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Chocolate Carrot Cake Cupcakes

Course Dessert
Prep Time 30 minutes
Cook Time 18 minutes
Servings 12 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!