Description

These Chocolate Carrot Cake Cupcakes are an indulgent fusion of rich chocolate and spiced carrot flavor, topped with a smooth and creamy cream cheese frosting. They’re moist, flavorful, and perfect for holidays, birthdays, or just satisfying a sweet tooth with a luxurious treat!

Ingredients

Units Scale

For the Chocolate Carrot Cake Cupcakes

1 1/4 cups (156 g) all-purpose flour, spooned and leveled
1/4 cup (20 g) cocoa powder
1/2 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
5 tbsp (70 g) unsalted butter, softened
3/4 cup (150 g) Florida Crystals® Organic Raw Cane Sugar
2 eggs, at room temperature
1/2 tsp vanilla
1/4 cup (64 g) Organic SunButter
1/3 cup (80 ml) buttermilk, at room temperature
1 cup (110 g) finely shredded carrots

For the Cream Cheese Frosting

1/2 cup (112 g) unsalted butter, softened
4 oz (113 g) cream cheese, cold
2 cups (240 g) Florida Crystals® Organic Powdered Raw Cane Sugar
Chocolate shavings, for decoration

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners. Set the pan aside for later.
Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
Cream the Butter and Sugar
Using an electric hand mixer, cream the softened butter and Florida Crystals® Organic Raw Cane Sugar on high speed until the mixture is light and fluffy. This step should take approximately 2-3 minutes.
Add Eggs and Vanilla
Beat in the eggs and vanilla extract on medium-high speed until the mixture becomes smooth and pale, which takes 1-2 minutes. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
Incorporate SunButter and Buttermilk
Add the Organic SunButter and buttermilk to the mixing bowl. Blend on medium speed until fully combined.
Combine Dry and Wet Ingredients
Gradually mix the dry ingredients into the wet mixture using low speed. Continue until just combined.
Fold in Shredded Carrots
Gently fold the finely shredded carrots into the batter using a rubber spatula.
Fill the Cupcake Liners
Distribute the cupcake batter evenly among the prepared liners, filling each about three-quarters full.
Bake the Cupcakes
Bake the cupcakes in the preheated oven for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting
In a large bowl, whip the softened butter on high speed using an electric mixer until pale and fluffy, about 5-10 minutes. Add the cold cream cheese and mix on medium-high speed for another 1-2 minutes, ensuring the two are well combined.
Add Powdered Sugar
Sift in the powdered sugar gradually and mix on low to medium-low speed until smooth. Once combined, increase the speed to high and whip for 1-2 minutes to achieve a light and fluffy texture.
Decorate the Cupcakes
Transfer the frosting to a piping bag with a decorative tip. Pipe a generous amount of frosting onto each cupcake. Sprinkle with chocolate shavings and serve!

Notes

Shredding Carrots: Use the finest side of your grater to ensure the carrots blend smoothly into the cupcake batter.
Room Temperature Ingredients: Ensure the eggs, buttermilk, and butter are at room temperature for a smoother batter.
Make-Ahead Tip: You can bake the cupcakes a day ahead and frost just before serving.
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition

Serving Size: 1 cupcake
Calories: 260
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg