Name: Cupcakes à la Carotte avec Glaçage Cream Cheese Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 160 g de farine (T45); 1 c. à café de levure chimique; ½ c. à café de bicarbonate de soude; ¼ c. à café de sel; 1 c. à café de cannelle moulue; ¼ c. à café de gingembre moulu; ¼ c. à café de muscade (facultatif); 2 œufs; 100 g de sucre roux (vergeoise blonde); 50 g de sucre en poudre; 125 ml d’huile végétale neutre (colza ou tournesol); 1 c. à café d’extrait de vanille; 150 g de carottes finement râpées; 80 à 100 g de noix concassées (pécan ou noix classiques); 200 g de cream cheese (fromage à la crème, type Philadelphia); 50 g de beurre doux, ramolli; 100 g de sucre glace; 1 c. à café d’extrait de vanille

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Introduction

These Carrot Cupcakes with Cream Cheese Frosting combine moist, spiced cake with a rich, tangy topping. Perfect for a cozy afternoon treat or a special occasion, they bring a delightful twist to classic carrot cake flavors in a convenient cupcake form.

A close-up of a half-eaten carrot cupcake with three visible layers: the bottom brown-orange cake layer is soft and moist with visible carrot bits and nuts inside, the middle thin crumb layer shows its texture clearly, and the top thick layer of creamy white frosting is smooth and swirled with small pieces of chopped nuts sprinkled over it. The cupcake paper is light tan and peeled open fully around the base. In the background, there are more whole cupcakes with similar frosting and nuts, and two bright orange carrots blurred out. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

160 g all-purpose flour (T45)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon nutmeg (optional)
2 eggs
100 g light brown sugar (blonde muscovado)
50 g granulated sugar
125 ml neutral vegetable oil (canola or sunflower)
1 teaspoon vanilla extract
150 g finely grated carrots
80 to 100 g chopped nuts (pecans or walnuts)

Instructions

Step 1: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Sift the mixture to remove any lumps and set aside.
Step 3: In another bowl, beat the eggs, brown sugar, granulated sugar, and vanilla extract until smooth and slightly frothy. Gradually pour in the oil while continuing to mix until fully incorporated.
Step 4: Add the dry ingredients to the wet ingredients in two batches, gently folding with a spatula until just combined and the batter is smooth.
Step 5: Fold in the grated carrots and chopped nuts carefully, avoiding overmixing.
Step 6: Spoon the batter evenly into the muffin liners, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: While the cupcakes cool, prepare your cream cheese frosting.
Step 9: Once the cupcakes are fully cooled, spread or pipe the cream cheese frosting on top.
Step 10: Garnish with extra chopped nuts or a light dusting of cinnamon for a beautiful finish.

Tips & Variations

For a different texture, try adding shredded coconut or raisins to the batter.
Use Greek yogurt instead of oil for a lighter cupcake with a subtle tang.
Toast the nuts before mixing them in to enhance their flavor.
If you prefer a spicier cake, increase the cinnamon and ginger slightly or add a pinch of cloves.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days because of the cream cheese frosting. Before serving, let them come to room temperature or warm briefly for the best texture. You can also freeze unfrosted cupcakes for up to 2 months and frost them after thawing.

How to Serve

A close-up of a cupcake with two layers: the bottom layer is a textured, golden-brown carrot cake with visible specks, wrapped in a white paper liner, and the top layer is a thick swirl of smooth, creamy white frosting sprinkled generously with chopped nuts that add a crunchy texture; the cupcake sits on a white marbled surface with scattered nut pieces around it, and in the background, more similar cupcakes and orange carrots are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, use a dairy-free cream cheese substitute for the frosting and a suitable oil in place of butter if you adapt the recipe. The cake itself uses only vegetable oil, so it’s naturally dairy-free.

How can I tell when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are ready. Avoid overbaking to keep them moist.