Are you a dessert lover? Do you enjoy the rich, decadent flavors of carrot cake? If so, you’re in for a treat! In this blog post, we’re going to share not one, but two delicious recipes for carrot cake cupcakes Costco style! These cupcakes are the perfect sweet treat for any occasion, from birthdays to baby showers to just a lazy Sunday afternoon. So grab your apron and let’s get baking!
Recipe 1: Classic Carrot Cake Cupcakes Costco Style
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots and chopped walnuts.
- Line a muffin tin with paper liners and spoon the batter evenly into each one, filling each liner about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting them with your favorite cream cheese frosting.
Nutritional Information:
Serving size: 1 cupcake
Calories: 240
Fat: 12g
Saturated Fat: 1g
Cholesterol: 25mg
Sodium: 180mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 18g
Protein: 3g
Cooking Time:
20-25 minutes
Equipment:
- Muffin tin
- Paper liners
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Serving Suggestions:
These classic carrot cake cupcakes Costco style are delicious on their own, but they’re even better with a dollop of cream cheese frosting on top. You can also sprinkle some chopped walnuts or shredded carrots on top for added texture and flavor. Serve them with a cup of hot tea or coffee for an extra indulgent treat!
Variations:
If you want to switch things up a bit, try adding some raisins or dried cranberries to the batter for a sweet and tangy twist. You could also use pecans or almonds instead of walnuts for a different flavor profile. And if you’re feeling extra fancy, pipe some frosting onto the cupcakes in a decorative swirl or add some edible glitter for a festive touch!
Substitutions:
If you’re out of vegetable oil, you can use melted butter or coconut oil instead. And if you’re not a fan of walnuts, feel free to omit them or use a different type of nut.
Storage:
Store these cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months, just be sure to wrap them tightly in plastic wrap and aluminum foil.
Tips:
- Be sure to grate the carrots finely so they blend well into the batter.
- Don’t overmix the batter or the cupcakes will be tough and dry.
- Let the cupcakes cool completely before frosting them or the frosting will melt.
- Use a piping bag or zip-top bag with the corner snipped off to frost the cupcakes for a more professional look.
Frequently Asked Questions:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour called for in the recipe. Keep in mind that the cupcakes may be denser and have a nuttier flavor.
Can I use a different type of frosting?
Absolutely! While cream cheese frosting is the classic pairing for carrot cake, you can use any type of frosting you like. Vanilla buttercream, chocolate ganache, or even a simple glaze would all be delicious choices.
Recipe 2: Vegan Carrot Cake Cupcakes Costco Style
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped pecans
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the applesauce, oil, maple syrup, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots and chopped pecans.
- Line a muffin tin with paper liners and spoon the batter evenly into each one, filling each liner about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting them with your favorite vegan cream cheese frosting.
Nutritional Information:
Serving size: 1 cupcake
Calories: 240
Fat: 12g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 190mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 16g
Protein: 3g
Cooking Time:
20-25 minutes
Equipment:
- Muffin tin
- Paper liners
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Serving Suggestions:
These vegan carrot cake cupcakes Costco style are just as delicious as the classic version, but without any animal products. Top them with a vegan cream cheese frosting or a simple powdered sugar glaze. Serve them with a hot mug of tea or coffee for a cozy and comforting treat!
Variations:
You can experiment with different types of nuts, such as almonds or walnuts, or add some shredded coconut to the batter for a tropical twist.
Substitutions:
If you don’t have applesauce on hand, you can use mashed bananas or pumpkin puree instead. And if you’re not a fan of pecans, try using sunflower seeds or pumpkin seeds instead.
Storage:
Store these cupcakes in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months, just be sure to wrap them tightly in plastic wrap and aluminum foil.
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