Carrot Cake Muffin Cupcakes

I am on a baking TEAR!

This week’s baking experiment was Carrot Cake Muffin Cupcakes.

They were a very big hit at The Martin Household. Too bad Big Papa John was not here to try them (he was traveling for the final Red Sox’s road trip, so glad that hot mess is over!) but I reassured him they will make an appearance again.

And since I am no baking innovator, I usually start with someone else’s recipe and tweak it from there.

Click here for the original recipe.

Here is my recipe (the majority of the ingredients used were organic):

Carrot Cake Muffin Cupcakes

Preheat oven to 350 degrees.

Line cupcake sheet with cupcake paper holder thingys.

This recipe will make approximately 12 – 15 muffin cup cakes.

In a bowl or food processor combine these dry ingredients:

1 cup walnuts

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1 tablespoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground dry ginger (optional)

Once these are combined (I ground up the walnuts first and then added all the ingredients pulsing my food processor a few times) transfer them to a mixing bowl.

In a separate bowl combine:

1 egg, beaten

1/2 cup fresh squeezed orange juice (or bottled orange, apple juice, or milk of choice)

1 cup apple sauce

1/4 cup brown sugar

1/2 cup raisins

1 – 1 1/2 cup grated carrots

Once the wet ingredients are combined, add them to the dry ingredients and mix carefully, by hand, with a spoon.

With a tablespoon or small scooper of some kind, add about two scoops to each cupcake holder. I started with small scoops at first and added as needed.

Bake in oven for approximately 25 minutes, checking at 20 minutes to see if they are done (all oven are different).

Allow your muffins to cool and then frost if desired.

For the frosting I just googled a general buttercream frosting recipe and put in 1/2 the sugar and a lil more vanilla!

Here is what I did with my measurements:

Buttercream Frosting

8 ounces of cream cheese, softened

8 tablespoons butter, softened

2 short teaspoons vanilla extract (I used almost two caps of the vanilla extract, I am assuming this is about 2 teaspoons but probably a bit less therefore the ‘short’ reference)

1 cup powdered sugar

In a food processor, combine cream cheese and butter until well combined. Then add vanilla and sugar.


I put my frosting in a separate container and frosted as needed because, whilst delicious, sometimes we just want an untouched muffin. 🙂 As well as the fact that sometimes you just want a lil frosting…

Enjoy and let me know if you try these! They were so easy and fun to make and, hello, freakin’ delicious!



2 thoughts on “Carrot Cake Muffin Cupcakes”

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