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
Scale
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
