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Today, I’m thrilled to share with you one of my new all-time favorite flavor combinations: Spiced Rum Carrot Cupcakes with Rum Buttercream. These are not only delicious but ADORABLE for your next Easter celebration.

These cupcakes are like a warm hug on a chilly day, filled with the cozy flavors of cinnamon, ginger, and, of course, a touch of rum.

What makes these cupcakes extra special is the secret ingredient: LorAnn Oils’ Rum Emulsion

It’s like adding a little bit of Caribbean sunshine to your baking! The rum flavor is so rich and authentic, it takes these cupcakes to a whole new level of deliciousness.

Imagine the sweet aroma filling your kitchen as these cupcakes bake to perfection. It’s pure magic! And when you top them off with the dreamiest rum-infused buttercream, it’s like icing on the (cup) cake – literally!

So, if you’re looking to add a little excitement to your routine baking recipes, I highly recommend giving these Spiced Rum Carrot Cupcakes a try.

Today’s Post is Sponsored by LorAnn Oils, but all thoughts and content are my own; thank you for supporting the brands that keep my blog running!

Use code KALA15 for 15% off your online checkout lorannoils.com

Looking for a classic carrot cake?

Try The Ultimate Sweet & Salty Caramel Carrot Cake Recipe Caramel Carrot Cake has carrots, pecans, and spices as a typical carrot cake recipe, but the homemade caramel and Russian buttercream frosting are what sets this recipe apart. Don’t forget the juicy crushed pineapple that caramelizes in the batter, creating a moist and delicious cake!

P.S. If you love this cake, be sure to try my 5-star Vanilla Bean Cake, too.

Have you ever tried a carrot cake cinnamon roll?

I also have a wonderful Carrot Cake Cinnamon roll recipe If you’re as crazy about Carrot Cake as I am, these cinnamon rolls with a carrot cake twist are gonna steal your heart. It’s like bringing together two unexpected friends – classic carrot cake and beloved cinnamon rolls – for a dessert and brunch mashup that’s pure bliss.

Equipment Needed For Spiced Rum Carrot Cupcakes

Mixing Bowls: Use large mixing bowls for combining wet and dry ingredients.
Electric Mixer: A stand mixer or handheld electric mixer will make mixing the batter and buttercream easier.
Digital Scale: Accurate measurements are essential for baking success.
Grater: To grate the carrots finely for the cupcake batter.
Muffin Pan: For baking the cupcakes, use a standard 12-cup muffin pan.
Cupcake Liners: Ensure you have enough paper liners to line the muffin cups.
Wire Rack: Use a wire rack to cool the cupcakes evenly after baking.
Piping Bag and Tips (optional): If you want to pipe the Rum Buttercream onto the cupcakes for a decorative finish.

Shopping List For Spiced Rum Carrot Cupcakes

Cupcake Ingredients:

Avocado oil
Brown sugar
Full-fat plain Greek yogurt
Eggs
LorAnn Oils vanilla bean paste
LorAnn Oils Rum Emulsion
Carrots ( whole): Do not buy pre-grated carrots from the store. you must shred them or use a food processor for the best results
All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Ground ginger
Kosher salt

Rum Buttercream Ingredients:

Pasteurized egg whites (found in a carton)
Powdered sugar
Salted butter
LorAnn Oils vanilla extract

Spiced Rum Carrot Cupcakes with Rum Buttercream

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Author: Kala Boulard

Ingredients

120 g avocado oil
155 g brown sugar
85 g full-fat plain Greek yogurt
2 large eggs
1 tbsp LorAnn Oils vanilla bean paste
1 tbsp LorAnn Oils Rum Emulsion
160 g grated carrots (2-3 medium carrots)160
160 g all-purpose flour
8 g baking soda
6 g baking powder
3 g ground cinnamon
1.5 g ground ginger
3 g kosher salt

Rum Buttercream Ingredients

6 tbsp pasteurized egg whites (found in a carton)
2 cups powdered sugar
1 cup salted butter, at room temperature
1 tsp LorAnn Oils vanilla extract
1 tsp LorAnn Oils Rum Emulsion

Instructions

Cupcake Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line 18 muffin cups with paper liners or grease them lightly.
Mix Wet Ingredients: In a large mixing bowl, combine avocado oil and brown sugar. Mix well until the sugar is dissolved.
Add Eggs and Yogurt: Add the Greek yogurt, eggs, LorAnn Oils vanilla bean paste, and LorAnn Oils Rum Emulsion to the bowl. Beat until well combined.
Incorporate Carrots: Stir in the grated carrots until evenly distributed throughout the batter.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, ginger, and salt until well combined.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Rum Buttercream Instructions

Prepare Buttercream Base: In a stand mixer, whisk together pasteurized egg whites and powdered sugar on medium-high for 2-3 minutes until bright and glossy.
Add Flavorings: Scrape down the bowl and add LorAnn Oils’ vanilla extract and LorAnn Oils’ Rum Emulsion. Whisk again on high for 2 minutes until well combined.
Incorporate Butter: Reduce mixer speed to low and slowly add chunks of salted butter until smooth.
Switch to Paddle Attachment: Stop the mixer, scrape down the bowl, and switch to the paddle attachment.
Final Whipping: Return the mixer to high speed for 4 minutes, creating a lusciously smooth and creamy buttercream.
Temper the Buttercream: Remove 1/3 of the buttercream and warm it in the microwave for 30 seconds until it is slightly melty. Add it back into the mixer and beat for another 3 minutes for a velvety smooth finish.

Assembly

Frost Cupcakes: Once cooled, frost the cupcakes with the cream cheese buttercream using a piping bag or spatula.
Decorate: Optionally, decorate with additional toppings like chopped nuts or shredded coconut.