Classic Carrot Cake Cupcakes With Caramelized Walnuts Recipe

Gather all the ingredients for classic carrot cake cupcakes

The components for this traditional carrot cake cupcake recipe consist of butter, granulated sugar, walnuts, sour cream, eggs, vanilla extract, all-purpose flour, brown sugar, cinnamon, salt, baking soda, baking powder, carrots, cream cheese, and powdered sugar.

Step 1: Add butter and sugar to a saucepan

In a saucepan, combine 1 tablespoon of butter and ¼ cup of sugar over medium heat.

Step 2: Caramelize the walnuts

As soon as the sugar begins to dissolve, incorporate the walnuts and cook for 10-15 minutes until they become caramelized. Stir the walnuts frequently to avoid burning the sugar.

Step 3: Transfer walnuts to parchment paper

Quickly move the caramelized walnuts onto a sheet of parchment paper and spread them out to cool.

Step 4: Preheat the oven

Set the oven temperature to 350°F.

Step 5: Combine sour cream, eggs, and vanilla

Combine the sour cream, eggs, and 2 tablespoons of vanilla extract in a bowl and mix well. Put aside.

Step 6: Combine the dry ingredients

In a separate bowl, mix together the flour, brown sugar, remaining granulated sugar, cinnamon, salt, baking soda, and baking powder.

Step 7: Combine the dry and wet ingredients

Incorporate the flour mixture into the sour cream and egg mixture, folding gently until well combined.

Step 8: Chop the walnuts

Chop the walnuts, reserving one-third of them.

Step 9: Add the carrots and walnuts

Carefully fold the shredded carrots and two-thirds of the chopped walnuts into the batter.

Step 10: Prepare the baking tin

Place paper liners in a cupcake tin.

Step 11: Fill the cupcake tin with the batter

Use a cookie or ice cream scoop to fill each cupcake cavity with an even amount of batter, leaving about ½ inch from the top to allow for rising.

Step 12: Bake the cupcakes

Place the cupcakes on the center rack and bake for approximately 20 minutes, or until they are golden brown.

Step 13: Take them out from the oven when ready

Take it out of the oven and place it on a cooling rack.

Step 14: Make the cream cheese frosting

To prepare the cream cheese frosting, mix together the cream cheese, ¼ cup of softened butter, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer to whisk the ingredients until smooth, which should take about 1 minute.

Step 15: Fill up a piping bag with the frosting

Move the frosting into a piping bag.

Step 16: Pipe the cream cheese frosting over the cupcakes

After the cupcakes have cooled, trim the end of the piping bag to approximately 1 inch in diameter and pipe the frosting onto the cupcakes. Alternatively, you can use a spoon or knife to spread the frosting.

Step 17: Sprinkle with chopped walnuts

Dust the leftover ? of the chopped walnuts on top of the frosting and present the cupcakes.

How should I store leftover carrot cake cupcakes and how long will they last?

Carrot cupcakes should be refrigerated because the cream cheese frosting is sensitive to temperature changes. Fully frosted cupcakes can be stored in the fridge for approximately four days. If they start to taste dry, it's best to discard them. To keep the cupcakes at room temperature, you can apply the frosting just before serving. For longer storage, keep them unfrosted in a ziplock bag or an airtight container in the fridge for up to four days. To freeze, wrap each cupcake individually to prevent them from sticking together, then place them in a freezer-safe container or bag for up to three months.

When storing cupcakes in the fridge or freezer, it's best to keep the frosting separate. This allows you to warm the cupcakes as needed and bring the frosting to room temperature for easy application. To warm unfrosted cupcakes, place them in a preheated oven at 350°F for about 10 minutes or until they are soft. To defrost the cream cheese frosting, simply let it sit at room temperature until it becomes soft.

Can I substitute some of the ingredients in the carrot cupcakes?

If you prefer to use raw or roasted walnuts instead of caramelized ones for the cupcakes, feel free to do so. They will have a flavor similar to a classic carrot cake, but you may miss out on the added crunch and sweetness. Manolova recommends using roasted walnuts if you opt out of caramelized ones, as they provide more flavor and a crunchier texture compared to raw walnuts.

You can replace sour cream with yogurt, coconut cream, or vegetable oil. Additionally, consider experimenting with extra spices like ginger or nutmeg, or a blend of warming spices. Just be cautious not to overdo it, as too much can overpower the palate and overshadow the carrot flavor. You might also want to incorporate golden raisins into the batter; they complement the flavors of carrots, walnuts, and cinnamon beautifully. Unlike black raisins, golden raisins offer a balanced sweetness along with fruity citrus undertones.