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Fluffy, moist carrot muffins meet light and refreshing lime sour cream frosting. This combination is irresistibly delicious. The delicate scent of cinnamon and citrus zest is added to the mix. The carrot cake cupcakes are ideal for Easter, but are also delicious at any time of year. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Modify the carrot cake cupcakes recipe
This carrot cake cupcakes recipe can be modified in many ways, similar to the paskha recipe. You can swap or omit certain ingredients or adjust the quantities.
Spices
I have spiced the carrot batter with cinnamon, just like the batter for the apple bundt cake. It gives the muffins a spicy sweet note and makes them particularly aromatic.
You can also add other spices, similar to the poppy seed wreath. Ginger, nutmeg, cardamom and aniseed, among others, go very well with it.
Carrots also combine perfectly with citrus fruits. So, just like to the kulich with cream, you can add fresh lemon, orange or lime zest to the batter.
Nuts
The carrot cupcakes taste nutty thanks to the ground hazelnuts in the batter. Alternatively, ground walnuts, as in the cherry custard pie recipe, or almonds are ideal.
You can also roughly chop the nuts if you want to give the muffins a crunchy note. In this case, increase the amount of flour slightly.
Do you want to make your carrot cupcakes nut-free? Then replace the ground hazelnuts in the recipe below with the same amount of flour.
Sugar
You can determine the sweetness of your carrot cake cupcakes, just like the mandarin yogurt bars, yourself. Adjust both the amount of sugar for the batter and the amount of powdered sugar for the frosting to your taste.
Lime
The zest of an organic lime gives the sour cream frosting a refreshing taste and a delicate aroma. Lemon and orange zest can be used instead. Or leave out the citrus zest and refine the frosting with ground vanilla bean.
Alternative for lime sour cream frosting
The frosting for my carrot muffins is a sour cream filling that is also used to fill the cake “Josephina”. It tastes incredibly light and airy. I have also refined it with lime zest, which makes the carrot cake cupcakes fresh and fragrant.
A cream cheese frosting is an ideal alternative to the sour cream frosting. It combines perfectly with the taste of the carrot cake. You can prepare the cream cheese frosting either with butter, as for the raspberry cream cheese cake and the chocolate whoopie pies, or with cream, as for the banana cream cheese cake and the number cake with honey dough.
Decorate carrot cake cupcakes
My carrot cupcakes are decorated with homemade marzipan carrots, dried orange slices and fresh lime zest. I used homemade fruit powders to color the raw marzipan, just like I did for the sprinkles, sugar pearls and edible glitter recipes.
You can decorate the carrot cake cupcakes however you like, just like the vanilla cupcakes. Coarsely chopped nuts or fresh fruits, for example, are great for this.
These carrot cupcakes are
- fluffy,
- soft,
- moist,
- spicy sweet,
- nutty,
- refreshing,
- creamy,
- with fresh carrots in the batter, just like the vegan tangerine orange carrot cake or the vegan carrot cake,
- with light and airy sour cream frosting,
- with a hint of lime,
- incredibly delicious,
- very aromatic,
- a sweet eye-catcher,
- easy to make with ordinary ingredients,
- ideal for Easter and any other occasion.
How to make carrot cake cupcakes: tips and tricks
- You can adjust the amount of sugar for the batter and the amount of powdered sugar for the frosting to taste.
- Instead of ground hazelnuts, other nuts, such as ground walnuts, are suitable for the batter.
- In addition to cinnamon, you can refine the batter with other spices of your choice.
- Do not stir the batter for too long, but only briefly until a homogeneous consistency is achieved so that the muffins taste fluffy.
- The specified baking time may vary. Do not bake the muffins longer than necessary so that they taste moist and not dry. Test with a skewer to check whether they are done.
- For the frosting, make sure the butter is room temperature and the sour cream is cold.
- If you don’t like a citrus flavor in the frosting, simply leave out the lime zest. Instead, you can refine it with vanilla, among other things.
- Decorate the carrot cupcakes however you like.
- These cupcakes will taste just as fresh, light and delicious over the next few days. Store them in an airtight container in the fridge for up to 5 days.
Have you made the carrot cake cupcakes using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try this other Easter pastries:
- Fried egg cake – the most delicious recipe
- Moist Easter cake with quark and raisins
- Apricot roll wreath – stuffed with jam and dried fruit
Carrot cake cupcakes
Equipment
- muffin tin
- piping bag with hole nozzlee
Ingredients
for the batter
- 150 g carrots
- 2 eggs
- 130 g sugar
- 1 pinch of salt
- 100 ml vegetable oil
- 150 g flour
- 30 g ground hazelnuts
- 6 g baking powder
- 1/2 tsp cinnamon
- butter for greasing the muffin tin
- flour for dusting the muffin tin
for the frosting
- 120 g butter room warm
- 60 g powdered sugar
- 280 g sour cream cold
- zest of 2 fresh organic limes
to decorate (optional)
- marzipan carrots
- dried orange slices
- fresh lime zest
Instructions
Preparation of the batter
- Grease the muffin tin with butter and dust with flour, tapping off the excess flour. Or place cupcake liners.
- Finely grate carrots.
- Beat eggs, sugar and salt until light and fluffy.
- Add vegetable oil and the grated carrots and mix briefly.
- Stir together flour, ground hazelnuts, baking powder and cinnamon.
- Add the flour mixture to the liquid carrot mixture and mix briefly to form a thick batter.
- Fill the muffin tins about 1/2 full with the batter, bake the muffins in a preheated oven at 338 °F (170 °C) for approx. 15 minutes and leave to cool.
Preparation of the frosting
- Beat soft butter, powdered sugar and lime zest for approx. 5 minutes to form a light and creamy mixture.
- Add sour cream and beat to a homogeneous cake cream.
- Chill the frosting for 30 - 40 minutes so that it becomes airy and firm.
Preparation of the carrot cupcakes
- Fill the sour cream frosting into a piping bag with a hole nozzle (or another nozzle) and pipe cream toppings onto the carrot muffins.
- Decorate the carrot cupcakes with marzipan carrots, dried orange slices and fresh lime zest and serve.
Notes
- You can adjust the amount of sugar for the batter and the amount of powdered sugar for the frosting to taste.
- Instead of ground hazelnuts, other nuts, such as ground walnuts, are suitable for the batter.
- In addition to cinnamon, you can refine the batter with other spices of your choice.
- Do not stir the batter for too long, but only briefly until a homogeneous consistency is achieved so that the muffins taste fluffy.
- The specified baking time may vary. Do not bake the muffins longer than necessary so that they taste moist and not dry. Test with a skewer to check whether they are done.
- For the frosting, make sure the butter is room temperature and the sour cream is cold.
- If you don't like a citrus flavor in the frosting, simply leave out the lime zest. Instead, you can refine it with vanilla, among other things.
- These cupcakes will taste just as fresh, light and delicious over the next few days. Store them in an airtight container in the fridge for up to 5 days.
- See the detailed tips and tricks for making the carrot cupcakes at the top of the article.
If you are using Pinterest, you can pin the following picture:
