If you’re on the hunt for a dessert that beautifully marries rich cocoa with the wholesome sweetness of fresh carrots, look no further than this Chocolate Carrot Cake Cupcakes Recipe. These cupcakes are a delightfully moist and flavorful treat that combine the earthy warmth of spices with the indulgence of creamy frosting, making them a crowd-pleaser for any occasion. Whether you’re an experienced baker or just want an easy yet impressive dessert, these cupcakes bring the perfect balance of chocolate and carrot in every bite.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to achieving the perfect texture, flavor, and color in this recipe. Each component plays a crucial role, from the spices that add warmth to the buttermilk that ensures moisture and tenderness.
- All-purpose flour (1 1/4 cups/156 g): The base that gives structure to these cupcakes, carefully measured for the ideal crumb.
- Cocoa powder (1/4 cup/20 g): Provides the rich chocolate flavor that pairs beautifully with the carrots.
- Cinnamon (1/2 tbsp): Adds warmth and complements the cocoa and carrot flavors perfectly.
- Nutmeg (1/4 tsp): A subtle hint of spice that elevates the overall taste profile.
- Ginger (1/4 tsp): Infuses a gentle zing that enlivens the cupcakes.
- Allspice (1/4 tsp): Rounds out the spice blend for depth and complexity.
- Baking powder (3/4 tsp) and baking soda (1/8 tsp): Essential leavening agents ensuring light, fluffy cupcakes.
- Salt (1/4 tsp): Enhances all the flavors and balances the sweetness.
- Unsalted butter (5 tbsp softened + 1/2 cup softened): Adds richness and moisture, crucial for both the cupcake batter and frosting.
- Florida Crystals® Organic Raw Cane Sugar (3/4 cup/150 g): Natural sweetness that keeps these treats wholesome yet delicious.
- Eggs (2, at room temperature): Bind the ingredients and help create a tender crumb.
- Vanilla extract (1/2 tsp): Enhances the flavor complexity with its sweet aroma.
- Organic SunButter (1/4 cup/64 g): Adds a subtly nutty flavor and smooth texture.
- Buttermilk (1/3 cup/80 ml, at room temp): Keeps the cupcakes moist and tender with a slight tang.
- Finely shredded carrots (1 cup/110 g): The star of the show, contributing natural sweetness, moisture, and a lovely texture.
- Cream cheese (4 oz, cold): Essential for the creamy frosting with just the right tang.
- Florida Crystals® Organic Powdered Raw Cane Sugar (2 cups/240 g): Perfect for smoothing out the frosting and adding sweetness.
- Chocolate shavings (for decoration): A beautiful finish that adds a touch of elegance and extra chocolate flavor.
How to Make Chocolate Carrot Cake Cupcakes Recipe
Step 1: Prepare Your Oven and Ingredients
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to avoid any sticking. Make sure all your ingredients are at room temperature to ensure even mixing and a smooth batter.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. This spice blend will infuse your cupcakes with their signature warm and complex flavor.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened butter with the Florida Crystals® Organic Raw Cane Sugar until light and fluffy, about 3 to 4 minutes. This process incorporates air, which will help create tender, soft cupcakes.
Step 4: Add Eggs and Flavorings
Beat the eggs in one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and the Organic SunButter until the mixture is smooth and creamy.
Step 5: Combine Wet and Dry Ingredients With Carrots
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in the shredded carrots last to retain their texture, ensuring your cupcakes remain moist and vibrant.
Step 6: Fill the Cupcake Liners and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely before frosting.
Step 7: Make the Cream Cheese Frosting
Beat the softened butter and cold cream cheese together on medium speed until smooth and creamy. Gradually add the powdered Florida Crystals® Organic Raw Cane Sugar until the frosting is fluffy and spreadable.
Step 8: Frost and Decorate
Once the cupcakes are fully cooled, generously frost each one with the cream cheese frosting and top with delicate chocolate shavings for a luscious finishing touch.
How to Serve Chocolate Carrot Cake Cupcakes Recipe
Garnishes
A dusting of cocoa powder or a sprinkle of finely chopped nuts complements the chocolate shavings beautifully. For an extra festive look, colorful edible flowers or a drizzle of caramel sauce also pair wonderfully.
