Get ready to indulge in the ultimate chocolate carrot cake cupcakes! These treats are not only easy to whip up but also boast an extra moist, extra chocolatey goodness, infused with warm spices, and topped with the most heavenly cream cheese frosting. Whether it’s Easter, springtime, or any time of the year, these cupcakes are sure to steal the show!
WHY YOU’LL ADORE THESE CHOCOLATE CARROT CAKE CUPCAKES:
- Spice Infusion: Ginger, cinnamon, nutmeg, and allspice come together to give these chocolate carrot cupcakes an irresistible burst of flavor.
- Creamy Dreamy Frosting: Prepare to be wowed by the sweet and tangy cream cheese frosting that takes these cupcakes to a whole new level of deliciousness.
- Moist Marvel: These cupcakes boast a super moist crumb that, when combined with the homemade cream cheese frosting, simply melts in your mouth.
Chocolate Carrot Cake Cupcakes
Ingredients
For the Chocolate Carrot Cake Cupcakes:
- 1 ¼ cups of all-purpose flour 156 grams, spooned and leveled
- ¼ cup of cocoa powder 20 grams
- ½ tablespoon of cinnamon
- ¼ teaspoon of nutmeg
- ¼ teaspoon of ginger
- ¼ teaspoon of allspice
- ¾ teaspoon of baking powder
- ⅛ teaspoon of baking soda
- ¼ teaspoon of salt
- 5 tablespoons of unsalted butter softened (70 grams)
- ¾ cup of Florida Crystals® Organic Raw Cane Sugar 150 grams
- 2 eggs at room temperature
- ½ teaspoon of vanilla extract
- ¼ cup of Organic SunButter 64 grams
- ⅓ cup of buttermilk at room temperature (80 milliliters)
- 1 cup of finely shredded carrots at room temperature (110 grams)
For the Cream Cheese Frosting:
- ½ cup of unsalted butter softened (112 grams)
- 4 ounces of cream cheese cold (113 grams)
- 2 cups of Florida Crystals® Organic Powdered Raw Cane Sugar 240 grams
- Chocolate shavings for decoration
Instructions
For the Chocolate Carrot Cake Cupcakes:
- Preheat your oven to 350 degrees Fahrenheit and line a cupcake pan with 12 cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and Florida Crystals® Organic Raw Cane Sugar until fluffy.
- Add the eggs and vanilla, mixing until smooth and pale in color.
- Mix in the Organic SunButter and buttermilk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded carrots until evenly distributed.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the Cream Cheese Frosting:
- In a large bowl, whip the butter until pale and fluffy.
- Add the cream cheese and mix until thoroughly combined.
- Gradually sift in the Florida Crystals® Organic Powdered Raw Cane Sugar, mixing until light and fluffy.
- Transfer the frosting to a piping bag fitted with a decorative tip.
Decorating the Cupcakes:
- Pipe a generous amount of cream cheese frosting onto each cupcake.
- Sprinkle the tops with chocolate shavings.
- Serve and enjoy these irresistible chocolate carrot cake cupcakes!