Carrot Cake Cupcakes Recipe (2024)

FAQs

What temperature do you bake carrot cupcakes? ›

Carrot Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Lightly butter (or spray with a non stick vegetable spray) or line 12 muffin cups with paper liners. In a large bowl whisk together the flour, baking soda, salt, and ground cinnamon.

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

Tossing the carrots in sugar did the trick, removing enough liquid from the carrots to eliminate the gummy texture of the cake.

Most cupcakes bake well between 325°F and 375°F. Conveniently, these are the same temperatures that cakes are usually baked at too. You can probably use the temperature the cake recipe calls for, or you can adjust it if you're looking for specific results.

Butter also gives them flavor. But for cakes like chocolate cake and carrot cake that have flavor from other ingredients, I find flavorless oil is the best choice. Applesauce: To prevent the cake from tasting too moist (wet) and oily, I add some applesauce. You could even use crushed pineapple, too!

Also, you should avoid using pre-shredded or frozen carrots to make your carrot cake because these products don't have the same moisture, texture, or freshness as whole carrots. Our favorite carrots to use for carrot cake are any variety with a bright orange or red hue.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

Harold McGee, author of On Food and Cooking, explains that carrots turn green when the batter “contains too much baking soda, or when the soda isn't evenly mixed in the batter.” Carrots contain pigments that are sensitive to changes in pH balance.

It's true that carrots are the star of the show, but aim for finely grated pieces rather than chunky. The finer you grate the carrots, the more evenly they will be distributed throughout the cake (for the perfect texture), and the more evenly the cake and the carrots will bake.

Why does my carrot cake not taste like carrot? ›

The key to getting an intense carrot flavor in my cake is using two types of carrots: a caramelized carrot puree and finely shredded carrots. Roasted and pureed carrots make this cake intensely carrot flavored. Carrots are a natural source of sugar, and roasting them at a high temperature caramelizes the sugars within.

The idea behind this test is you can insert a toothpick or paring knife into the center of the cake to see if the crumb has set. If the tester comes out clean, it's done. If it comes out gummy or with crumbs clinging to it, the cake needs more time in the oven.

Cake typically turns out crumbly because there is too much flour (especially all-purpose flour) or too little fat. You may also be overmixing or overbaking the cake or cutting it incorrectly.

Basically, you'll start with a high temperature and drop to a lower temperature. Try starting at 400°F for 5 minutes, then reduce to 350°F for another 10 to 15 minutes, or until the cupcakes are done according to the recipe directions. You'll also want to be sure to fill your cupcake tins 3/4 full with batter.

Generally, they're baked in a 350°F oven for 10 to 15 minutes. How to make jumbo cupcakes: A recipe that makes 24 standard (2½-inch) cupcakes will make 10 to 16 jumbo cupcakes. Typically, they're baked in a 350°F oven about 25 minutes.

Cake and cupcake doneness temperatures: 200–209°F

But a toothpick isn't actually the best test.