New This Month

Carrot Cupcakes with Cream Cheese Icing

409

Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, May/June 2003

Ingredients

  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons orange juice
  • 3/4 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1 1/2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/4 cup shredded coconut, plus more for garnish
  • 8-ounce bar cream cheese, room temperature
  • 3/4 cup confectioners' sugar

Directions

  1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.

  2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.

  3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.

  4. For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.

  5. Frost cupcakes, and garnish with shredded coconut.

Reviews Add a comment

  • janey83gmailc
    16 JUL, 2016
    Made as is but eyeballed the flour to be just under a cup- these were moist and amazing and best of all no stand mixer. Delicious!
    Reply
  • pari_on_earth05
    26 FEB, 2015
    This recipe is great but I found the batter way runny, so I added more flour (1 cup). I will definitely bake it again.
    Reply
  • Diana madrigal
    9 APR, 2014
    These cupcakes are incredible! If your cupcakes fell in the center it is because they lack flour( to all of those who say they "bake a lot", you should know this!) If your batter looks too runny just add flour 1/4 cup at a time until it looks thick enough to make a solid structure during baking so they do not collapse. I added 1/2 cup more flour to the recipe, substituted walnuts for pecans and coconut for dried cranberries. The cranberries added extra sweetness but not too much...delicious!
    Reply
  • MS11118507
    8 SEP, 2013
    Wanted to try a new recipe for a cupcake version; very disappointed. I read all the reviews and followed the recipe exactly except that I used foil liners as these were for a party and needed to look nice. As many reviewers pointed out, the centers fell. I bake a lot and so I know my oven is calibrated and am a careful measurer using quality ingredients. While my husband says they taste good, I feel I wasted effort and energy and have to remake with another recipe to achieve a better product
    Reply
  • Fari Guti
    3 AUG, 2013
    Loved it! I used gluten-free flour and had to substitute brown sugar for the granulated sugar and it came out amazing! Moist and fluffy, full of flavor...highly recommend it.
    Reply
  • Herne Bay Housewife
    3 FEB, 2013
    Easy peasy and yummy!
    Reply
  • megs23
    29 FEB, 2012
    I love this recipe for carrot cupcakes but was wondering if it can be baked as one whole cake?
    Reply
  • luv2carolyn
    24 SEP, 2011
    I was really disappointed at this receipe it looks good but the flavor didnt make it . For a carrot cake I wanted a rich and flavorful receipe, also the cake didnt rise as it should.
    Reply
  • pasadenachef
    20 MAR, 2011
    These were incredibly moist! The best carrot cake muffins I have ever had. I'm a chef and pastry chef as well, I highly recommend these lovely muffins!
    Reply
  • 22cupcakeprincess
    17 OCT, 2010
    the taste is great but twice they overflowed in the tins and I followed directions exactly. nolt sure what happened. but am left with crispy edges
    Reply