Claire Saffitz's Ultimate Carrot Cupcake with Cream Cheese Buttercream | Dessert Person

I want to thank our sponsor Gestura for today's episode. Gestura creates beautiful tools for both home cooks and professional chefs. Today, they are launching their stunning Esa Offset Spatula. To learn more about their products, visit gesturautensils.com/collection... and use code CLAIRE for free shipping (available for US residents).
Claire Saffitz's Ultimate Carrot Cupcake with Cream Cheese Buttercream | Dessert Person
In today's episode, Claire Saffitz tackles classic Carrot Cake Cupcakes with a unique twist. She introduces a new frosting called Cream Cheese Buttercream. She may have created this new Frosting. It's delicious and it’s a fantastic way to elevate your baked goods, especially these timeless cupcakes. Follow along for the recipe!
#clairesaffitz #carrotcake #cupcake
Easy Carrot Cupcakes
Makes 12
1 cup flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon allspice
½ cup granulated sugar
⅓ cup light brown sugar
⅔ cup neutral oil
2 large eggs, at room temperature
1½ cups grated raw carrots, chopped
1 teaspoon vanilla extract
½ cup walnuts or pecans, choppped
Cream Cheese Swiss Meringue Buttercream
Makes about 4 cups (enough for frosting a 3-layer, 8-inch cake)
Special Equipment: Stand mixer
8 oz (226g) full-fat, stabilizer-free cream cheese, such as Nancy’s brand, at room temperature
8 oz (226g / 2 sticks) unsalted butter, cut into tablespoon-sized pieces, at room temperature
120g (about ½ cup / 120g) egg whites
1 cup (200g) granulated sugar
½ teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
Pinch of cream of tartar
2 teaspoons vanilla paste
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

[@CSaffitz]

Many thanks to our sponsor, Gestura! They're launching the stunning Esa Offset Spatula today. Check out their line of products at gesturautensils.com and use code CLAIRE for free shipping (US only).

[@tjberrian]

Carla recommended the Gestura gold tweezers in her holiday gift guide last year. They were my kitchen gift to myself last Christmas and I still use them almost every day. Great product with amazing utility!

[@anyacherepanova]

CLAIRE I HOPE YOUVE COPY WRITTEN YOUR METHOD FOR THE FROSTING

[@devilstooth666]

just made these. unreal. that cream cheese buttercream is out of this world delicious! claire you've done it again you icon!

[@pheona1164]

Claire's dessert recipes can be trusted to be well balanced in sweetness and flavor. I didn't realize how needlessly sweet desserts were until I started following her.

[@AlexandraAndStuff]

I still cut a lot of sugar from her recipes. I'm from Europe, so it's basically a rule of thumb to cut 40-50% of sugar from american recipes. Usually works very well. American palette is insane when it comes to sweets.

[@pheona1164]

40% -50%!?! and it's still considered dessert? lol I'm willing to try, honestly. I love trying new ways of preparing things. Def will cut back next time I may a small batch of something.

[@johannbehrens]

@@pheona1164 Alexandra is absolutely right, European desserts focus more on the ingredients' natural flavour and depend much less on sugar. E.g. lemon bars would be really lemon-flavoured and not "sugarcoated" (pun intended)

[@AlexandraAndStuff]

@@pheona1164 for example, in her carrot cake from Dessert Person I cut both granulated and dark brown sugar exactly in half. The sweet frosting comes on top of that, so it's plenty. I also cut about 40% from butterscoth blondie, which I normally love, but the original is waaaaay too sweet for me. If you are used to "American" quantities, you probably won't like it, but who knows! :) Be aware that this much reduction also impacts the texture, but it never bothered me personally.

[@jaycarver4886]

​@@AlexandraAndStuffThat sounds fabulous, thanks for the tips. I like desserts that are minimally sweet and I always add more salt than is called for. Only use natural salts for exceptional flavor.

