Moist Carrot Cupcakes
Moist Carrot Cupcakes
Homemade Carrot Cupcakes Bursting with Jeju Carrot Flavor
Introducing these wonderfully moist and aromatic carrot cupcakes, generously made with fresh carrots from Jeju Island. The subtle cinnamon spice and the delightful crunch of walnuts perfectly complement the fluffy cake, all topped with a creamy cream cheese frosting. These cupcakes are a guaranteed hit with everyone, young and old! Make them easily at home for a sweet tea time with your loved ones.
Cupcake Batter Ingredients- 200g Cake flour
- 200g Brown sugar
- 2 large Eggs
- 200g Grapeseed oil (or other vegetable oil)
- 4g Ground cinnamon (for a sweet aroma!)
- 2g Vanilla extract (to enhance the flavor)
- 2g Salt (to bring out the sweetness)
- 200g Finely grated carrots (Jeju carrots are highly recommended!)
- 40g Chopped walnuts (for a nutty texture)
Cream Cheese Frosting Ingredients- 200g Cream cheese (softened at room temperature)
- 100g Unsalted butter (softened at room temperature)
- 170g Powdered sugar (sifted to remove lumps)
- 200g Cream cheese (softened at room temperature)
- 100g Unsalted butter (softened at room temperature)
- 170g Powdered sugar (sifted to remove lumps)
Cooking Instructions
Step 1
First, in a large bowl, combine all ingredients for the cupcake batter except for the cake flour and walnuts. This includes brown sugar, eggs, grapeseed oil, cinnamon, vanilla extract, and salt. Mix well using a hand mixer or a whisk until everything is smoothly incorporated and the sugar is dissolved. Ensure a uniform consistency.
Step 2
Once the ingredients from step 1 are well combined, add the sifted cake flour. Gently mix until just combined and no dry flour streaks remain. Be careful not to overmix, as this can result in tough cupcakes.
Step 3
Finally, fold in the finely grated carrots and chopped walnuts using a spatula. Mix gently until they are evenly distributed throughout the batter. This will ensure the moisture from the carrots and the crunch of the walnuts are present in every bite.
Step 4
Spoon the prepared batter into muffin liners, filling each about 50% full. Overfilling can cause the cupcakes to overflow during baking. Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes. To check for doneness, insert a skewer into the center; it should come out clean. Once baked, remove from the muffin tin and let them cool completely.
Step 5
While the cupcakes are cooling, let’s make the delicious frosting. In a separate bowl, beat the softened cream cheese and butter together with a hand mixer or whisk until light and creamy. Ensure both are at room temperature for a smooth consistency.
Step 6
Add the sifted powdered sugar to the cream cheese and butter mixture from step 4. Continue to beat until the frosting is smooth and well combined. Be cautious not to overbeat, as this can cause the frosting to become too soft or separate.
Step 7
Once the cupcakes are completely cool, generously pipe or spread the cream cheese frosting on top and decorate them beautifully! For an extra touch, you can sprinkle a few chopped walnuts on top, but they are delicious as is. Enjoy your homemade carrot cupcakes!
