Healthy and Moist Carrot Cupcakes
:: Moist and Fluffy Carrot Cupcakes ::
These delightful carrot cupcakes are packed with freshly grated carrots, making them enjoyable even for those who are usually hesitant about eating carrots. They are highly recommended for families with children who are picky eaters! Made with fluffy meringue, they boast an incredibly soft yet moist texture, crowned with a luxurious cream cheese frosting for an extra special touch. Create beautiful cupcakes at home that rival those from a bakery!
Cupcake Ingredients- 90g grated carrot
- 10g finely chopped carrot
- 1 tsp sugar (for chopped carrot)
- 2 egg yolks
- 20g sugar (for yolk mixture)
- 35g cake flour
- 1/2 tsp baking powder
- 40g almond flour
- 15g melted unsalted butter
Meringue Ingredients- 2 cold egg whites
- 40g sugar (for meringue)
Cream Cheese Frosting Ingredients- 80g cream cheese
- 40-45g cold heavy cream
- 1 Tbsp powdered sugar
- 2 cold egg whites
- 40g sugar (for meringue)
Cream Cheese Frosting Ingredients- 80g cream cheese
- 40-45g cold heavy cream
- 1 Tbsp powdered sugar
Cooking Instructions
Step 1
First, prepare the carrots. Wash 90g of fresh carrots and grate them finely. Finely chop the remaining 10g of carrot. In a small bowl, combine the finely chopped carrots with 1 teaspoon of sugar and mix well. Microwave for about 1 minute until tender. These cooked chopped carrots will be used as a topping for the cupcakes. Set aside to cool.
Step 2
To minimize washing up, let’s make the meringue first using a hand mixer. In a clean bowl, add 2 cold egg whites and whisk slightly with the hand mixer on low speed until foamy. Once bubbles start to form, gradually add 40g of sugar in 2-3 additions, whipping until stiff, glossy peaks form. The meringue should hold its shape and not fall out when the bowl is inverted.
Step 3
Using the same bowl with the meringue (no need to clean!), add 2 egg yolks and lightly whisk. Add 20g of sugar and whip with the hand mixer until the mixture is pale ivory, thick, and has increased in volume. Stir in the 90g of finely grated carrot until evenly incorporated into the yolk mixture.
Step 4
Gently fold about one-third of the prepared meringue into the yolk and carrot mixture. Use a spatula to mix with gentle, folding motions from the bottom up to avoid deflating the meringue. This initial mixing helps lighten the yolk base.
Step 5
Once the meringue is partially incorporated, creating a marbled effect, add the sifted 35g of cake flour and 1/2 teaspoon of baking powder. Then, add the 40g of almond flour (no need to sift this). Gently mix until just combined and no dry streaks remain. Be careful not to overmix, as this can result in tough cupcakes.
Step 6
Add the 15g of melted unsalted butter to the bowl and mix gently until fully incorporated. You can substitute the butter with vegetable oil such as grapeseed oil, canola oil, or other cooking oil. Carrots are rich in Vitamin A, a fat-soluble vitamin, and consuming them with oil enhances their absorption by the body, making them even healthier.
Step 7
After the butter (or oil) is mixed in, add the remaining meringue in two more additions. Continue to fold gently from the bottom up, being careful not to deflate the meringue, until you have a smooth, uniform batter. The final batter should be glossy and light.
Step 8
Line a muffin tin with paper liners and fill each cup with about 75-80% of the batter. Avoid overfilling, as the cupcakes will rise during baking. Bake in a preheated oven at 180°C (350°F) for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Step 9
While the cupcakes are baking, prepare the cream cheese frosting. In a bowl, combine 80g of softened cream cheese, 40-45g of cold heavy cream, and 1 Tbsp of powdered sugar. Beat with a hand mixer or whisk until smooth and free of lumps. For a softer, more spreadable frosting, use 45g of heavy cream. For a stiffer frosting that holds its shape well, use 40g. Adjust the amount of cream to achieve your desired consistency.
Step 10
Once baked, remove the carrot cupcakes from the oven and let them cool completely on a wire rack. When the cupcakes are fully cooled, spread them with the cream cheese frosting. You can apply a thin, even layer all over using a spatula or jam knife, then add a generous dollop in the center for a decorative look. Finally, garnish with the reserved cooked chopped carrots for a beautiful finish. Your delicious carrot cupcakes are ready!
