupcakes are slightly domed and a toothpick inserted into the center comes out clean with just a few moist crumbs attached, 17 to 20 minutes. Remove from the oven and let cool completely in the muffin tin.
While the cupcakes are cooling, make the frosting: Combine the cream cheese, butter, vanilla extract and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl, if using a hand mixer). Beat on medium speed until thoroughly combined, 1 to 2 minutes. Decrease the speed to low and add the confectioners’ sugar, one spoonful at a time with the mixer running, stopping and scraping down the sides of the bowl as needed, until completely incorporated. Increase the speed to high and beat the frosting until light and fluffy, adding additional confectioners’ sugar as needed to achieve a firm frosting consistency, 2 to 3 minutes.
Once the cupcakes have fully cooled, frost the tops using a pastry bag, offset spatula or large spoon.
Tip
Use the side of a box grater with the medium holes to finely grate the carrots.
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