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    Where Is My Spoon > Recipes > Sweets > Muffins and Cupcakes

    Carrot Muffins with Blueberry Frosting

    Published by: Adina June 22, 2020 ยท Last modified: October 11, 2024 9 Comments
    Jump to Recipe
    carrot cupcakes with pink frosting on a vintage plate.

    Carrot muffins with cinnamon, topped with a creamy blueberry frosting.

    Carrot Cupcakes with Blueberry Frosting

    These cinnamon-spiced carrot muffins with soft and creamy buttercream blueberry frosting are some of our favorite muffins. And if you like them, be sure you would love Nigella's carrot cupcakes or these simple sour cream muffins.

    Jump to recipe
    • Tips for making carrot muffins
    • Tips for making the blueberry frosting
    • How to store them?
    • More carrot cakes and muffins
    • Recipe
    • Carrot Muffins with Blueberry Frosting

    One of my best friends ate one of these cupcakes, and the only thing she was able to say between two bites was โ€œMegageil,โ€ which you could approximately translate as mega awesome, mega sexy, mega attractive, or, better, a mixture of all these words together. ๐Ÿ™‚

    I never would have used this word to describe the muffins myself, but as soon as I heard it, I thought they described them better than any other words I could think of.

    The pairing of that robust muffin, deliciously spiced with cinnamon, nutmeg, and ginger, and the soft, creamy, and sweet blueberry frosting, then the brown-orange manly body of the cake and the feminine pink of the topping, is really a match made in heaven. It's attractive, sexy, luxurious, seductiveโ€ฆ all words connected with the word โ€œgeil.โ€ Trust me, you don't want to miss these muffins.

    Carrot Cupcakes with Blueberry Frosting

    Tips for making carrot muffins

    • Use fresh carrots, which you will shred yourself. Pre-shredded carrots are not moist enough for making cakes, and you will notice that in the finished product.
    • You can add 2 tablespoons of raisins or chopped walnuts to the batter. Fold them in together with the flour.
    • Don't overwork the batter or the muffins will lose their fluffiness. Fold the dry ingredients gently into the wet mixture and don't fold in for too long. Don't stir at all.

    Carrot Cupcakes with Blueberry Frosting

    Tips for making the blueberry frosting

    • You will have more blueberry sauce than you need for the frosting, but it is difficult to make even less sauce than you already have.
    • Use the remaining sauce to pour over the carrot muffins when serving.
    • If you still have leftovers, they will keep well in the fridge for several days. You can add them to porridge or mรผsli in the morning, stir them into yogurt, or pour them over waffles, pancakes, or crepes.
    • Make sure you beat the butter for the buttercream until very fluffy.
    • You will get the best results when using a stand mixer, but a handheld mixer is fine as well as long as you are patient enough to hold it as long as it takes the butter to get really light and fluffy at least 5 minutes.
    • Always sift the icing sugar when making buttercream.
    • Don't be tempted to stick your finger into the buttercream, lick it, and then stick it again. This might cause the buttercream to curdle.
    • If the buttercream is too soft after adding the blueberry sauce, you can add more sifted icing sugar and beat again.
    • However, I prefer a softer consistency in this case. I usually just refrigerate the frosting for a while until it is stiffer.

    How to store them?

    • The unfrosted carrot muffins will keep well in an airtight container for about 3 days at room temperature and about 5-7 days in the fridge.
    • You can also freeze them when unfrosted; they will be fine for up to 3 months.
    • The frosted muffins need to be refrigerated and they will keep for 2-3 days. I would not freeze them.
    Carrot Cupcakes with Blueberry Frosting

    More carrot cakes and muffins

    • carrot almond cake with orange cream filling on a vintage platter.
      Carrot Almond Cake
    • carrot cake muffins frosted and decorated with walnuts close up.
      Nigella's Carrot Cake Muffins
    • carrot and coconut cake sliced and showing the moist crumb.
      Carrot and Coconut Cake
    • spelt flour carrot cake pieces frosted with coconut cream and cinnamon.
      Spelt Flour Carrot Cake

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    carrot cake muffins topped with blueberry frosting.

