Carrot Cupcake With Caramelized Walnuts Recipe

Imagine biting into a cupcake that’s not only fluffy and perfectly spiced but has a delightful crunch of caramelized walnuts on top—yes, we’re leveling up your carrot cake game!

I love the fantastic combination of flavors in my carrot cupcake with caramelized walnuts. It harmoniously blends ground cinnamon and nutmeg for a warm spice, and the rich sweetness in the light brown sugar complements the sweet flavor of the carrot.

For a top note of nutty flavor, add a caramelized walnut half. I am using all-purpose flour, baking powder, and baking soda to give these an awesome rise.

These cupcakes just might be the perfect vehicle for serious indulgence, with no guilt whatsoever. They’re giving the morning glory muffin a run for its money.

Ingredients

• All-purpose flour: Provides structure and texture to the cupcakes.
• Baking powder: Helps the cupcakes rise for a fluffy texture.
• Ground cinnamon: Adds warm, sweet flavor to the cupcakes.
• Granulated sugar: Sweetens and tenderizes the cupcakes.
• Light brown sugar: Adds moisture and a hint of molasses flavor.
• Vegetable oil: Keeps cupcakes moist and tender.
• Eggs: Provide structure and richness to the batter.
• Vanilla extract: Enhances overall flavor with a sweet aroma.
• Grated carrots: Provide moisture and natural sweetness, plus fiber.
• Walnuts: Add crunch and healthy fats; a good protein source.

Ingredient Quantities

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• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup walnuts, chopped
• 1 tablespoon unsalted butter
• 1 tablespoon granulated sugar (for caramelizing walnuts)

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How to Make this

1. Preheat your oven
Preheat the oven to 350°F (175°C). Prepare a muffin tin by lining it with cupcake liners.

2. Mix dry ingredients
In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Combine sugars and wet ingredients
In a big bowl, mix together the white sugar, brown sugar, and vegetable oil until they are very well combined. Add the eggs one by one, and beat the mixture well after each egg addition. Stir the mixture with a wooden spoon until it is combined and smooth after adding the vanilla extract.

4. Incorporate carrots
Blend the wet mixture with the grated carrots, ensuring they are uniformly incorporated.

5. Combine
Slowly incorporate the dry components into the wet mixture, folding them in with a gentle motion until they are just united.

6. Fill liners
Evenly divide the batter among the cupcake liners, filling each about two-thirds full.

7. Bake
Put in the oven that has been preheated, and bake for 18-20 minutes, or until you can insert a toothpick into the center of a cupcake and have it come out clean.

8. Caramelize walnuts
In a small frying pan, melt the butter without salt over medium heat. Toss in the walnuts and the granulated sugar, cooking and stirring until the sugar has dissolved and the walnuts are caramelized—somewhere between 4 and 5 minutes. Remove from heat and transfer to a plate to cool.

9. Cool cupcakes
After baking, let the cupcakes sit in the pan for 5 minutes. Invert the pan onto a wire rack to transfer the cupcakes. They should cool completely before being frosted.

10. Garnish and serve
After the cupcakes have cooled, pile on a small mountain of caramelized walnuts atop each one. Then serve. Wow! Your guests are going to love these cupcakes. Don’t tell them just how darn easy they were to pull off unless you want to be inundated with requests to make them again!

Equipment Needed

1. Oven
2. Muffin tin
3. Cupcake liners
4. Medium bowl
5. Large bowl
6. Wooden spoon
7. Grater
8. Measuring cups and spoons
9. Small frying pan
10. Plate
11. Wire rack
12. Toothpick

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes, you can use whole wheat flour instead of what was called for in the recipe, but the cupcakes may turn out to be denser and have a flavor that’s a bit different from the original.
• Q: How do I ensure the cupcakes are moist?A: Do not overmix the batter, and do not overbake. Grated carrots give moisture, so be sure they are fresh and not dry.
• Q: Can I prepare the caramelized walnuts in advance?A: Certainly, you can make caramelized walnuts a day ahead. Just keep them in an airtight container, and they’ll stay crunchy.
• Q: What can I use instead of vegetable oil?A: You can replace vegetable oil with melted coconut oil or canola oil without significantly changing the texture.
• Q: How should I store the carrot cupcakes?A: Keep them in a non-permeable container at room temperature for no more than 2 days, and in the refrigerator for no more than 5 days.
• Q: Can I freeze these cupcakes?A: Yes, you can freeze the cupcakes with no icing. Wrap them tightly in plastic wrap and put them in a freezer bag. They’ll be good for 3 months.

Carrot Cupcake With Caramelized Walnuts Recipe Substitutions and Variations

1 cup all-purpose flour. Substitute with 1 cup whole wheat flour for a nuttier flavor.
1 teaspoon baking powder: Substitute with 1/4 teaspoon baking soda and 1/2 cup full-fat plain yogurt.
1/2 cup light brown sugar, packed: Substitute with 1/2 cup coconut sugar for a natural sweetness.
1/3 cup vegetable oil: Replace with 1/3 cup of unsweetened applesauce for a lower-fat option.
1/2 cup chopped walnuts: For a similar flavor and texture, use 1/2 cup chopped pecans.

Pro Tips

1. Grate Carrots Finely: To ensure uniform texture and moisture distribution in your cupcakes, use the finest side of your grater for the carrots. This helps them blend smoothly into the batter.