Description
Delight in these moist and flavorful Chocolate Carrot Cake Cupcakes, blending the warmth of spices and rich cocoa with the natural sweetness of shredded carrots. Perfectly topped with a creamy cream cheese frosting and elegant chocolate shavings, these cupcakes are ideal for celebrations or an indulgent everyday treat.
Ingredients
Scale
Cake
- 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
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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix 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 aside.
- Cream butter and sugar: Using a stand mixer or hand mixer, cream the softened butter and raw cane sugar together until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in the vanilla extract.
- Incorporate SunButter and buttermilk: Mix in the Organic SunButter, then alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fold in carrots: Gently fold in the finely shredded carrots until evenly distributed.
- Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: Beat the softened unsalted butter and cold cream cheese until smooth and creamy. Gradually add the powdered raw cane sugar and continue beating until light and fluffy.
- Frost cupcakes: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.
- Decorate and serve: Garnish each cupcake with chocolate shavings for a finishing touch. Serve and enjoy!
Notes
- Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Organic SunButter can be substituted with peanut butter or almond butter if desired.
- For a dairy-free version, substitute butter with a vegan margarine and use a dairy-free cream cheese alternative.
- Store cupcakes in an airtight container in the refrigerator for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
