Carrot Cake Cupcakes with Dulce de Leche Cream Cheese Frosting

Carrot cake is believed to have originated from medieval carrot puddings, where carrots were used as a sweetener due to the scarcity of sugar.

This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Medium

Carrot Cake Cupcakes with Dulce de Leche Cream Cheese Frosting

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 30 min Total Time 1 hr 15 mins

Servings: 12 Calories: 4560

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Carrots
• 1.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 0.5 cup Vegetable oil
• 1 cup Granulated sugar
• 0.5 cup Brown sugar
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Crushed pineapple, drained
• 0.5 cup Chopped walnuts
• 1 cup Dulce de Leche
• 1 package Cream cheese
• 0.5 cup Unsalted butter, softened
• 1 cup Powdered sugar
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots, crushed pineapple, and chopped walnuts.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
9. In a mixing bowl, beat together the dulce de leche, cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
10. Once the cupcakes are completely cooled, spread or pipe the dulce de leche cream cheese frosting onto each cupcake.
11. Optional: Garnish with additional chopped walnuts or grated carrots.
12. Allow the frosting to set for about 30 minutes before serving.
13. Enjoy your delicious carrot cake cupcakes with dulce de leche cream cheese frosting!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 51g17%

Sugars 38g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.