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: 16.
Carrot Cake Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
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In a large bowl, mix together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the grated carrots, crushed pineapple, and chopped walnuts.
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Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
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In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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Frost the cooled cupcakes with the cream cheese frosting.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 30g
- 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.
