Carrot Cupcakes with Vanilla Bean Cream Cheese Frosting

Emily Woody

Cupcake Ingredients 

112 grams butter

160 grams sugar

28 grams brown sugar

2 eggs

177 grams Soft White flour

250 grams carrots

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp true cinnamon

1/2 tsp ground nutmeg

1/8 tsp cloves


Frosting Ingredients

226 grams room temperature cream cheese

113 grams room temperature butter

113 grams powdered sugar

1 1/2 vanilla bean

1/2 tsp vanilla extract

Whole nutmeg for grating on top

Makes 12 cupcakes



Make sure that the butter and cream cheese for the frosting are at room temperature. Room temperature butter will easily make an indent when you poke it with your finger. Having all of the dairy at the right temperature (soft but not too warm) is very important for the frosting.

Melt the butter for the cupcakes.

Preheat the oven to 350 f and line your cupcake pan with liners.

Grate the carrots and set aside.

Sift together the flour, baking powder, baking soda, salt, and spices. Set aside.

Using a hand whisk, whisk together the sugars, melted butter, and eggs until smooth and aerated.

Using a rubber spatula, add the grated carrots to the egg mixture and mix until well incorporated.

Gently fold in the dry ingredients being careful not to overmix. Some dry streaks of flour can remain in the batter.

Using a 3 tbsp cookie scoop, portion the batter into the cupcake liners. Only fill each liner to 3/4 full otherwise the batter will spill out during baking.

Place the cupcake pan in the center of the oven and bake for about 22 minutes, or until the centres of each cupcake have set. Check for doneness by gently poking the centers of a few cupcakes, they should spring back without leaving an indent.

Place the pan on a cooling rack and let cool for 5 minutes before removing from the pan. Let cupcakes cool completely before frosting, about 1 hour.

To make the frosting, add the softened cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. 

Sift the powdered sugar through a fine mesh sieve and add to the bowl. Place a tea towel around the bowl and turn the mixer on low. Slowly increase the speed to medium-high and continue beating for several minutes, until the frosting is looking well mixed and fluffy. 

Scrape down the bowl and add the vanilla extract and the vanilla bean seeds from the pods. Beat the frosting on medium-high speed for 3 more minutes, or until the texture is light and fluffy and no pieces of butter remain, no matter how small. This step is very important as even small pieces of butter will get caught in your piping bag. Scrape down the bowl as needed. 

Once cupcakes are completely cooled, add the frosting to your piping bag fitted with the piping tip of your choice and frost the cupcakes. Or, use a spoon and knife combo to dollop the frosting on. 

After frosting, use a micro plane or cheese grater to grate a small amount of whole nutmeg onto the frosted cupcakes. Refrigerate until ready to serve.