How long does it take to make Carrot cupcakes?

This Carrot cupcakes recipe takes 90 minutes to cook

How many servings does this Carrot cupcakes recipe make?

This Carrot cupcakes recipe makes 12 servings.

What ingredients do I need for Carrot cupcakes?

To make Carrot cupcakes, you'll need: 240 g Flour, 1 tsp Baking powder, 1 tsb Baking soda, 1 tsb Cinnamon, 0.5 tsp Nutmeg, 1 tsp Cardamom, 1 tsp Salt, 2 undefined Egg, 1 tsp Vanilla powder, 135 g Sugar, 40 g Muscovado sugar, 1.5 dl Oil, 200 g Finely grated carrots, 200 g Cream cheese, 75 g Room temperature butter, 1 tsp Lemon juice, 1 dl Chopped walnuts, 100 g Marzipan.

What type of recipe is Carrot cupcakes?

Carrot cupcakes is a cupcakes recipe that's perfect for cupcakes lovers.

Can I make Carrot cupcakes ahead of time?

Yes, Carrot cupcakes can often be prepared ahead of time. Check the recipe instructions for specific storage and reheating guidelines.

Carrot cupcakes

Name: Carrot cupcakes
Cook time: 90 min
Yield: 12 servings
Cuisine: Swedish
Ingredients: 240 g Flour; 1 tsp Baking powder; 1 tsb Baking soda; 1 tsb Cinnamon; 0.5 tsp Nutmeg; 1 tsp Cardamom; 1 tsp Salt; 2 undefined Egg; 1 tsp Vanilla powder; 135 g Sugar; 40 g Muscovado sugar; 1.5 dl Oil; 200 g Finely grated carrots; 200 g Cream cheese; 75 g Room temperature butter; 1 tsp Lemon juice; 1 dl Chopped walnuts; 100 g Marzipan

Moist carrot cupcakes with creamy cream cheese frosting, a timeless favorite.

Carrot cupcakes are a classic that never goes out of style. The combination of moist, spiced cupcakes and smooth cream cheese frosting is simply unbeatable. The finely grated carrots make the cupcakes extra juicy, while flavors like cinnamon, cardamom, and nutmeg add a warm, cozy touch. Perfect all year round, but especially enjoyed during autumn and winter.

These cupcakes are just as suitable for a casual fika as they are for a festive celebration. They’re easy to bake but taste like they came straight from a bakery. Decorate with walnuts and little marzipan carrots for a sweet and personal touch.

In this post, I’m sharing my favorite recipe, one that always has guests asking for seconds!

Details

90 min

Cupcakes

Ingredients

•240 g Flour
•1 tsp Baking powder
•1 tsb Baking soda
•1 tsb Cinnamon
•0.5 tsp Nutmeg
•1 tsp Cardamom
•1 tsp Salt
•2 Egg
•1 tsp Vanilla powder
•135 g Sugar
•40 g Muscovado sugar
•1.5 dl Oil
•200 g Finely grated carrots
•200 g Cream cheese
•75 g Room temperature butter
•1 tsp Lemon juice
•1 dl Chopped walnuts
•100 g Marzipan

Instructions

Muffins

Mix all the dry ingredients (wheat flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, vanilla sugar, and salt) in a bowl. You can sift the ingredients if you like.
Whisk the eggs, granulated sugar, muscovado sugar, and vanilla sugar until light and airy in another bowl.
Then stir in the oil, finely grated carrots, and the dry ingredients into the egg mixture. Mix until you get a smooth batter.
Fill the muffin liners two-thirds full and bake in the middle of the oven for about 20 minutes at 150 °C (300 °F).
Let the muffins cool completely before adding any frosting or decoration.

Frosting

Whip the cream cheese and butter until smooth and soft.
Add the powdered sugar and lemon juice, and whisk until you get a smooth and fluffy frosting.
Refrigerate until you’re ready to decorate the muffins.

Decorate

Pipe the frosting onto the muffins and gently press chopped walnuts onto the sides.
Top with small marzipan carrots (optional).