How to make Carrot Cupcakes Recipe

To make Carrot Cupcakes Recipe is easy and quick. Everyone seems to love Carrot Cake, so I often make these Carrot Cupcakes as they’re easy to transport and look so pretty. What I also like about them is how wonderfully moist they are and how flavorful they taste. And while Sylvia Lovegren tells us in her book Fashionable Food that Carrot Cakes were once glazed with a fruit sauce today, more often than not, we prefer a smooth and tangy cream cheese frosting.

Ingredients of Carrot Cupcakes:

  • 1 one third cups (320 ml) finely grated raw carrots (about ahalf lbs. (225 grams) carrots)
  • two third cup (160 ml) unsweetened applesauce (or grated apple or crushed pineapple)
  • ahalf teaspoon pure vanilla extract
  • two third cup (160 ml) vegetable, safflower, corn, or canola oil
  • two third cup (135 grams) granulated white sugar
  • 2 large eggs
  • ahalf cup (120 ml) walnuts, chopped
  • 1 teaspoon ground cinnamon
  • aquarter teaspoon salt
  • 1 teaspoon baking soda
  • 1 one third cups (175 grams) all-purpose flour
  • Cream Cheese Frosting:
  • ahalf teaspoon pure vanilla extract
  • 2 aquarter cups (250 grams) confectioners’ (powdered or icing) sugar, sifted
  • 4 ounces (115 grams) cream cheese, room temperature
  • aquarter cup (55 grams) butter, room temperature
How to make Carrot Cupcakes Recipe

How to make Carrot Cupcakes Recipe

How to make Carrot Cupcakes Recipe:

  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Lightly butter (or spray with a non stick vegetable spray) or line 12 muffin cups with paper liners.
  2. In a large bowl whisk together the flour, baking soda, salt, and ground cinnamon. Fold in the chopped walnuts.
  3. In another large bowl whisk the eggs until lightly beaten. Then whisk in the sugar, oil, and vanilla extract until slightly thickened. Fold in the applesauce and grated carrots. Then fold this mixture into the flour mixture until incorporated. Evenly fill the 12 muffin cups with the batter and bake about 20 – 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting.

Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Add the powdered sugar and beat until fully incorporated and smooth. Beat in the vanilla extract. Add more confectioners sugar if needed. Pipe the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time. Can be stored in the refrigerator for several day

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