Carrot Cupcake Recipe - Panlasang Pinoy Style

Carrot Cupcake Recipe Panlasang Pinoy

Carrot Cupcake Recipe Panlasang Pinoy Style

Carrot cupcakes are a timeless dessert that combines the natural sweetness of carrots with warm spices, creating a moist and flavorful treat. This Panlasang Pinoy version adds a unique Filipino twist, making it an ideal dessert for gatherings, celebrations, or even as an everyday snack. Follow this easy guide to master the art of baking carrot cupcakes, and impress your family and friends with this delicious creation.

Why You’ll Love This Recipe

This recipe is perfect for those who love a moist, flavorful dessert packed with nutrients from carrots. The Panlasang Pinoy style incorporates familiar ingredients that are easily accessible, ensuring anyone can make this recipe at home.

Ingredients for Carrot Cupcakes

To prepare these delightful cupcakes, you’ll need the following:

For the Cupcakes:

1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup crushed pineapple, drained
1 and 1/2 cups grated carrots
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Dry Ingredients

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Carrot Cupcake Recipe Panlasang Pinoy Whisk these ingredients together to ensure even distribution.

Mix the Wet Ingredients

In another bowl, beat the eggs with the granulated sugar and brown sugar until smooth. Gradually add the vegetable oil while continuing to mix. Stir in the crushed pineapple, grated carrots, and vanilla extract.

Combine the Wet and Dry Ingredients

Slowly fold the dry ingredients into the wet mixture. Stir gently until just combined, being careful not to overmix, as this can affect the cupcakes’ texture.

Bake the Cupcakes

Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners and fill each liner about two-thirds full with the batter. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.

Prepare the Cream Cheese Frosting

Using a hand or stand mixer, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.

Frost and Serve

Spread or pipe the cream cheese frosting over the cooled cupcakes. Garnish with shredded carrots or crushed nuts for added flair. Serve and enjoy!

Pro Tips for Perfect Carrot Cupcakes

Don’t Skip the Pineapple: Crushed pineapple adds moisture and a subtle sweetness to the cupcakes.
Grate the Carrots Fresh: Freshly grated carrots work best for this recipe as they retain more moisture than pre-shredded ones.
Use Room-Temperature Ingredients: This helps the ingredients combine more smoothly, resulting in a better texture.