This carrot cake cupcake recipe just might make you want to run out and buy a big bag of carrots today. A moist walnut-studded carrot cupcake, topped with a maple cream cheese frosting that smells like Spring, but tastes like Autumn!
Typically, I make loads of cookies for the holidays, and you can be sure you’ll see plenty of cookie recipes to keep you baking through the end of the year. For today, though, I want to share this yummi cupcake recipe with you, because I thought you might need a little cream cheese indulgence in your life.
Brian is a huge carrot cake lover, but thanks to my lack of self control, I don’t make it very often. I just can’t say no to seconds when there’s a moist cake with healthy carrots, walnuts, and Fall spices like cinnamon and ginger involved.
Top that beautiful carrot cake cupcake with a decadent maple walnut cream cheese frosting and my self control just packed up and took the first flight to sinful eating city.
A Cupcake Recipe versus A Muffin Recipe
Yes, Virginia, there really is a difference between cupcakes and muffins!
FOOD FACTS: The difference between cupcakes and muffins:
- Muffins are for breakfast and cupcakes are for dessert (ok ok, that was cheating)
- Muffins are technically a yeast-free quick bread, made via the muffin method, In comparison, a cupcake is a small cake, made using any one of several cake methods
- Typically, cupcakes are only made in a sweet form, whereas muffins can be sweet (ie, blueberry) or savory (ie, cornbread)
- Most often, cupcakes are topped with a sweet frosting (such as buttercream) and muffins are left plain, or are topped with a crumble or streusel topping.
- Most cupcakes are baked just to the top of the paper liner, whereas muffins can have a huge top in comparison to its body size. Muffins are encouraged to expand over the edges!
Now that you know the nitty gritty baking science behind this cupcake recipe, what do you say we bake some up and take ’em for a test drive in your mouth?
I hope you love these carrot cake cupcakes!
Moist carrot cake is studded with walnuts and baked up in a convenient cupcake size, then topped with a sweet maple cream cheese frosting. It's an awesome way to feed your stomach!
- 10 ounces (2.5 cups) low carb baking mix (I use bBob’s Red Mill [/b]), or all-purpose flour
- 1.25 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons sea or kosher salt
- 0.25 teaspoon allspice
- 10.5 ounces (1.5 cups) cup-for-cup sugar replacement, (I use b][Erythritol[ /b]), or granulated sugar
- 3.75 ounces (0.5 cup) packed brown sugar replacement (I use b][Splenda , or light brown sugar
- 4 eggs
- 8 ounces (1 liquid cup) canola or vegetable oil
- 0.5 cup Greek yogurt, or sour cream
- 1 teaspoon vanilla extract
- 3 cups very finely shredded carrots (but not pureed)
- 0.5 cup chopped nuts (walnuts or pecans are typically used)
- 8 ounces cream cheese, softened
- 4 ounces (0.5 cup butter), softened
- 4 cups powdered sugar
- 2 teaspoons vanilla bean paste, or vanilla extract
- 2-4 Tablespoons real maple syrup (use as much as needed for
- Heat oven to 350° F. Line 24 cupcake pan wells with paper liners; set aside.
- Whisk together flour, baking soda, baking powder, cinnamon, salt and allspice in a bowl; set aside.
- In the large bowl of a stand mixer that’s been fitted with a paddle attachment, or using an electric hand mixer, beat the eggs for 2 minutes, until light and frothy. Add in sugar, oil, yogurt and vanilla and mix until combined.
- Slowly add in flour mixture and stir until combined. Fold in carrots and walnuts.
- Fill cupcake liners two-thirds full and bake for about 18-20 minutes, or until a toothpick comes clean. Remove from oven and transfer pans to a wire rack to cool for 2-3 minutes. Remove cupcakes from pan and allow to cool completely before applying frosting.
- FOR FROSTING
- Place cream cheese and butter into large bowl of a stand mixer fitted with the paddle attachment, or use an electric hand mixer. Beat on high speed until well combined, stopping mixer to scrape down sides of bowl as needed.
- Turn speed to low and slowly mix in powdered sugar, one cup at a time. Add in vanilla and mix until combined. Start with 2 Tablespoons of syrup and combine. If frosting appears too stiff, mix in 1 teaspoon of additional syrup at a time until desired consistency is reached.
Adapted from I Heart Naptime
|Amount Per Serving||As Served|
|Calories 383kcal Calories from fat 173|
|% Daily Value|
|Total Fat 19g||29%|
|Saturated Fat 6g||30%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!