Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Whisk in eggs, one at a time, until combined.ĤSwitch to a large rubber spatula. Line a 12-cup muffin pan with cupcake liners.ĢIn a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.ģIn a separate bowl, whisk the oil, sugars, and vanilla. Pinch ground cinnamon or ground cardamom, optionalġHeat the oven to 350 degrees Fahrenheit (176C).
#BEST RECIPE CUPCAKES PLUS#
Pumpkin Cupcakes with Cream Cheese Frostingġ/8 teaspoon freshly grated nutmeg, optionalġ/2 cup (118 ml) canola or other vegetable oilġ/2 cup (95 grams) lightly packed brown sugarġ ½ cups (150 grams) grated peeled carrots, 2 to 3 medium carrotsġ/4 cup (32 grams) coarsely chopped pecans, optionalġ/4 cup (32 grams) raisins, optional Cream Cheese FrostingĤ ounces (113 grams) full-fat block cream cheese, softened to room temperatureĢ tablespoons (57 grams) unsalted butter, softened to room temperatureġ ½ cups (180 grams) powdered sugar or confectioners sugar, plus more as needed.Our Favorite Chocolate Cupcakes (Naturally Vegan).We do not recommend adding more than 1/2 cup. It will add even more moisture to the cupcakes so use fresh pineapple or if you are using canned, drain it first before adding to the cake. That said, you should be able to swap some of the oil for applesauce without too many issues.Ĭan I add pineapple to the carrot cake cupcakes? Yes, absolutely.
When refrigerated, the cupcakes will last about 5 days.Ĭan I use applesauce instead of oil in the cupcakes? This is something we have never tried ourselves, so you may need to do some experimenting on your own.
#BEST RECIPE CUPCAKES PROFESSIONAL#
How do you store the cupcakes? Technically, because there is a cream cheese frosting on the cupcakes, they should be kept in the fridge, but most bakers (even professional ones) are okay with leaving frosted cupcakes on the counter for a few hours (as long as your kitchen isn’t hot). More: If you’d like to make a full-sized cake, take a look at our Easy Carrot Cake Recipe. They bake in the oven for 22 to 27 minutes.Īfter baking, it is important to let the cupcakes cool before frosting with your favorite frosting (we’ve provided a simple cream cheese frosting in the recipe below). We’ve developed this recipe so that it makes about 12 nicely sized cupcakes.
Mix the Dry ingredients in one bowl and the wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended.If you have a couple of bowls and can stir ingredients together then you can absolutely make these cupcakes! Here’s how I like to do it: Making these cupcakes is just as simple as making carrot cake.
#BEST RECIPE CUPCAKES FULL#
Let me walk you through the basic process, the full recipe with all ingredient amounts is below. These cupcakes are very simple to make and you don’t need any fancy equipment to make the batter. We’ve also been asked about turning it into cupcakes and while we do provide a few quick tips in the cake recipe, we thought it was about time that we shared our go-to recipe for carrot cake cupcakes. Since sharing it, so many of you have reviewed it and shared it with your family and friends. A few years ago, we shared our absolute favorite recipe for carrot cake.
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