[@ndreaas]

I never comment on KZbin, but I’ve been looking for this type of frosting for forever, with no amazing alternatives! This is actually so innovative, and it couldn’t come from anyone other than the magnificent Claire

[@nikksterr627]

Same! I’ve been thinking about this for YEARS and wondering why it isn’t a thing. Leave it to Claire to read our minds.

[@hamletgirl]

i always think about claire saying “don’t be a hero” when i’m grating carrots ever since the orginal carrot cake video! it’s saved my knuckles many times

[@pugsley9618]

Same! I think about that whenever I use a grater or a zester

[@GuyL44]

Omg I say that too

[@michael22414]

Grated my knuckle and fingernail once in the same day. From then on I decided I'll just live with the 3% less shredded X and just give that extra nub to my golden retriever.

[@Funct]

An offset spatula sponsorship is so niche and yet so perfectly Claire.

[@meg2444]

Claire this is genuinely revolutionary. I hate how gloopy cream cheese frosting is, but otherwise frosting is generally too sweet and somewhat flavorless. I don't even like cream cheese, but in frosting that tang is the perfect compliment to all the sweetness. You can bet that I'll be making this recipe this weekend, and I have a feeling that this frosting will become my new favorite recipe. Great video!

[@thepowerrpuff]

One thing I LOVE ABOUT CLAIRE is how she perfectly explains the need to wash,save any dishes. Like being a noob home baker, her videos are so self explanatory and forgiving. All my questions are always answered by the end of the video! Truly, love you Claire❤

[@terr256]

My mom used to make carrot cake all the time. I wasn't fan of it until I got older. When she passed away I found her baking cook book and made her carrot cake and def brought back memories

[@anyacherepanova]

I really appreciate how Claire knows there isnt a written recipe so she really articulates herself so people can follow. Also I love how vinny and cal are really careful about explicitly *showing* us how Claire is doing everything so we can make it ourself. Love you guys

[@mb42054]

<a href="#" class="seekto" data-time="1107">18:27</a> the face on the butter and cream cheese mixture 👁🧈👁

[@akastardust]

You know the first time around I thought perhaps I'd imagined it.

[@shenyanigans]

I have been trying to come up with a recipe for this style of buttercream for YEARS because I really don't like powdered sugar frostings. The amount you need to make the buttercream actually usable makes the overall frosting way too sweet! Thank you SO much for your innovation, Claire; this changes the game!

[@vivianspringer5142]

It sounds perfect! Less sugar in reality! Not that it matters in desserts so much. But, for my health!

[@sierrasolis9852]

I just want you to know, I’ve watch you for so many years. Like “ gourmet makes “ 6 years ago ( I’m 25 ) I’ve never lost interest in your videos. But this one, this cream cheese frosting is everything I’ve ever needed in a video! You provide me with so much knowledge! You’re amazing & ily !! 🩷🩷🩷🩷🩷🩷

[@valarya]

The editor's subtle sound effects always make me smile. 😍

[@marazobrist16]

No I hate it lol

[@mirrana491]

I was wondering what the hell that engine revving sound is lol. Garbage disposal? But she’s putting dishes in the sink not food scraps

[@valarya]

@@mirrana491 The little plop of the eggs dropping in the bowl is the best 🤣

[@audiomxr]

The only thing I wish Claire had done was show how she pressed the cream cheese. Carrot cake is my dad's favorite, so this will be made when I see him next.

[@nyves104]

I would assume you press it like tofu when you want to remove extra water, either between plates with a weight on top or I wonder if it would fit in an actual tofu press

[@anilahernandez7165]

Agreed! I would really appreciate seeing the process of pressing!

[@elenasimon1270]

A cheese press, maybe.

[@elenasimon1270]

EDIT: I plan to follow a DIY method to make cream cheese from plain yogurt (that I make anyway). I just wonder if I should use 8 oz. or 5 oz. I’ll try 5 oz. first with my next batch.

