Yay for cupcakes am I right?I would know since I make tons of cupcakes. With it being Easter and all (or rather Easter and Spring), I figured it was time to finally try my hand at making carrot cake cupcakes. To be fair, I have made carrot cake cupcakes in the past, I just never shared the recipe.
Instead, I shared with you my recipe for a Bourbon Caramel Carrot Cake. These cupcakes are basically like the cake but in cupcake form. I also top my carrot cake cupcakes with a Dulce de Leche Buttercream instead of the traditional cream cheese frosting. This was basically an accident. I thought I had leftover cream cheese frosting in the freezer but I didn’t. Oh well, it turned out to be one tasty mixup!
The best part about this recipe is that it is made entirely in one bowl. Isn’t that fantastic? No need to worry about multiple utensils and folding in separate ingredients. Just dump everything in one bowl and mix!
And if you are smart like me, you have leftover buttercream in the freezer so really all you need to do is frost the cupcakes once they are cooled. According to my calculations, should be able to make, bake, frost and eat the cupcakes in 90 minutes… and you won’t have a huge mess to clean up! You’re welcome 😉
Now without further ado, let’s get right into making these delicious one-bowl carrot cake cupcakes!
ONE-BOWL CARROT CAKE CUPCAKES WITH DULCE DE LECHE BUTTERCREAM
This delicious cupcake recipe is made in one-bowl, so you can make them, bake them and devour them in no time!
One-Bowl Carrot Cake Cupcakes
These carrot cake cupcakes are so easy to make because all you need is one bowl and a spatula. You can whip these carrot cake cupcakes in no time!
Ingredients
- 1 cup flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all-spice
- 1/4 tsp ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cane sugar (if you do not want it super sweet, half each sugar amount)
- 1/2 cup brown sugar
- 1 1/2 cups grated carrots (about 2 large carrots)
- 1 tsp vanilla essence (optional)
- 2/3 cup oil
- 2 eggs (room temperature)
Dulce De Leche or Cream Cheese Butter Cream (see notes below).
Instructions
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In a large bowl, combine the carrots and oil. Stir till combined. Add the eggs and mix until eggs are completely combined. Add the vanilla essence and sugars. Mix until combined. Then add all your spices and mix. Finally, add the flour and mix until the flour is incorporated. Do not over mix!
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Spoon the batter into your prepared cupcake pan (with liners), about 2/3 full. Bake in an already preheated oven (350F) for 18-20 minutes or until cupcakes are cooked. Cool completely prior to frosting.
Recipe Notes
I used leftover Dulce de Leche buttercream which can be found here. You can also use my Cream Cheese Buttercream as well! Feel free to experiment!
The Dulce de Leche buttercream makes enough to frost an entire 3 layer 6-inch cake so I suggest halving the recipe or you can make the entire amount and freeze the leftovers for next time. Frozen buttercream can last for up to 6 months!
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CARROT CAKE CUPCAKES ARE THE PERFECT RECIPE FOR SPRINGTIME! THESE CUPCAKES ARE DELICIOUS AND MOIST, WITH THE PERFECT AMOUNT OF SPICE. SINCE THEY ARE NOT TO SWEET, THE DULCE DE LECHE BUTTERCREAM ADDS THE RIGHT AMOUNT OF SUGAR TO COMPLIMENT THE OVERALL FLAVOUR OF THIS CAKE.
