Photo: 24 Karrot Gold Cupcakes Recipe
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 5)
- 1 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F.
Whisk together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl. In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, and walnuts until well blended.
Line 12 cup cupcake or muffin pan 2/3-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
Cream Cheese Frosting:
- 1/2 stick unsalted butter
- 8 ounces cream cheese
- 3 1/2 cups powdered sugar
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Beat butter and cream cheese at medium speed until creamy (2-3 minutes). Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping down walls with rubber spatula each time). Add cinnamon and fold by hand into frosting. Serve within 24 hours.
To assemble:
Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add edible gold glitter stars if desired.
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By SonyxPuppsChef
US
on May 05, 2013
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These are heavenly! Usually anytime I make a carrot cake, it does not have great flavor until the next day. This cake had all the delicious flavor the day you bake it. It's very easy to make. For the frosting, I cut down the powdered sugar to 3 cups. Its the right amount of frosting to frost the 18 cupcakes. To get two cups of grated carrots, use 5 LARGE carrots. I sprinkled a little bit of cinnamon on top for a nicer look.
Next time to cut down on the calories and make it more nutritional, I'll replace 1/2 cup of the oil with applesauce and use half wheat and white flour.
By larainda
on March 10, 2013
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Delicious! I substituted whole wheat flour for the all-purpose at a 1:1 ratio and just added water, a teaspoon at a time, until it was the appropriate consistency. (I think I ended up adding 2 tablespoons in total. I prefer the whole wheat, actually, because the muffins come out denser and more filling and have this beautiful deep brown color. Very easy recipe to use.
By bridgecatbiker
on March 07, 2013
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These cupcakes are awesome!! Made exactly as is, except i added in raisins and they came out great. Very moist and full of flavor. Freezes well too.
Read all 26 reviews