[@peachnecctar1658]

@@elenasimon1270 8oz is the topical amount so id say that one!

[@TreyMcDonaldAnimator]

You IMMEDIATELY had me at cream cheese buttercream. LOL

[@Hollis_has_questions]

I don’t like cupcakes, or even regular cakes, for that matter. I started baking at age 12 but for some reason lost interest in cake. However, I love this recipe. The easy-eating tip at the end is pure gold. I have made carrot cake with, e.g., all manner of dried fruits (usually diced), roasted walnuts, peanuts, or hazelnuts (chopped), canned chopped pineapple (drained), and chopped candied ginger or orange peel. But I’ve never liked icing, mostly because it’s SO sweet. When I baked cakes, they were usually one layer with a very generous amount of not-too-whipped cream on the side. However, your carrot shredding-and-chopping technique and that I-could-dive-into-the-bowl-and-eat-my-way-out-slowly frosting has revived my interest. Thank you so much! And the Oscar goes to Dessert Person Claire Saffitz!

[@emilykpaige]

I don’t like cakes/cupcakes because I hate decorating but the natural way Claire does it makes me want to try lol

[@imSterling]

I love those "More surface area means...more flavor." - Claire Saffitz quotes, it had been a minute since the last one.

[@AlexandraAndStuff]

I've been making Dessert Person carrot cake, but in a form of muffins, for my Christmas gift boxes and it's always the favorite of all the treats. Brown butter frosting, of course. I am so grateful for your recipes, Claire!

[@alby08216]

She’s an icon, she’s an innovator, and she is the moment. 👏🏽👏🏽👏🏽 Magnífico!!

[@jonathanbourne108]

This is why I follow Claire Saffitz - I appreciate the technical explanation behind the process. Knowing and understanding why you are performing certain steps, or selecting specific ingredients, can make or break a bake! Claire Saffitz delivers another great recipe with an explanation behind her methodology, to deliver than knowledge and understanding. You can tell by her energy and passion that she is truly proud of what she developed in making this cream cheese buttercream, and I can't wait to try it!

[@Mervin-Bunter]

I've been watching you for years, Claire. Thank you for making your videos. Please never stop. We love you.

[@madelinehill5200]

Claire, this frosting is exactly what I have been looking for in cream cheese frosting! Bravo! Thank you so much for sharing your innovative mind with us home bakers. I have become a much more confident and successful baker from watching your videos and reading your books. Dessert Person forever 🫶

[@kgdskb]

Thank you wholeheartedly for always sharing incredibly delicious recipes with us, Claire! 🙏🏼❤️ You are the BEST! ✨

[@Balletwingert]

Claire you are amazing!!! Literally going to a company picnic today. I have about 50 cupcakes to frost and I was like, “mmmm how do I make a cream cheese butter cream frosting? And then fold through some peach compote.” And then you post this! I currently have my cream cheese pressing between to sheet trays with my boxes of peaches stacked on top. (The cookout is at 4 so we’ll see if this press method works fast enough). The frosting is going on some yellow cake cupcakes. You are amazing and the best and inspire my baking. 😊

[@princess_4323]

What brand cream cheese did you use?

[@Balletwingert]

Tillamook

[@japanda1995]

Update us on how it goes!

[@princess_4323]

Don't have a stand mixer, could frosting be made with a hand mixer?

[@Pamela-B]

@@princess_4323 Definitely

[@preesh]

lol I love Bach’s Lunch and Bach for More 😂

[@jochi6109]

Well done! I’ve been making a Swiss meringue buttercream using cream cheese for years, but your advice about getting the moisture out is genius!

[@Edgygamertags]

I love the pumpkin colored stand mixer 🧡🧡🧡

[@silverleafmaple]

It's always all about the frosting :) Thanks for the video!

[@vanaisu4278]

I cannot WAIT to make this frosting, thank you SO SO much Claire

[@gpaige_95]

I love her recipes, especially the carrot cake and brown butter cream cheese frosting.

