carrot cupcakes

Diana Chu

Carrot Cupcakes

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Author: Diana Chu

Prep time: 15 MinCook time: 25 MinInactive time: 20 MinTotal time: 1 Hour

These are nut-free and dairy-free (when not frosted). You can boast that there is a pound of carrots in them and whole wheat flour. They are great unfrosted as muffins. But they are a real treat with the cream cheese mousse frosting.

Ingredients

Carrot Cupcakes

• 1 1/2 cups (300 g) sugar
• 1 1⁄4 cup (300ml) vegetable oil
• 1 teaspoon (4 grams) pure vanilla extract
• 3 extra-large eggs
• 1 cup (130 grams) all purpose flour
• 1 cup (130 grams) whole wheat flour (I prefer white whole wheat pastry flour) 
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 pound grated carrots

Cream Cheese Mousse Frosting

• 1/4 cup (57 grams) unsalted butter, room temperature
• 8 ounces (227 grams) cream cheese, room temperature
• 1/2 teaspoon (2 grams) pure vanilla extract
• 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted 
• 2 cups heavy whipping cream

Protocol

Carrot Cupcakes

1. Preheat oven to 350 degrees F
2. Beat the sugar, oil, eggs, and vanilla together well. Add the flour, cinnamon, baking soda, baking powder, and salt. Mix at low speed until thoroughly combined. Scrape down sides of the bowl, then add shredded carrots. Stir until combined evenly.
3. Use paper liners in muffin pan. Fill each cup until 3⁄4 full.
4. Bake for 15 minutes and then turn pans around in the oven to get an even bake on all sides.
5. Bake for 8 more minutes. Test for doneness with wooden toothpick or skewer – it should come out clean. If not, continue at 2 min intervals until done.
6. Remove pans from oven. Cool muffins on a wire rack.

Cream Cheese Mousse Frosting

1. Use room temperature butter and cream cheese. If they are not, you can microwave them for about 10 seconds.
2. Beat the cream cheese, butter, and vanilla until well combined.
3. Add 1 1⁄2 cups of the sifted powdered sugar (don’t skip sifting) and beat until smooth. Taste. If not sweet enough, add more.
4. Remove to another bowl. In the mixing bowl, add the heavy whipping cream and beat until stiff peaks form. Fold in about 1/3 of the cream cheese mixture to evenly incorporate it throughout. Then add the rest of the cream cheese mixture and beat until well mixed.
5. Frost cooled cupcakes (I do this with a piping bag) and serve!

Dessert

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