Jack Stack Signature Carrot Cake Cupcakes Recipe
Make Jack Stack Signature Carrot Cake Cupcakes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cupcake Ingredients
Cream Cheese Frosting Ingredients
Method
Cupcake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.
- 5
Add Carrots and Other Ingredients
Fold in the grated carrots, crushed pineapple, and chopped walnuts until evenly distributed.
- 6
Fill Cupcake Liners
Spoon the batter into the prepared cupcake liners, filling them about 2/3 full.
- 7
Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- 8
Cool Cupcakes
Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Frosting Directions
- 9
Prepare Frosting
In a medium bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth.
- 10
Add Sugar and Vanilla
Gradually add the powdered sugar and mix until well combined. Then add the vanilla extract and mix until smooth.
- 11
Frost Cupcakes
Once the cupcakes are completely cooled, use a piping bag or spatula to frost the tops of the cupcakes with the cream cheese frosting.