Carrot-Walnut Cupcakes
- Level: Intermediate
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 573
- Total Fat
- 32
- Saturated Fat
- 12
- Carbohydrates
- 70
- Dietary Fiber
- 2
- Sugar
- 58
- Protein
- 5
- Cholesterol
- 81
- Sodium
- 348
- Total: 2 hr
- Active: 1 hr
Ingredients
For the cupcakes:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup (51/3 tablespoons) unsalted butter, melted
1/3 cup walnut oil or vegetable oil
1 teaspoon pure vanilla extract
1 3/4 cups finely grated carrots (about 2 medium)
1/2 cup walnuts, roughly chopped
1 tablespoon finely chopped candied ginger
For the candied carrots and walnuts:
Cooking spray
1 large carrot, peeled
3/4 cup granulated sugar
3/4 cup water
12 walnuts
For the frosting:
6 tablespoons unsalted butter, at room temperature
1 8-ounce package cream cheese, at room temperature
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3 1/2 cups confectioners¿ sugar, sifted
Directions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula.
- Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely.
- Meanwhile, make the candied carrots and walnuts: Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool.
- Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners¿ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes. Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.