Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1 tablespoon orange zest
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
- In a separate, even larger bowl, whisk together the granulated sugar and brown sugar with the large eggs until light and fluffy. Gradually stream in the vegetable oil, mixing until fully incorporated, then stir in the buttermilk and pure vanilla extract until smooth.
- Gradually add your dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
- Gently fold in the freshly grated carrots, chopped walnuts (if using), and orange zest.
- Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out with only moist crumbs attached.
- Let them cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While cupcakes cool, beat the softened cream cheese and unsalted butter together in a large bowl with an electric mixer on medium speed until smooth, light, and fluffy (2-3 minutes).
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined, then increasing to medium-high until fully incorporated and smooth. Add a pinch of salt.
- Beat in the pure vanilla extract until just combined. If the frosting is too soft, refrigerate for 10-15 minutes.
- Once Chocolate Carrot Cupcakes are completely cool, generously spread or pipe the cream cheese frosting over each cupcake. Decorate as desired with extra chopped walnuts, chocolate curls, or other embellishments.
Notes
These Chocolate Carrot Cupcakes are a symphony of moist, tender carrot cake infused with the deep, luxurious notes of chocolate, all crowned with the silkiest cream cheese frosting you’ve ever dipped your finger into. A perfect blend of familiar and excitingly new flavors.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American