Chai Carrot Cupcakes with Spiced Maple Frosting

5 from 2 votes

Chai Carrot Cupcakes with Spiced Maple Frosting

Chai Carrot Cupcakes with Spiced Maple Frosting are flavored with the spices of a cup of chai! Moist carrot cupcakes are loaded with warm spices, grated carrots, pumpkin seeds and walnuts. The frosting is delicious and buttery, filled with maple syrup and topped with cinnamon. These cupcakes are super easy to make and are perfect for Easter or served with Brown Butter Scallops with Butternut Squash Risotto.

Prep Time15

Cook Time40

Total Time55

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Author: Adrianna Adarme

Cost: $10

Equipment

2(12-cavity) cupcake tins
1 medium bowl
1 Stand-up Mixer fitted with the paddle attachment and the whisk attachment
Piping bag fitted with a star tip for frosting

Ingredients

Carrot Cake Dry Mix:

2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cloves
1 teaspoon salt

Carrot Cake Wet Mix:

1/2 cup unsalted butter at room temperature
1 cup white granulated sugar
1 cup brown sugar
1/2 cup vegetable oil
3 large eggs
3/4 cup buttermilk
2 1/2 cups grated carrots
3/4 cup chopped walnuts
3/4 cup pepitas/pumpkin seeds

Spiced Maple Frosting:

1 1/2 cups unsalted butter at room temperature
4 cups powdered sugar
Pinch of salt
2 tablespoons maple syrup
1 tablespoon heavy cream
1 teaspoon ground cinnamon sifted over each cupcake

Instructions

To Make the Cake:

Preheat oven to 350 degrees F. Grease two (12-cavity) cupcake tins. I used cooking spray. You can also line them with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, black pepper, cloves and salt. Set the dry mixture aside.
In the bowl of a stand-up mixer, with the paddle attachment, add the butter, white sugar and brown sugar; beat until nice and fluffy, about 2 to 3 minutes. Pour in the oil and eggs. Beat until combined.
Alternating between the buttermilk and the dry mix, add them to the butter mixture, until just combined. Lastly, add the carrots and walnuts and mix until thoroughly distributed throughout the batter.
To fill up the cupcake tin, I used a cookie scoop to make it easy on myself. Fill each cupcake tin about half way. I baked these in batches because doing two at the same time didn’t end well for me. Transfer the first cupcake tin to the oven and bake for 20 to 25 minutes, until a skewer inserted into the center comes out clean. Repeat with the second batch of batter.
Allow them to cool in the pan for about 5 minutes and then transfer them to a cooling rack to cool before adding the frosting.

To Make the Frosting:

To the bowl of a stand-up mixer, sift in the powdered sugar, add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes. If the frosting is too loose, feel free to transfer it to the fridge to chill for about 10 minutes. Then beat it one last time.
Decorate the cupcakes however you like! Garnish with sifted cinnamon.

Notes

Tips and Tricks

Use a cookie scoop to fill the muffin tins with cupcake batter. It’s makes filling each one easier with less mess.
Work in batches – Baking both batches cupcakes at the same time results in the cupcakes steaming in the oven and having a weird texture.
Turn it into a cake – Divide the batter between 2(8-inch) cake pans. Bake for 25 – 35 minutes or until a skewer inserted into the center comes out clean.
It freezes really well! Keep cupcakes tightly wrapped in plastic wrap stored in a freezer safe bag. When you are ready to eat, allow to thaw in the fridge.

Nutrition