[@juliannabondi7869]

CARROT CAKE IS MY FAVORITE EVER!!!! thank you Claire 🫶🏻

[@lauraartes]

Everytime I see an american carrot cake I think that you guys should also try the brazilian carrot cake. It doesn't have spices, just a simple cake with carrots, made in a blender. And then we serve it with chocolate frosting. Ganache, brigadeiro, melted chocolate, whatever. It is TO DIE FOR.

[@laurapalait4827]

In case anyone is looking for the right cream cheese, I THINK she's referencing Tillamook's cream cheese spread, which lacks any stabilizers and is sold at Hannaford (other places too I'm sure, but that's the only grocery store that carries it in my area).

[@sarahharris1657]

She noted Nancy's brand cream cheese in the description. Tillamook is also free of stabilizers so im sure either would work great but just in case anyone can't find Tillamook you could also try to find Nancy's:)

[@lindsayder]

Trestelle also doesn’t have stabilizers and is sold in Canada

[@kreidgl]

@@lindsayder THANKYOU I was searching the comments for this

[@jimlux28]

I used “Good Culture” brand - no stabilizers, and it worked well.

[@nuclearbananas3]

this new frosting method looks amazing! but i will say, the brown butter cream cheese frosting from dessert person is the greatest cream cheese frosting i've ever had, it seriously changed my life, and up until this video i was convinced i would never make any other cream cheese frosting recipe!

[@judegoldstein64]

thank you for the free shipping code for gestura. i ordered the offset spatula because it's my favorite tool, too. i hope you become known for this frosting, too, claire. your efforts and creativity and chemistry skills are brilliant.

[@gethappyConor]

We don’t have the block cream cheese in Ireland - only the spreadable type in the tub - and I could never get a cream cheese recipe to be not a soupy mess. But I picked up this trick from Nigella Lawson; use a food processor. Blitz 500g icing sugar first in the processor to remove lumps. Then add 125g soft unsalted butter and 125g cream cheese spread (left out of the fridge to take the chill off it) and whizz it all together. Add a tiny spritz of lemon juice along with some vanilla. It’s so thick and gorgeous.

[@banzaicomics]

Thank you for the frosting recipe! It’s a bit of extra work, but it’s so stable and tastes really good. I live in Brazil and in hotter temperatures regular cream cheese frosting inevitably gets very droopy, will definitely use this recipe again. For anyone else trying it, I’d recommend not going too crazy with the vanilla (like I did) because it might end up overpowering the cream cheese flavor, which is actually more subtle than I thought. Also don’t forget the pinch of salt.

[@rachelrhodes188]

Perfect timing. I had literally just spent the past two days looking for a recipe for pipeable stable cream cheese frosting, and was very disappointed with my findings. I'm so excited to try this with my red velvet cupcakes. Claire, thank you for having such great recipes. I get so much use out of my Dessert Person cookbook.

[@bettymacias6087]

Just made these. They are so awesome. I felt like Claire was directing my icing techniques…never has my bowl been SOOO clean. Thanks for the tofu pressing tip, I pressed 3 ounces of water out, lovely , rich, not too sweet icing. And the carrot cake was excellent also, probably due to that increased surface area after shredding AND chopping carrots. Fun baking day.

[@CarolDemendi]

How did you press the cream cheese?

[@mariapaulacastor8629]

Stable creme cheese frosting is a dream come true! Thank you Claire 🙌

[@hannahgongora598]

That frosting is genus, Claire!

[@galaxy_mosaic3587]

really excited to try the frosting... thanks for sharing

[@michaelcaselli2716]

So innovative! I can’t wait to try the frosting recipe! Thank you, Claire!

