Carrot Cupcake

These classic carrot cupcakes are the best dessert if you want something easy, quick and delicious. These cupcakes are soft, moist and melt in your mouth. Perfectly seasoned with cinnamon that pairs so well with the carrots. The brown sugar caramelizes with carrots bringing us a rustic sweetness. The sour cream cheese adds a tartness that balances the sweetness and gives you a balanced flavour. These cupcakes are a dream you need to have!

Serves: 12

Ingredients

Cupcakes

I¼ cup Flour

1 tsp Baking powder

¼ cup granulated Sugar

½ cup brown Sugar

1 tsp Cinnamon

1 tsp Vanilla extract

2 Eggs

1 cup grated Carrot

½ cup Olive oil

Frosting

250g Creamcheese

125g unsalted Butter

2 tsp Vanilla extract

⅔ cup icing sugar(optional)

Method

Step 1- Cupcake

Preheat the oven to 180°c. Line a muffin tray with cupcake holders. Add grated carrots and olive oil to a bowl with a rubber spatula, and mix till the carrots are covered in oil. Then sift flour and baking powder on the carrots and fold them into a sticky dough.

Step 2

Beat eggs in a mixing bowl with a hand beater on medium till fluffy and doubled in size. Then add granulated sugar and beat till just mixed in. Followed with brown sugar and beat till there are no lumps left.

Step 3

Add in vanilla extract and cinnamon powder and beat till in just combined. Then add the carrot dough to the batter and, with a rubber spatula, fold in gently. Fill the cupcake holders ¾ with the batter and place them in the oven.

Step 4

Bake for 15-20 minutes or until the top is slightly brown. Then take the tray and let the cupcakes rest for 10-20 minutes. Then transfer them to a cooling rack until they come to room temperature.

Step 5- Frosting

Add cream cheese to a mixing bowl and beat till fluffy with a hand beater on medium. Then add butter and beat until thoroughly combined and the frosting can hold its structure. Then add ⅓ cup icing sugar at a time and beat till combined.

Step 6- Assembly

Add in vanilla extract and beat for 30 seconds. Scrape down the bowl from time to time. Add one scoop of frosting to each cupcake. Then, with an off-set spatula, flatten the frosting, sprinkle some cinnamon powder, and serve.

Tips

1. All ingredients should be at room temperature.

2. When mixing, the flour and carrot will form a sticky dough, don’t worry.

3. To avoid overbeating the egg and sugar, keep the speed low and regularly check if the sugar is incorporated.

4. When mixing carrot dough with the batter, fold in gently, ensuring that the batter doesn’t deflate.

5. To check if the cupcakes are done, insert a toothpick in the middle, and it should come out clean when pulled out.

6. You can avoid adding sugar to frosting; it’ll hold either way.