Carrot Cake Cupcakes

These Carrot Cake Cupcakes are low-key iconic. Not only in culture, but in our family, because this is Grandma’s recipe. Her recipe was for cake, pictured below, but I make cupcakes for easy sharing. It’s a great recipe because it’s simple. But smear on a bit of cream cheese frosting and you’ll be making these every year, at least for Easter.

The Secret Ingredient

Here’s the twist, there are no grated carrots in these carrot cake cupcakes. Sometimes the best ingredients come from unexpected places. Like the baby food aisle. We use carrot baby food, straight from the jar. I assure you, this is not a lazy shortcut but a genius move. Baby food keeps the carrot cake cupcakes moist with a smooth texture, no stringy or chewy surprise bits.

Quick Tips

1. Don’t overmix the batter. When you combine with wet and dry ingredients, stir until just combined.
2. Use room temperature eggs. Warm eggs incorporate easier into batter making it smoother and more stable.
3. Cool completely before frosting. No one likes a melted topping.

 

Add a Pop of Color with a Carrot Topper

Choose your Carrots: Fresh & firm, full size carrots. Bigger surface area will give you more options.

Slice: Use a steady hand with a sharp knife or a mandoline to make long thin slices.

Soak to Soften: Place slices in a bowl of cold water with a splash of lemon juice. Soak for 15-20 minutes. This will help the colors pop and softens them just enough to curl.

Shape:  Once almost dry, you can curl them into little spirals, I wrapped mine around the end of a pen.

It’s an easy, edible decoration that gives your cupcakes a homemade touch without going overboard.

Whether you’re baking for Easter, or just a weekday that needs improving, these cupcakes deliver every single time. Grandma knew what she was doing! And now, so do you.

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