    Carrot Muffins with Blueberry Frosting

    Carrot muffins with cinnamon, topped with a creamy blueberry frosting.
    5 from 4 votes
    Print Pin Share GrowSaved! Rate
    Course: Muffins and Cupcakes
    Cuisine: American
    Prep Time: 45 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 10 muffins
    Calories: 564kcal
    Author: Adina
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    Ingredients 

    • Muffins:

    Muffins:

    • 150 g carrots 5.3 oz
    • 2 eggs medium Germany, large US
    • 100 g brown sugar 3.5 oz/ ยฝ cup
    • 100 g unsalted butter 3.5 oz/ โ…“ cup + 2 tablespoons
    • 200 g all-purpose flour 7 oz/ 1 โ…” cup
    • 1 teaspoon cinnamon
    • ยฝ teaspoon nutmeg
    • a pinch of ginger powder
    • 1 teaspoon baking powder

    Frosting:

    • 60 g blueberries 2 oz/ generous ยฝ cup
    • 2 tablespoons water
    • ยผ teaspoon corn starch
    • 1 tablespoon sugar
    • 300 g soft unsalted butter 10.5 oz/ 1 ยผ cup
    • 350 g icing sugar 12.3 oz/ 3 ยฝ cups
    • ยฝ teaspoon vanilla extract
    • a few drops of purple/pink food coloring optional

    Instructions

    Muffins:

    • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Place 10 cupcake liners in the muffin tin.
    • Wet ingredients: Grate the carrots finely. Beat the eggs and the cane sugar together until frothy. Melt the butter, add it to the mixture, and mix well. Fold in the grated carrots.
    • Dry ingredients: In another bowl, mix the flour, spices, and baking powder. Fold them in the egg-butter mixture. Place the batter in the prepared tin and bake
    • Bake and cool: Bake for 20 minutes. Take out and let in the tin for about 10 minutes. Remove and allow cool completely on a wire rack.

    Blueberry frosting:

    • Cook blueberries: Set aside 10 nice blueberries for the decoration. Place the rest in a small pan together with the water, starch, and sugar. Bring to a boil and simmer shortly on low heat until it thickens slightly. Pass through a sieve and set aside to get completely cool.
    • Buttercream: Beat the butter until very fluffy. Add the sieved icing sugar in two or three batches and beat well. Add the vanilla, 2 tablespoons of the blueberry sauce, and the food coloring if you want to obtain a more intensive color. Mix well.
      If the frosting is too soft, place it in the fridge for a while. You could add more icing sugar to make it stiffer if you wish.
    • Decorate: Place the frosting in a piping bag and decorate the muffins. Add a blueberry on top of each and place it in the fridge until ready to serve. Pour some of the blueberry sauce over the cupcakes and serve.

    Notes

    Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).

    Nutrition

    Serving: 1muffin with frosting | Calories: 564kcal | Carbohydrates: 64g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 330mg | Fiber: 1g | Sugar: 47g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    • many small nectarine muffins with streusel on top.
      Easy Nectarine Muffins ย 
    • one cinnamon donut muffin on a wire rack, close up.
      Cinnamon Donut Muffins (with Apples)
    • one plum muffin on a small silver plate.
      Tender Plum Muffins (with Yogurt and Cinnamon)

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    Reader Interactions

    Comments

    1. Beth says

      August 22, 2016 at 10:59 am

      I love carrot cupcakes! I wouldn't have thought to pair them with blueberry frosting, but the combination looks so beautiful.

      Reply
    2. Kathy @ Beyond the Chicken Coop says

      August 21, 2016 at 3:10 pm

      These are beautiful! I love the blueberry frosting!

      Reply
    3. Birthday Gifts Chandigarh says

      August 19, 2016 at 6:21 pm

      I love your pictures and the color of the cupcake

      Reply
    4. grace says

      August 15, 2016 at 6:46 pm

      the swirled frosting is lovely and attractive, but even more than that, i love the flavors! great combo!

      Reply
    5. Chris Scheuer says

      August 13, 2016 at 8:28 pm

      They're also quite beautiful, love the color! Have fun!

      Reply
    6. Nammi says

      August 12, 2016 at 7:39 am

      yummm, looks so cute and pretty :).... by the way we seem to share the same interest for books, I am currently waiting to get my hands on the newly released harry potter play ๐Ÿ™‚ You should try some time to visit maldives, they have started guest house business in certain islands , its not the same luxury as the resorts, although I think in certain times during the year they have great offers in the resorts as well. ๐Ÿ™‚ Have a nice weekend

      Reply
      • Adina says

        August 28, 2016 at 12:23 pm

        I just finished reading the play, I bought it in England. ๐Ÿ™‚ To visit the Maldives one day would be great!

        Reply
    7. Monica says

      August 11, 2016 at 6:15 pm

      So very pretty...I always smile just seeing cupcakes so thank you for sharing. Hope you enjoy your holiday!

      Reply
    8. Anca says

      August 11, 2016 at 10:02 am

      They look so delicious. I like carrot cupcakes and the blueberry frosting adds a lovely flavour.

      Reply
    5 from 4 votes (4 ratings without comment)

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