These Caramel Filled Carrot Cupcakes are a delightful twist on classic carrot cake. Each cupcake is packed with warm spices, shredded carrots, and optional walnuts for a bit of crunch, then filled with a gooey homemade caramel and topped with a creamy vanilla frosting. Perfect for any occasion, these cupcakes add a touch of elegance to a traditional favorite!
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts (optional)
For the Caramel Filling:
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 1/4 cup heavy cream
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Directions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt.
Step 3: Combine Wet Ingredients
- In a separate large bowl, beat together the vegetable oil and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots and the optional chopped walnuts, folding until evenly combined.
Step 4: Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
Step 5: Fill and Bake
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely in the muffin tin before adding the caramel filling.
Step 6: Prepare the Caramel Filling
- In a medium saucepan over medium heat, melt the granulated sugar, stirring continuously until it reaches a smooth, amber color.
- Add the butter and stir until fully combined, then slowly add the heavy cream, continuing to stir until the caramel is smooth.
- Allow the caramel to cool and thicken slightly before filling the cupcakes.
Step 7: Fill the Cupcakes
- Use a small knife to cut a small cone from the top of each cooled cupcake.
- Spoon or pipe a small amount of caramel into each hole and replace the cut-out cone on top.
Step 8: Make the Frosting
- In a large mixing bowl, beat the softened butter until creamy and smooth.
- Gradually add the confectioners’ sugar, vanilla extract, and milk, mixing until smooth and fluffy.
Step 9: Frost and Garnish
- Pipe or spread the frosting over each cupcake, covering the caramel-filled top.
- Garnish with extra chopped walnuts if desired for a finishing touch.
Serving Suggestions
These caramel-filled carrot cupcakes are delicious on their own or paired with a cup of coffee or tea. They make for an elegant addition to any dessert table and are a delightful treat for spring gatherings or holiday dinners.
Storage Tips
- Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, refrigerate the cupcakes for up to 5 days.
- Freezing: Freeze unfrosted, filled cupcakes by wrapping individually in plastic wrap and placing them in a freezer-safe bag. Thaw overnight in the fridge before frosting.
Helpful Notes
- Cooling Tip: Ensure the cupcakes are fully cooled before filling and frosting to avoid melting the caramel or frosting.
- Toasting Nuts: Toast walnuts in a dry skillet over medium heat for 3-4 minutes to bring out extra flavor before adding them to the batter.
- Smooth Caramel: If the caramel becomes too thick, warm it slightly over low heat or add a teaspoon of extra cream.
Tips from Well-Known Chefs
- Chef Anna Olson: “For best flavor, always use fresh carrots and grate them yourself rather than using pre-shredded. It makes a difference in texture and moisture.”
- Chef Claire Saffitz: “When making caramel, patience is key! Let the sugar melt and caramelize slowly to achieve a smooth, rich flavor.”
- Chef Ina Garten: “Start with room-temperature ingredients, like butter and eggs, for smoother mixing and better consistency.”
Frequently Asked Questions
1. Can I make these cupcakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Be sure it includes xanthan gum for structure.
2. What’s the best way to grate the carrots?
Use the fine side of a box grater for finely shredded carrots, which will blend seamlessly into the batter.
3. Can I use store-bought caramel sauce?
Yes, if you’re short on time, store-bought caramel sauce works as a quick alternative for the filling.
4. Can I make the frosting less sweet?
Add a pinch of salt or a squeeze of lemon juice to balance the sweetness in the frosting.
5. Can I use a different oil instead of vegetable oil?
Yes, melted coconut oil or canola oil can work well in place of vegetable oil.
6. Can I freeze the caramel filling?
Yes, you can make and freeze the caramel filling separately, then thaw it when ready to use.
7. How do I make the cupcakes even more moist?
Add a couple of tablespoons of unsweetened applesauce to the batter for extra moisture.
8. How can I keep the frosting firm if it’s warm?
Chill the frosting in the fridge for a few minutes if it becomes too soft to pipe.
9. What other nuts can I use?
Pecans or almonds are delicious alternatives to walnuts in this recipe.
10. How do I get a smooth caramel filling?
Be sure to stir constantly while making the caramel to avoid any lumps and to reach the ideal smooth consistency.
These Caramel Filled Carrot Cupcakes are a wonderful treat to enjoy any time of year. With their tender carrot-spice cake, rich caramel center, and creamy frosting, they’re sure to become a favorite!
