Carrot Cake Cupcakes Recipe with Cream Cheese Frosting
What type of oil:
We tried it with avocado oil as well as vegetable oil, coconut oil and canola oil. (!!) The coconut oil gave them a delicious buttery texture while warm. However, as they cooled, they became hard and dry. Since most people would make these ahead to bring to a party, I chose an oil that would remain soft and moist when cooled. Canola oil works well because it keeps the carrots moist and soft for several days. This recipe is one I’ve made many times. I recommend that you weigh the carrots. I use this easy-to-use scale. I weigh them after I peel them and cut tops off, so I know exactly how much carrot (and flour, and sugar) I’m adding to the recipe.Making Carrot Toppers:
Optional, but my sister did this years ago (idea from Sally’s Baking Addiction) and it’s the cutest. This is my method: Melt 3 squares almond bark in the micro for 90 seconds. Check it every 30 seconds. Almond bark, according to my experience, is easier to work with than white chocolate. Divide the mixture into two bowls, and then use gel food color to create a light orange. (A few drops of red and yellow + a few more drops of yellow). Transfer the orange into a zip-top bag, cut the corner and pipe small triangles on parchment or wax paper. Do the same with green. They’ll cool in about 20 minutes and be ready to pop onto your cupcakes! They’ll cool in about 20 minutes and be ready to pop onto your cupcakes!Sweetness of the Frosting:
If you find the cream cheese frosting to be too sweet for your liking, you can make some whipped cream and fold it into the cream cheese frosting to make it more fluffy and butter rather than more sweet. Great idea from a commenter recently!Liners vs. no liners:
I prefer to bake these without paper liners – they get a nice little crispy ridge, and the contrast of the chewy, slightly caramelized exterior is the perfect contrast with the fluffy insides! I like it!
