Chocolate Carrot Cake Cupcakes
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
Ingredients
Scale
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
- â…› 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)
- â…“ 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!
