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Lawrence D. Smith

Chai-Spiced Carrot Cake Cupcakes

Tender carrot cake cupcakes infused with aromatic chai spices are baked until fluffy, cooled completely, then topped with a rich, creamy cream cheese frosting. Optional toasted nuts add a satisfying finishing crunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Inactive Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chai-Spiced Carrot Cake Cupcakes
  • 1 cup coconut oil melted — or canola oil/vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 3/4 teaspoon salt
  • 4 large eggs at room temperature
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3 cups carrots finely grated
Cream Cheese Frosting
  • 8 ounces cream cheese very soft
  • 4 ounces unsalted butter very soft
  • 1/4 teaspoon salt
  • 3 1/2 cups confectioners’ sugar sifted
  • 1/2 cup toasted pecans or walnuts finely chopped, optional

Equipment

  • Oven
  • Two standard 12-cup muffin pans
  • Paper cupcake liners
  • Non-stick baking spray
  • Large mixing bowl
  • Separate medium mixing bowl
  • Whisk
  • Rubber spatula
  • Stand mixer fitted with paddle attachment or electric hand mixer
  • Wire cooling rack
  • Toothpick
  • Piping bag, optional
  • Measuring cups and spoons

Method
 

  1. Prepare the Muffin Pans: Preheat the oven to 350°F (175°C), then line two standard muffin pans with paper liners and lightly spray the liners with non-stick baking spray. Set the prepared pans aside.
  2. Combine the Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, applesauce, granulated sugar, packed light brown sugar, salt, room-temperature eggs, cinnamon, cardamom, ginger, allspice, cloves, and black pepper until well combined.
  3. Mix the Dry Ingredients: In a separate bowl, combine the all-purpose flour and baking soda, making sure the baking soda is evenly distributed throughout the flour.
  4. Finish the Batter: Add the flour mixture to the bowl of wet ingredients and fold gently with a spatula until incorporated. Fold in the finely grated carrots and mix only until the batter is just blended.
  5. Fill the Muffin Pans: Divide the batter evenly between the prepared liners, filling each one approximately three-quarters full.
  6. Bake the Cupcakes: Bake the cupcakes one pan at a time for 19 to 20 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean.
  7. Cool in the Pan: Place the baked cupcakes in their pan on a wire cooling rack and let them cool for 10 minutes.
  8. Cool Completely: Remove the cupcakes from the muffin pan and transfer them to the wire rack. Allow them to cool completely before adding the frosting.
  9. Beat the Cream Cheese Mixture: Place the very soft cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with an electric hand mixer.
    Beat on medium speed for about 2 minutes, until completely smooth.
  10. Add the Sugar: Reduce the mixer speed to low and gradually add the sifted confectioners’ sugar along with the salt. Continue mixing until all of the sugar has been absorbed.
  11. Whip the Frosting: Increase the mixer speed to medium-high and beat for 1 to 2 minutes, or until the frosting is smooth and very fluffy.
  12. Frost the Cupcakes: Once the cupcakes are completely cool, spread the cream cheese frosting over the tops or transfer the frosting to a piping bag and pipe decorative swirls.
  13. Add the Nuts: Sprinkle the finely chopped toasted pecans or walnuts over the frosting, if desired.
  14. Store the Cupcakes: Keep the covered cupcakes refrigerated for up to 3 days.

Notes

  • Use coconut oil, canola oil, or vegetable oil as specified in the recipe.
  • The eggs should be at room temperature for the batter.
  • Finely grate the carrots so they incorporate smoothly into the cupcake mixture.
  • Fill each cupcake liner about three-quarters full to allow the cupcakes to rise properly.
  • Bake the cupcakes one pan at a time for the most consistent results.
  • Check doneness with a toothpick inserted into the center of a middle cupcake; it should come out clean.
  • Let the cupcakes cool for 10 minutes in the pan before transferring them to the wire rack.
  • Cool the cupcakes completely before frosting to prevent the cream cheese frosting from becoming soft or difficult to pipe.
  • Both pecans and walnuts work for the optional nut topping.
  • Keep the finished cupcakes covered in the refrigerator for up to 3 days.