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.

Your oven temperature was too low. Cake requires precise temperatures to cook properly to allow the batter to rise slowly, then set fairly quickly once it reaches maximum volume. If the temperature is too low, the batter rises, but won't set so the structure of the batter collapses before it does set.

Pipe or spread a dollop of buttercream onto the middle of the cake board to act as glue to attach the cake. Push a cupcake layer into the buttercream, lining it up so it's in the center of the board. Pipe or spread a layer of filling on top.

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

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.

The cake pan could be overfull. A full cake pan takes a lot longer to cook, and you can very easily end up with a cake that is both under, and over cooked. You maybe didn't preheat the oven before putting the cake in.

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.

If you add too much batter to the cupcake cavities, the batter will rise too much and will consequently fall and deflate, which will leave the middle of the cupcakes looking sad and sunken.

Tips for the Best Pull-apart Cupcake Cake

– For this recipe, we used buttercream frosting. To make your own, whip together 1 ½ cups softened butter, 6 cups confectioners' sugar, 3 teaspoons vanilla extract, and food coloring of your choice.

Is butter or oil better for carrot cake? ›

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!

However, if you find your carrot cake to be a little too bland, the first solution should be to up the number of spices you're using or try a little more of a neutral-flavored ingredient like white sugar that will bring out the taste of carrots instead of overpowering them.

One way to do this is to brush the cake with a simple syrup made of equal parts sugar and water. Another way is to poke holes in the cake and pour a mixture of sweetened condensed milk and evaporated milk over it. You can also add a layer of frosting or whipped cream to the cake to add moisture.

Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

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.