Ina Garten Carrot Cake Cupcakes Recipe: Fluffy Garden Delights

These tantalizing carrot cake cupcakes transform ordinary dessert moments into extraordinary culinary adventures.

Packed with vibrant orange vegetable shreds, each tender morsel bursts with warmth and spice.

Delicate crumbs mingle with aromatic cinnamon and nutmeg, creating a sensory symphony that dances across your palate.

Luxurious cream cheese frosting crowns these miniature marvels, adding a velvety decadence that elevates every single bite.

Home bakers adore how effortlessly these cupcakes blend comfort and elegance in one charming package.

Compact yet impossibly rich, they whisper promises of nostalgic flavors and pure indulgence.

Unleash a wave of deliciousness that will make your taste buds sing with pure joy!

Smart Tips for Frosting and Texture from Ina

• Boost Moisture Magic: Add a splash of pineapple juice to the batter for extra moisture and tropical sweetness that keeps cupcakes incredibly soft and tender.
• Nutty Texture Upgrade: Toast chopped walnuts before folding into the batter to intensify their rich, deep flavor and create a delightful crunch in every bite.
• Frosting Flavor Twist: Experiment with orange zest or a touch of maple extract in the cream cheese frosting to elevate the traditional recipe with unexpected, delicious notes.
• Make-Ahead Magic: These cupcakes freeze beautifully for up to 3 months. Wrap unfrosted cupcakes individually in plastic wrap, then store in a freezer-safe container for convenient make-ahead dessert options.

Serving Carrot Cupcakes the Ina Garten Way

• Elevate Your Carrot Cupcake Experience: Delightful Serving Suggestions
• Brunch Centerpiece: Arrange cupcakes on a beautiful tiered stand for a stunning breakfast or brunch display that will wow your guests.
• Garnish with Flair: Sprinkle chopped walnuts, a light dusting of cinnamon, or tiny edible flowers on top of the cream cheese frosting for extra visual appeal and texture.
• Pair with Beverages: Complement these cupcakes with a hot cup of chai tea, smooth cappuccino, or cold glass of milk to enhance the warm, spiced flavors of the dessert.
• Create a Dessert Platter: Complement the carrot cupcakes with other small desserts like mini fruit tarts or chocolate truffles for a diverse and tempting sweet spread.

Refrigerating and Freezing Ina’s Cupcakes

• Meal Planning & Storage Advice
• Advance Prep Magic: Bake these carrot cupcakes up to 3 days before serving, storing them in an airtight container at room temperature to maintain maximum freshness.
• Frosting Fresh Factor: Keep unfrosted cupcakes and cream cheese frosting separately in the refrigerator, covering each tightly to prevent moisture loss and preserve their delightful texture.
• Freezer-Friendly Strategy: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container for up to 2 months, allowing quick defrosting when unexpected guests arrive.
• Serving Smart Tip: Remove cupcakes from refrigeration 30 minutes before serving to let them reach room temperature, ensuring the most delectable flavor and soft, tender crumb.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Calories: 650 kcal

Servings: 24

Carrot Cake Cupcake Ingredients Inspired

• Sugar: Choose fine-granulated for smooth blending and optimal sweetness.
• Vegetable Oil: Select light, neutral-flavored oil for tender cupcake texture.
• Pure Vanilla Extract: Opt for high-quality, authentic extract for rich flavor depth.
• Extra-Large Eggs: Pick fresh, room-temperature eggs for better ingredient integration.

• All-Purpose Flour, Ground Cinnamon: Sift together to eliminate clumps and ensure even distribution.
• Baking Soda, Kosher Salt: Use fresh baking soda for maximum leavening power.

• Grated Carrots, Raisins, Chopped Walnuts: Select crisp carrots, plump raisins, and fresh walnuts for vibrant texture and flavor complexity.

• Cream Cheese, Unsalted Butter: Use full-fat, room-temperature dairy for smooth, creamy consistency.
• Pure Vanilla Extract: Add to enhance frosting's aromatic profile.
• Confectioners' Sugar: Sift to prevent lumpy frosting and achieve silky finish.

Equipment Needed for Ina’s Carrot Cupcake Batch

• Large Mixing Bowl: Perfect for blending wet ingredients smoothly and creating a creamy base.
• Whisk: Essential for combining ingredients evenly and eliminating lumps.
• Separate Bowl: Needed for sifting and mixing dry ingredients without clumping.
• Sifter: Helps create light, airy flour mixture and removes any potential flour chunks.
• Muffin Tray: Standard 12-cup tray for forming uniform cupcake shapes.
• Paper Cupcake Liners: Prevents sticking and makes serving easier.
• Toothpick: Crucial for checking cupcake doneness by testing center moisture.
• Electric Mixer or Hand Mixer: Helps create smooth, creamy frosting with minimal effort.
• Spatula: Great for gently folding ingredients and spreading frosting evenly.
• Measuring Cups and Spoons: Ensures precise ingredient quantities for perfect results.

