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Carrot Chai Cupcakes with Spiced Maple Frosting are flavored with the spices of a cup of chai. The moist carrot cupcakes are packed with warm spices, shredded carrots, pumpkin seeds, and walnuts. The frosting is delicious and buttery, filled with maple syrup, and topped with cinnamon. These cupcakes are so easy to make and are perfect for Easter or serving with Scallops with brown butter and pumpkin risotto.
I LOVE carrot cake and chai. Carrot Cupcakes with Cream Cheese Frostingthis Mini carrot cake with brown butter cream cheese frostingeither Tiramisu Chai They are simply perfect for any festive gathering or whenever you want a comforting treat.
Ingredients you will need for carrot chai cupcakes with spiced maple frosting
- Dry ingredients – In addition to the usual flour, baking soda, and salt, the dry mix is combined with warm spices like ground cinnamon, ginger, cloves, and black pepper to make these cupcakes really taste like carrot cake and chai spice.
- Butter and vegetable oil – It’s best to use a combination of butter and vegetable oil. If you use butter alone (although it’s delicious), the cupcakes will be denser than you’d like and won’t be as moist.
- Carrots – Use freshly grated carrots, not the ones that come already grated. You’ll get a more intense carrot flavor, and the extra moisture will keep the cupcakes moist and light.
For the rest of the ingredients, see the recipe index card below!
How to make carrot chai cupcakes with spiced maple frosting
- Make the cupcakes – Whisk together dry ingredients in a medium bowl and set aside. In the bowl of a mixer, beat together butter and sugar until fluffy. Then add oil and eggs. Alternately add buttermilk and dry ingredients to butter mixture until combined. Stir in carrots, pumpkin seeds and walnuts.
- Bake – Divide batter into prepared muffin pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting – In the bowl of a mixer, beat together powdered sugar, vanilla extract, salt and heavy cream until light and fluffy.
- Decorate – Use a cake knife to spread the frosting over each cupcake or transfer it to a piping bag. Finish by sprinkling with ground cinnamon and then serve.
Tips and tricks
- Use a cookie scoop For filling muffin cups with cupcake batter. This makes it easier to fill each cup and less messy.
- Working in batches – Baking both batches of cupcakes at the same time results in the cupcakes steaming in the oven and having a strange texture.
- Turn it into a cake – Divide the batter between two 8-inch cake pans. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
- It freezes very well! Keep the cupcakes tightly wrapped in plastic wrap and store them in a freezer-safe bag. When you’re ready to eat them, let them thaw in the refrigerator.
Frequently Asked Questions About Recipes
Using a combination of butter and oil helps keep carrot cupcakes moist. Butter alone will make the cupcakes dense, but when mixed with oil it keeps them moist and light.
Absolutely! Divide the batter between two 8-inch cake pans and bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
Yes, I like to include them for a bit of crunch and extra texture, but it’s okay to leave them out. You can even substitute golden raisins or chopped pecans.
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2 12-cavity cupcake pans
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1 medium bowl
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1 stand mixer Equipped with paddle attachment and whisk attachment
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Pastry bag Equipped with a star tip for icing
To make the cake:
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Preheat oven to 350 degrees F. Grease two 12-cup muffin pans. I used cooking spray. You can also line them with muffin liners.
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In a medium bowl, mix together the flour, baking soda, cinnamon, ginger, black pepper, cloves, and salt. Set the dry mixture aside.
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In the bowl of a stand mixer fitted with the paddle attachment, add the butter, white sugar, and brown sugar; beat until fluffy, about 2 to 3 minutes. Add the oil and eggs. Beat until combined.
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Alternating between the buttermilk and dry mixture, add them to the butter mixture until combined. Lastly, add the carrots and walnuts and mix until well distributed throughout the dough.
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To fill the cupcake pan, I used a cookie scoop to make it easier. Fill each cupcake pan about halfway. I baked them in batches because making two at a time didn’t work out well for me. Transfer the first cupcake pan to the oven and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Repeat with the second batch of batter.
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Let them cool in the pan for about 5 minutes and then transfer to a cooling rack before adding the frosting.
To make the frosting:
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In the bowl of a stand mixer, sift together the powdered sugar, add the vanilla extract, salt, and heavy cream. Beat the frosting for about 3 minutes. The fluffiness of the heavy cream really lightens this frosting, so be sure to beat it for the full 3 minutes. If the frosting is too soft, feel free to transfer it to the refrigerator to chill for about 10 minutes. Then, beat it one last time.
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Decorate the cupcakes as you like! Garnish with sifted cinnamon.
Tips and tricks
- Use a cookie scoop For filling muffin cups with cupcake batter. This makes it easier to fill each cup and less messy.
- Working in batches – Baking both batches of cupcakes at the same time results in the cupcakes steaming in the oven and having a strange texture.
- Turn it into a cake – Divide the batter between two 8-inch cake pans. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
- It freezes very well! Keep the cupcakes tightly wrapped in plastic wrap and store them in a freezer-safe bag. When you’re ready to eat them, let them thaw in the refrigerator.
Calories: 389kcal | Carbohydrates: 51gram | Protein: 4gram | Fat: 20gram | Saturated fat: 11gram | Polyunsaturated fat: 3gram | Monounsaturated fat: 5gram | Trans fats: 1gram | Cholesterol: 63mg | Sodium: 219mg | Potassium: 133mg | Fiber: 1gram | Sugar: 39gram | Vitamin A: 2754International Union | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Nutritional information is calculated automatically and should only be used as an approximation.
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