Side Dishes
These cupcakes are rich enough to be served as a standalone dessert, but if you want to create a small party spread, pair them with a fresh fruit salad or a light vanilla bean ice cream to balance the spices and richness.
Creative Ways to Present
Consider serving your cupcakes on a tiered stand for an elegant display or place them in decorative cupcake wrappers to match holiday themes or celebrations. Adding a personalized handwritten tag or a tiny fondant carrot can add a charming touch for gifts or gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container in the refrigerator for up to four days. This helps maintain frosting freshness and prevents the cupcakes from drying out.
Freezing
Wrap unfrosted cupcakes tightly in plastic wrap and place in a freezer-safe container. They freeze beautifully for up to three months. You can also freeze frosted cupcakes, but be sure to use a sturdy container to protect the frosting.
Reheating
To enjoy frozen cupcakes, thaw them overnight in the refrigerator. For a freshly baked feel, warm them for about 10-15 seconds in the microwave, but avoid overheating to keep the delicate texture intact.
FAQs
Can I substitute the SunButter?
Absolutely! If you’re not a fan of SunButter or have allergies, you can substitute with an equal amount of sunflower seed butter, almond butter, or even vegetable oil for a slightly different but still delicious texture and flavor.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, simply mix 1/3 cup milk with 1 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This homemade substitute provides the same tang and moisture.
How do I get my cupcakes extra moist?
The shredded carrots and buttermilk are key players in moisture retention. Be sure to measure flour accurately and avoid overbaking, as these steps help guarantee the most tender results.
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for binding. Keep other ingredients the same, and expect a similar moist, flavorful cupcake.
Why is the cream cheese frosting so popular with this cupcake?
The tangy cream cheese frosting perfectly balances the sweetness and spice of the cupcakes, while the rich, smooth texture pairs beautifully with the moist crumb, elevating the entire dessert experience.
Final Thoughts
Now that you have the full scoop on this incredible Chocolate Carrot Cake Cupcakes Recipe, it’s time to roll up your sleeves and get baking. This recipe combines the best of chocolate and carrot cake worlds into a delightful, easy-to-share treat that will wow your friends and family. Trust me, once you try these cupcakes, they’ll become a beloved staple in your baking repertoire!
Print
Chocolate Carrot Cake Cupcakes Recipe
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Chocolate Carrot Cake Cupcakes combine the rich flavors of cocoa and warm spices with moist shredded carrots, baked to perfection and topped with a creamy, tangy cream cheese frosting. Perfect for an indulgent treat that balances chocolate and subtle spice in every bite.
Ingredients
Cupcakes
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 1/4 cup (20 g) cocoa powder
- 1/2 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 5 tbsp (70 g) unsalted butter, softened
- 3/4 cup (150 g) Florida Crystals® Organic Raw Cane Sugar
- 2 eggs, at room temperature
- 1/2 tsp vanilla extract
- 1/4 cup (64 g) Organic SunButter
- 1/3 cup (80 ml) buttermilk, at room temperature
- 1 cup (110 g) finely shredded carrots
Frosting
- 1/2 cup (112 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 cups (240 g) Florida Crystals® Organic Powdered Raw Cane Sugar
- Chocolate shavings, for decoration
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or grease it lightly to ensure easy removal of cupcakes.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and Florida Crystals® Organic Raw Cane Sugar together until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and Organic SunButter until fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fold in shredded carrots: Gently fold the finely shredded carrots into the batter using a spatula, ensuring even distribution without overmixing.
- Fill cupcake cups and bake: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare the frosting: In a bowl, beat the softened butter and cold cream cheese together until smooth and creamy using an electric mixer. Gradually add the powdered Raw Cane Sugar and beat until light and fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, use a piping bag or knife to frost them with the cream cheese frosting evenly.
- Decorate: Garnish the frosted cupcakes with chocolate shavings for an elegant and delicious finish.
- Serve and enjoy: Serve the cupcakes at room temperature and enjoy this delightful combination of chocolate and carrot cake flavors.
Notes
- Ensure ingredients like eggs and buttermilk are at room temperature to help the batter mix smoothly.
- Do not overmix the batter to keep the cupcakes tender and moist.
- The cupcakes are best enjoyed within 2-3 days when stored in an airtight container in the refrigerator.
- For a nut-free option, you can substitute Organic SunButter with sunflower seed butter or omit it entirely and add a bit more butter.
- Make sure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
