Carrot Cake Cupcakes

I have a little bit of a confession to make, these were meant to be whoopie pies. Do you remember them? For a while there they were really popular. I have only once had them on my site (Pumpkin Whoopie Pies) and I really like them, bigger than cupcakes but smaller than a slice of cake. It’s like having a mini cake all to yourself ๐Ÿ˜€ But when I popped these in the oven they spread like mad and became one big splurge on the baking sheet. But not one to waste anything I tried a bit and they tasted amazing! A bit of quick thinking and the remainder of the batter became these amazing carrot cake cupcakes.

Carrot Cake Cupcakes

Carrot Cake

I love a good bit of carrot cake, its sweetly spicy, wholesome and fulfilling especially if its topped with a lovely cream cheese frosting like these lovely treats are.

Carrot Cake Cupcakes

Soft, fluffy and creamy I find this combination of carrot cake and cream cheese frosting hard to resist. Even if these were meant to be whoopie pies they make a pretty darn good cupcake ๐Ÿ˜‰

Carrot Cake Cupcakes

I have made a carrot cake for this blog before, check it out hereย its a lovely tray bake style cake and well worth checking out. These cupcakes here are a more traditional style carrot cake filled with carrot, cinnamon, nutmeg and walnuts. I also made them with buttermilk, I love buttermilk and use it all the time. It has become more widely available in the last few years here in the UK and would definitely recommend using it to any budding bakers out there. It really helps create a moist tender sponge. I use it in sponges, muffins, pancakes, breads and even cupcakes ๐Ÿ˜‰

Carrot Cake Cupcakes

Sugar

I used a dark brown sugar in these cupcakes, it has a deeper flavour than white sugar and it does help keep baked goods moist (sorry to keep using that word!).

Carrot Cake Cupcakes

You could interchange it for light brown sugar but I wouldn’t use white as you really would loose too much flavour and it might dry the sponge out a little bit.

Cream Cheese Frosting

Topping these cupcakes is a classic cream cheese frosting, which is so smooth and creamy I could happily eat it straight from the bowl with a spoon, actually I have in the past ๐Ÿ˜‰

Carrot Cake Cupcakes

So they may have been failed whoopie pies, but I don’t mind because it meant I had a lovely plate of cupcakes to devour. So even out of a kitchen disaster things turned out okay in the end.

Carrot Cake Cupcakes

Have you ever had a kitchen disaster that turned out for the best in the end?

Carrot Cake Cupcakes
 
Prep time
Cook time
Total time
 
A soft moist fluffy sweetly spiced carrot cake cupcake topped with smooth creamy cream cheese frosting.
Author:
Recipe type: Cake / Cupcakes
Cuisine: British
Serves: 12-14 cupcakes
Ingredients
For The Cupcakes
  • 125 grams unsalted butter - at room temperature, (2/3 cup)
  • 220 grams soft dark brown sugar, (1 cup packed)
  • 1 teaspoon vanilla extract
  • 100 grams coarsely grated carrot, (1 cup once grated)
  • 1 large Egg
  • 300 grams Plain flour (All Purpose), (2 cups)
  • 2 teaspoons Baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 150 millilitres buttermilk, (1/2 cup and ⅛ cup)
  • 60 grams chopped walnuts, (1/2 cup)
For The Frosting
  • 75 grams unsalted butter - softened, (1/3 cup)
  • 150 grams full fat cream cheese - just softened, (5 and ½ ounces)
  • 185 grams icing sugar (confectioners sugar) sieved, (1 and ½ cups)
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 190C / 375F / Gas mark 5 and either lightly grease a 12 hole cupcake pan or fill it with liners.
  2. In either a stand mixer or a large mixing bowl cream the butter and sugar together until light and fluffy.
  3. Add in the vanilla extract, grated carrot and the egg. Gently stir till everything is mixed together.
  4. Sieve the flour, baking powder, baking soda, cinnamon and nutmeg together.
  5. Add half the flour mix to your batter and combine. Then add half the buttermilk and mix again and repeat. Gently fold in the chopped walnuts.
  6. Spoon the mixture into your cupcake / muffin pan filling each hole ⅔rd's full. Pop them in the oven for 20 to 25 minutes. Check on them after 20 minutes to see if they are ready, they should be firm to the touch and a nice dark golden brown. If they still fell a little soft give them an extra few minutes.
  7. Once baked take them out of the oven but leave them in their pan for 5 minutes. Then take them out and allow them to fully cool down on a wire rack.
  8. Once they are cool, its time to make the frosting. Beat the butter till it is very pale in colour.
  9. Fold in the cream cheese until they are fully combined.
  10. Add in the icing sugar and vanilla extract and gently mix until you have a smooth creamy frosting.
  11. Spoon or pipe the frosting on top of the cupcakes then serve.
  12. Because of the cream cheese in the frosting these cupcakes need to be kept in the fridge but I recommend bringing them back to room temperature before consuming. They will keep in the fridge for 5 days.

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Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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10 Comments

  1. I’ve had a few failures with whoopie pies too but I love that you made cupcakes instead ๐Ÿ™‚ They look awesome and carrot cake is always a weakness of mine!

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    • Hi Kelly, thank you I too love carrot cake and wasn’t going to waste that lovely tasting batter. I think it was just too thin for whoopie pies I shall try again!!!

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  2. Good thing you didn’t bake the initial batch all at the same time! ๐Ÿ™‚ These look great- especially with the cream cheese frosting! Love it when baking disasters turn out surprisingly good in the end!
    vVon Invites you to read…Eggplant with Walnuts: Badrijani NigvzitMy Profile

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    • Hi Von, it was a good thing ๐Ÿ˜€ there is something satisfying about saving a bake in the 11th hour with a new idea!

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  3. Cream cheese frosting is a weakness of mine…these look don’t look like a “disaster” to me! It’s always a plus when you can turn one recipe gone wrong into another gone so very right!

    One of my favorite baking disasters is when I have delicious cookie dough that turns into terrible cookies when baked. I usually just eat all the dough instead and call it a success! ๐Ÿ™‚

    Post a Reply
    • Hi Brianna, baking disasters are part of the experience of running a food blog I’m just glad I managed to get something good out of it ๐Ÿ˜€ I too love cream cheese frosting and can happily eat it by the spoonful!

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  4. I love that you created something delicious from a mistake! I’m not a bad baker but I usually can’t fix anything that I mess up, let alone make something completely new from it. I’m not a fan of carrots and neither is my oldest daughter, but yesterday she told me how much she likes carrots and especially carrot cake! I didn’t have the heart to tell her it didn’t count as a healthy snack since she’s only four and she makes me smile every day with the things she learns. Hopefully she’ll learn to enjoy carrots or at least some vegetables, but I think I’ll give her another year to like what she likes. I’m rather certain she’d totally enjoy your cupcake ๐Ÿ™‚
    Corinna Invites you to read…Eiffel Tower Cakes Are an Eyeful of DeliciousnessMy Profile

    Post a Reply
    • Hi Corinna, thank you it has taken a few years for me to learn how to think quickly on my feet in the kitchen, I have saved a few potential disasters… ๐Ÿ˜‰ I am sure your little girls tastes will be constantly evolving and you will struggle to keep up!

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