Carrot Cupcakes
These carrot cupcakes are the best! There's really no other way to describe them. They're so good that my mom was on the phone asking for the recipe shortly after I dropped them off last time I made them. Apparently my dad told her they were much better than the ones they made together the previous week. Poor mom! They're perfectly spiced, and not too sweet, and have the perfect cake texture. I started making them a few years ago when I wanted carrot cake but in an individual size. These were perfect! Now, several years later, I get asked to bring these to pretty much any family gathering we have.
One unique ingredient I add to these is some orange juice. I find it really adds a depth to the flavor of these cakes; without making them taste too strong of citrus. Normally I squeeze an orange or two to get my juice because we're more likely to have oranges than a carton of orange juice but in a pinch I have used carton orange juice and it works just fine too.
The batter may seem a bit thicker than usual, but this is because lots of the moisture is hiding in the carrots. Once you bake the cupcakes the carrots will release their moisture and the cake will be perfect.
Topping these with a thick layer of cream cheese frosting really elevates them to the next level. The buttercream is thick, rich and compliments the cupcakes perfectly. It’s not a carrot cupcake without the cream cheese icing in my opinion, but you can definitely use whatever icing is your favorite.
Carrot Cupcakes
Recipe details
- 18 Pieces
- Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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