Description
Deliciously moist and spiced Carrot Patch Cupcakes bursting with fresh grated carrots, warm spices, crunchy nuts, and optional shredded coconut. These cupcakes are perfect for any occasion, featuring a tender crumb and a balanced sweetness that pairs beautifully with a creamy frosting of your choice.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Add-ins
- 2 cups grated carrots
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until thoroughly combined to ensure even distribution of spices and leavening agents.
- Combine Sugars: In a large bowl, mix the granulated sugar and brown sugar until fully incorporated, creating a balanced sweetness and moisture base for the cupcakes.
- Add Eggs: Add the eggs one at a time to the sugar mixture, beating well after each addition until smooth and light, which helps incorporate air for a fluffy texture.
- Incorporate Oil and Vanilla: Slowly pour in the vegetable oil and vanilla extract, continuing to beat until the mixture is well combined and smooth.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and a dense texture.
- Fold in Add-ins: Stir in the grated carrots, chopped walnuts or pecans, and shredded coconut if using, ensuring even distribution throughout the batter.
- Add Buttermilk: Pour the buttermilk into the batter, mixing until fully incorporated and the batter is smooth and cohesive.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow space for rising.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool in Tin: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes to firm up before removing.
- Cool Completely: Transfer the cupcakes to a wire rack and cool completely before frosting to prevent melting or sliding of frosting.
Notes
- For best texture, avoid overmixing the batter.
- You can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice.
- Feel free to add raisins or pineapple for added flavor and moisture.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Optional frosting suggestions include cream cheese frosting or vanilla buttercream.
