Carrot Cupcakes

3 years ago

Rich in flavor, wonderfully moist Carrot Cupcakes topped with a smooth and creamy buttercream. Carrot Cupcakes

OK, so I am going to say it. I have never been a fan of Carrot Cupcakes. {Hears groans around the world.}

I know; Carrot Cupcakes are a classic. It seems everyone I know loves Carrot Cupcakes. I’ve been getting requests for them for some time now. The thing is the idea of a vegetable inside a sweet mini cake just doesn’t seem all that appealing to me.

Last week I decided it was time to give Carrot Cupcakes a whirl and do you know what? They were good. They were really good!

I made these Carrot Cupcakes for two specific reasons – a housewarming gift for my sister and a baby shower, however, I made so many Carrot Cupcakes pretty much everyone I know {and don’t know} had a taste.

I received a lot of positive feedback on these Carrot Cupcakes, so much so, I am confident you will love them too!

Carrot-Cupcakes-Baby-Shower

These Carrot Cupcakes are a beautiful marriage of carrot, pineapple, cinnamon, and coconut. They are rich in flavor without any of the ingredients being overpowering. Plus despite the chunkiness of the ingredients {and batter}, they still maintain their wonderful cupcake texture.

This Carrot Cupcake recipe also produces a seriously moist cupcake! The three large eggs, vegetable oil, and buttermilk this recipe calls for play a large role in the moisture component, but the carrots, pineapple and coconut provide a HUGE moisture punch.

If you are not a coconut fan, you can absolutely leave it out. I made a batch with coconut and also one without, and all the cupcakes were still fabulously moist and didn’t lose an ounce of flavor. This recipe will absolutely become one of your favorite cupcake recipes!

These Carrot Cupcakes have quite the laundry list of ingredients; however, don’t let that intimidate you as these cupcakes were really easy to make – no special baking skills required.

These easy breezy Carrot Cupcakes take about 15-18 minutes to bake. Mine were perfect at 16 minutes, but every oven bakes a little differently. Cupcakes are done when you lightly touch the tops and they spring back. You can also use a toothpick to test doneness.

Carrot Cupcakes

I wish I could say that this recipe is my own, but it is adapted from a recipe on MyRecipes.com where it is aptly named, Best Carrot Cake.

I am a cupcake kind of gal, so I just made this recipe into cupcakes instead of cake. Since it is originally designed to create three – 9” layer cakes, it makes quite a few cupcakes. Thirty to be exact. You can half this recipe if you would prefer less cupcakes – just half all the ingredients, and use two large eggs rather than three. You will still love this recipe even with half the batter.

I frosted these super-moist Carrot Cupcakes with my go-to American Buttercream recipe. I also used this buttercream recipe to make the Cinnamon Buttercream for my Pumpkin Cupcakes. This sweet and creamy frosting fits perfectly with the rich flavors of the Carrot Cupcakes. The buttercream is also a nice break from the traditional cream cheese frosting. Anyone else out there not a fan of cream cheese frosting?

If you are not a fan of Carrot Cupcakes, you will be with this recipe. Give them a whirl!

Carrot Cupcakes

Yield: Makes 30 standard cupcakes.

Ingredients

For Carrot Cupcakes

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 – 8 ounce can crushed pineapple, drained
  • 3 and 1/2 ounces flaked coconut

For Buttercream

  • 1/2 cup unsalted butter
  • 1 teaspoon salt
  • 3/4 cup water
  • 2 cups solid vegetable shortening
  • 3 lbs pure cane sugar powdered sugar
  • 1 and 1/2 teaspoons clear vanilla extract

Instructions

For Carrot Cupcakes

  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Set aside.
  2. In a large bowl, whisk together flour, baking soda, salt, and ground cinnamon. Set aside.
  3. In a large bowl using an electric mixer, beat eggs, sugar, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Slowly add flour mixture to wet ingredients; beat at low speed until blended.
  5. Fold in carrots, pineapple, and coconut.*
  6. Scoop batter into cupcake liners – no more than 2/3 full, or use a #24 disher to scoop batter. Bake for 15-18 minutes. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.

For Buttercream

  1. Heat water, butter, and salt in microwave until butter is softened. Do not overheat.
  2. In a large bowl using an electric mixer, put water, butter, salt mixture. Add vegetable shortening. Turn mixer on lowest speed and slowly add 1 lb of powdered sugar. Mix until creamy.
  3. Turn mixer on medium speed for 1 minute. Turn mixer to slowest speed. Slowly add remaining 2 lbs powdered sugar, and clear vanilla extract. Blend until creamy.
  4. Turn mixer on high speed and let mix for 4 minutes, or until fluffy.
  5. Pipe or frost cooled cupcakes. Eat & Enjoy!

Notes

* Add 1 cup pecans or walnuts to the recipe if you are a nut lover.

http://sarahsbakestudio.com/2013/11/carrot-cupcakes/

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