[@architecturaldream1]

Made your carrot cake for my birthday - it was incredible! Tenderising the carrots was a new concept for me but it has changed the game. Thank you from Australia 🇦🇺 ❤

[@camihaber6271]

Love you, Claire! Thank you for this genius invention of cream cheese buttercream :) Would love to see a chocolate variation (if that would taste good haha)

[@thecreativeknitrovert]

Love carrot cake! Look forward to trying!

[@VanisleGirl1961]

Well done Claire ! I can't wait to try this. I agree that vanilla buttercream will always taste like butter and cream cheese frosting is droopy and does not hold well in the summer temps. I'm so excited to make these.

[@harutran4703]

YES I WAS LOOKING FORWARD TO THIS VIDEO when I saw hints from the last video 🤩 I'm such a big fan of carrot cake and cream cheese

[@CSaffitz]

Good eye!

[@Seraphina_Atley]

Carrot cake is my #1 favorite! Definitely making this to share with friends.

[@emmaharris7228]

I've been wanting something like a swiss meringue buttercream for the longest time thank you claire!!!

[@katefrench6526]

Now THIS is the recipe I have waited patiently for all these years 😍 😋 ❤️

[@cassidycarson2505]

I did Claire’s carrot cake with brown butter cream cheese frosting as cupcakes last spring to share at an Easter party! They were a big hit!

[@angiemora7681]

Claire! This is amazing. I have my own carrot cake recipe (which I've greatly improved thanks to your videos!) but I just never could get the frosting right. This is perrrfect!! tysm for your videos, love them as usual :)

[@ZoraTheberge]

Love the cat in the background. Very helpful

[@darcyska]

These look AMAZING

[@jenihansen7201]

Claire, you are "Simply the Best". Thank you. I love this icing recipe.

[@zoey6052]

claire just made my day i love these videos!

[@ddwag1]

the smiley face looked into my soul

[@Malvekazar767]

At my job we make "wedding cream cheese" specifcally only for wedding cakes which is 60% BC and 40% CC so that the cake can survive the hours its hanging out at wedding venues... I have always wanted to make a small scale version of it at home and so glad you made this recipe so i can have a small scale version at home. Cant wait to try this!

[@malaunnelson6562]

This butter cream is genius. Im trying it this weekend

[@johnnycruz9782]

I get so excited when there's a new video🎉

[@missescalloway]

Sugar and Sparrow made an amazing cream cheese buttercream here on KZbin 2 years ago. Can't wait to try yours as well.

[@yanetburgos7850]

The intro clip is so cute

[@marissabavaro4399]

The carrot cake from dessert person is my go to birthday cake recipe. Everyone in my family requests it!

[@carisnonsense]

My mom also has that Bach cookbook! It brings back many memories whenever she pulls it out

[@syd2248]

I’ve been wanting to make a meringue-based cream cheese frosting for months now!! Of course Claire comes to the rescue🤍🤍🤍

[@emilyrln]

Okay I've got to try this! Cream cheese is my favorite kind of frosting, but it's always so dense and I would love a lighter, fluffier option.

[@melellebro]

What an epic recipe!! Your hard work is so very much appreciated!!

[@xtothezizzo]

I used to love making the cream cheese variation to the simple buttercream recipe in Le Cordon Bleu's Professional Baking textbook by Wayne Gisslen. It was so delicious but it was much looser than Claire's and the recipe is quite different. I think pressing the cream cheese is a great idea. This looks like a huge improvement on what was already amazing! Can't wait to try.

[@jf5811]

Love this buttercream! It's actually similar to one I came up with a couple of years ago for a birthday cake where I wanted a cream cheese frosting but that tasted like cheesecake rather than just cream cheese frosting (if that makes sense). Took a John Kanell's French buttercream recipe with egg yolks but replaced I think half of the butter at the end with room temperature cream cheese. Tasted just like cheesecake and very custardy because of the cooked egg yolks

[@dianaprince6111]

I have been trying for years to make a frosting like this. I am super excited to try it!

