Carrot Cake Cupcakes
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Carrot Cake Cupcakes
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). In a large bowl, combine the grated carrots, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well. In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the crushed pineapple and chopped walnuts. Line a muffin tin with cupcake liners and fill each liner about 2/3 full with the batter. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. In a mixing bowl, beat the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy. Once the cupcakes have cooled, frost them with the cream cheese frosting. Enjoy your delicious carrot cake cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 34g12%
- Sugars 22g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
