Carrot Cake Cupcakes
Ingredients
The cupcakes
-
1 ¼
cups
all-purpose flour
-
½
tsp
baking soda
-
½
tsp
baking powder
-
¼
tsp
salt
-
1
tsp
ground cinnamon
-
⅛
tsp
ground nutmeg
-
1 ½
cups
finely shredded carrots
-
⅔
cup
granulated sugar
-
⅓
cup
packed light-brown sugar
-
2
large
eggs
-
¼
cup
unsweetened applesauce
-
1
tsp
vanilla extract
-
½
cup
vegetable oil
The frosting
-
½
cup
unsalted butter
-
8
oz
cream cheese
-
3 ½
cups
powdered sugar
-
½
tsp
vanilla extract
-
¾
cup
chopped pecans
Optional decorations
-
50
g
Marzipan
-
1
tsp
orange gel food coloring
-
to taste
cocoa powder
-
12
stems
small curly parsley
Instructions
- Preheat the oven to 350°F.
- Whisk together the dry ingredients in a mixing bowl.
- In a separate bowl, mix the sugars and wet ingredients until combined.
- Gradually mix in half of the dry ingredients.
- Toss shredded carrots with the remaining dry ingredients, then blend into the batter.
- Divide the batter among muffin cups and bake until a toothpick comes out clean.
- Cool the cupcakes on a wire rack completely.
- Prepare the cream cheese frosting by whipping together butter and cream cheese, then adding vanilla and powdered sugar.
- Frost the cooled cupcakes and roll the edges in chopped pecans.
- Decorate with marzipan carrots and parsley if desired.
Nutrition Facts (estimated)
Servings
12
Calories
540
Total fat
29g
Total carbohydrates
67g
Total protein
4g
Sodium
187mg
Cholesterol
68mg
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