[@EatCarbs]

Oh man.. I really want to eat a few of those right now. Yum!! I love carrot cake.. and it's healthy because of the carrots 😉😜 Thank you for the video

[@paupaupau5050]

Excited to try this sooooon!

[@thenumberIX]

This looks so delicious!

[@felixrousseaug]

used to pray for times like these thank youuuu claire 🥹

[@spotdogit]

Yay Claire! I am a huge fan of carrot cake and generally wipe off most of any icing on anything because it’s overly sweet. I know you’ve nailed the exact ratio of sweet for your newly invented dimension in frosting and I am 100% here for it! Can’t wait to try this one. Great job! ❤❤🎉🎉

[@jcymum]

Loved the video, definitely trying the recipe! And you showed the proper way to eat a cupcake at the end!!

[@laurenschenck5355]

CARROT CAKE IS MY FAVORITE EVER!! ❤

[@stewarth]

"I want every frosting to taste like cream cheese frosting" I have never felt greater kinship with you😊

[@inkliizii]

Cool recipe, and cool innovation on the frosting, but I'm mostly just mindblown over the cupcake sandwich at the very end. How did I never think of that?!

[@Goblinpunch123]

Keep up the great work, Claire. I can't bake to save my life, but my wife loves your recipes. We BOTH love the results.

[@KillerMoose100]

Wow this looks so good!!

[@tracymyers9771]

I'm trying this tomorrow!

[@PilarMendez_]

Ill try that cream cheese buttercream ! Lots of love from Argentina.

[@mantistoboggan2676]

Carrot cake has always been the cake i ask for my birthday.

[@user-pg7im7yt2e]

that looks so good

[@eggpassion]

yeah sugarologie has a recipe for cream cheese buttercream too where she explains the science too, i love the way the cupcakes looked before the frosting was smoothed 😂

[@cbcb4654]

Can hardly wait to try this!

[@leslieherring381]

Carrot cake is my husband's favorite birthday cake, and he also loves ginger. So I add a hefty amount of fresh grated ginger, plus ground ginger, to the cake batter. It goes really well with the carrot cake. I do plan to try your new frosting, though.

[@London1869]

And today Claire makes ONE OF MY FAVORITE THINGS.

[@PresJPolk]

Every Thanksgiving I make these pumpkin bar/cake things, with a cream cheese frosting. Going to be very tempted to try this alternative to that.

[@floraluxla]

Claire blowing us all away per usual! 🎉

[@chkhaidzegoga9950]

Wow. What an achievement. I have recently baked carrot cake cupcakes and my problem was that I wanted to have a nice beautiful frosting, but cream cheese frosting is very runny and also very sweet for my taste, because of such an excessive amount of icing sugar. This looks amazing! Will be definitely trying as soon as I get my hands on the cream cheese that does not have stabilisers in it. Thanks for sharing, Claire!

[@LiefLayer]

I usually never do frosting, but I will try this one... with homemade cream cheese.

[@blahblahblah9711]

Sugarologie also has a stable cream cheese butter cream that I’ve used. Can’t wait to try this one too!

[@Kevin-rk4qu]

whipped cream + cream cheese is my favorite frosting

[@scruppydoo]

Clair got me into being braver in the kitchen and really trying to develop my own unique recipes. I have a Oreo brownie recipe that uses mostly crushed Oreo cookies and uses the cream middles to make a drizzle on them. My family loves them and now asks me to make them every holiday. It took me about 5 different try’s to get them perfect, but it is amazing. Its not super sweet, my dad says it taste like a dark chocolate.

[@PotionsMaster007]

When we made carrot cake in my culinary school we made cream cheese mousse by mixing whipped cream cheese with whipped cream. Even though I never went into the industry due to a different career I still make it this way ans it’s so nice and holds well

[@hamletgirl]

i would love to see a variation of this frosting recipe with browned butter!!

[@laurenschenck5355]

That butter cream looks so delicious 🤤🤤🩵🩵