Keep the carrot cake craze alive with these Endless Carrot Cake Cupcakes, where the classic flavors of carrot cake are transformed into delightful little treats. Each cupcake is packed with the goodness of fresh carrots, applesauce, and a unique blend of spices, then topped with a creamy Biscoff and salted caramel frosting. The addition of chopped nuts adds a delightful crunch, making these cupcakes not just a joy to eat but also a feast for the eyes.
Why You'll Love This: If you're a fan of carrot cake, these cupcakes take your favorite flavors and pack them into a perfect, portable form. The combination of sweet carrots, rich Biscoff spread, and aromatic spices like cinnamon and ginger creates a complex flavor profile that is both comforting and indulgent. The frosting, a blend of dairy-free butter, Biscoff spread, and salted caramel protein powder, adds a luxurious, creamy topping that perfectly complements the spiced cupcake base.
Perfect Occasion: Carrot Cake Cupcakes are ideal for nearly any occasion—from family gatherings and brunches to festive celebrations and casual get-togethers. They are particularly great for spring events or Easter, but their timeless appeal makes them a hit year-round. These cupcakes are also wonderful for baking with kids, offering a fun and engaging way to introduce them to the kitchen.
Decoration Tips: For an extra special touch, top these cupcakes with more than just chopped nuts. Consider a sprinkle of edible gold dust for a touch of elegance, or arrange a small fondant carrot on each for a playful nod to their flavor. A drizzle of caramel or a dusting of cinnamon can enhance their visual appeal while echoing the flavors within.
Ingredients:
- 150g grated carrot
- 120g applesauce
- 100g coconut yogurt
- 100g Biscoff spread
- 60g maple syrup
- 80g gluten-free plain flour
- 60g salted caramel protein powder
- 3 tbsp cinnamon
- 2-3 tsp ginger
- 1/2 tsp allspice
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 40g chopped nuts (e.g., pecans or walnuts)
Frosting:
- 150g dairy-free butter
- 65g Biscoff spread
- 50g pure icing sugar, sifted
- 30g salted caramel protein powder
Directions:
- Preheat the oven to 165°C and line a muffin tray with 9 cupcake cases.
- In a large bowl, combine the grated carrot, applesauce, coconut yogurt, Biscoff spread, and maple syrup. Whisk until smooth.
- Add the gluten-free plain flour, salted caramel protein powder, cinnamon, ginger, allspice, baking powder, bicarbonate of soda, and chopped nuts. Fold until the batter is well combined.
- Evenly distribute the batter among the cupcake cases, smoothing the tops.
- Bake in the preheated oven for 15 minutes, or until the cupcakes are golden and a skewer inserted into the center comes out mostly clean. Allow to cool.
- For the frosting, beat together the dairy-free butter and Biscoff spread in a medium bowl until combined. Add the sifted icing sugar and protein powder and beat until smooth and fluffy.
- Pipe or spread the frosting on each cooled cupcake. Garnish with additional chopped nuts.
Enjoy these delightful Carrot Cake Cupcakes, a continuous celebration of the beloved flavors of carrot cake in every bite!