How to Bake Carrot Cake Cupcakes Like Ina

• Fire Up The Oven

Crank the oven to a toasty 400°F. This heat wave will transform your batter into heavenly carrot cupcakes with a golden, crisp exterior.

• Whisk Wet Ingredients Into Magic

Grab a spacious mixing bowl and blend sugar, oil, and vanilla into a silky smooth mixture. Crack eggs one by one, whisking each into submission until the concoction looks perfectly creamy and unified.

• Blend Dry Ingredients

Sift flour, cinnamon, baking soda, and salt together. Gently marry these dry ingredients into your wet mixture, stirring until the batter becomes a harmonious symphony of flavors and textures.

• Create Flavor Explosion

Tumble grated carrots, raisins, and crunchy walnuts into the batter. Fold these goodies through the mixture with a light touch, ensuring every bite will be a delightful surprise.

• Bake And Transform

Nestle paper liners into a muffin tray, filling each about three-quarters full. Slide the tray into the preheated oven. Start at 400°F for 10 minutes, then drop the temperature to 350°F. Bake for another 30-35 minutes until a toothpick comes out clean.

• Craft Dreamy Frosting

Whip cream cheese, butter, and vanilla into a cloud-like mixture. Gradually dust in confectioners’ sugar, blending until the frosting becomes luxuriously smooth and irresistible.

• Dress Up Your Cupcakes

Once cupcakes have cooled completely, lavish them with generous swoops of creamy frosting. Serve these delectable treats and watch faces light up with pure joy.

Heavenly Ina Garten Carrot Cake Cupcakes Recipe

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4.7 from 39 reviews

• Total Time: 1 hour 15 minutes
• Yield: 24 1x

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Description

Ina Garten’s carrot cake cupcakes combine classic comfort with gourmet elegance, delivering moist, spiced perfection topped with silky cream cheese frosting. Rich layers of flavor will delight guests at any gathering, inviting celebration with each delectable bite.

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Ingredients

Scale 1x2x3x

• 3 cups (710 ml) grated carrots
• 3 extra-large eggs
• 2 cups (240 g) all-purpose flour
• 1 ⅓ cups (320 ml) vegetable oil
• 2 cups (400 g) sugar
• 2 tsp ground cinnamon
• 2 tsp baking soda
• 1 ½ tsp kosher salt
• 1 tsp pure vanilla extract
• 1 cup (150 g) raisins
• 1 cup (100 g) chopped walnuts
• ¾ lb (340 g) cream cheese, at room temperature
• ½ lb (227 g) unsalted butter, at room temperature
• 1 tsp pure vanilla extract
• 1 lb (454 g) confectioners’ sugar

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Instructions

1. Mixing Wet Components: Whisk granulated sugar, vegetable oil, and vanilla extract in a large mixing bowl. Integrate extra-large eggs individually, ensuring thorough blending after each addition.
2. Preparing Dry Mixture: Combine all-purpose flour, ground cinnamon, baking soda, and kosher salt in a separate bowl. Gradually fold half the dry ingredients into wet mixture, stirring until creating a smooth, uniform batter.
3. Incorporating Add-ins: Gently fold remaining dry mixture with freshly grated carrots, plump raisins, and roughly chopped walnuts into the batter, ensuring even ingredient distribution.
4. Prepping for Baking: Preheat oven to 400°F (200°C). Line muffin tray with paper liners, filling each approximately three-quarters full to allow proper rising during baking.
5. Baking Process: Place muffin tray in preheated oven. Bake for 10 minutes at 400°F (200°C), then reduce temperature to 350°F (175°C). Continue baking 30-35 minutes, checking doneness with a toothpick inserted into cupcake center.
6. Frosting Creation: While cupcakes cool, blend room-temperature cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add confectioners’ sugar, mixing to achieve a luxurious, creamy consistency.
7. Finishing Touch: Once cupcakes reach room temperature, generously apply cream cheese frosting to each cupcake’s surface. Serve and enjoy these delectable carrot cake cupcakes with loved ones.

Notes

• Measure Precisely: Use exact measurements for consistent texture and taste, especially for flour, sugar, and spices.
• Room Temperature Ingredients: Bring eggs and cream cheese to room temperature to ensure smooth blending and better integration.
• Raisin and Nut Tip: Pat grated carrots, raisins, and chopped walnuts dry to prevent excess moisture in the batter.
• Cooling Technique: Let cupcakes cool completely before frosting to prevent melting and maintain a perfect cream cheese topping.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 650
• Sugar: 70 g
• Sodium: 500 mg
• Fat: 40 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 120 mg