Delcious and MOIST Carrot Cupcakes!!
I have never made carrot cupcakes before. They are now on my fav list! Yummy!
Cupcakes:
1 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
2 eggs
1 1/2 cups (about 5 medium) carrots, finely shredded
1/2 cup unsweetened applesauce
1/2 tsp vanilla extract
Frosting:
4 oz cream cheese, room temperature
2 Tbs unsalted butter, room temperature
1 1/4 cups confectioners sugar, sifted
pecans, chopped (for decoration)
Preheat oven to 350.
Line 12 standard muffin cups.
Whisk together flour, baking soda, salt, cinnamon and nutmeg.
In a stand mixer (or large bowl using hand mixer), beat sugars, oil. and eggs for about 2 minutes. Mix in carrots, applesauce and vanilla extract. Add dry ingredients, mix until just combined. Use a 1/4 cup batter scoop to divide dough evenly between 12 muffin cups. Bake 20-25 minutes. Test with toothpick, it should come out clean when cupcakes are done.
Let cool about 10 minutes. Then remove from muffin tin and cool on rack. Cool completely before frosting.
In stand mixer (or large bowl with stand mixer), whip cream cheese and butter until light and fluffy. Add confectioners sugar, beat until smooth.
Frost cooled cupcakes, top with pecans.
Refrigerate in an airtight container until ready to serve. YUMMY!!
Cupcakes:
1 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
2 eggs
1 1/2 cups (about 5 medium) carrots, finely shredded
1/2 cup unsweetened applesauce
1/2 tsp vanilla extract
Frosting:
4 oz cream cheese, room temperature
2 Tbs unsalted butter, room temperature
1 1/4 cups confectioners sugar, sifted
pecans, chopped (for decoration)
Preheat oven to 350.
Line 12 standard muffin cups.
Whisk together flour, baking soda, salt, cinnamon and nutmeg.
In a stand mixer (or large bowl using hand mixer), beat sugars, oil. and eggs for about 2 minutes. Mix in carrots, applesauce and vanilla extract. Add dry ingredients, mix until just combined. Use a 1/4 cup batter scoop to divide dough evenly between 12 muffin cups. Bake 20-25 minutes. Test with toothpick, it should come out clean when cupcakes are done.
Let cool about 10 minutes. Then remove from muffin tin and cool on rack. Cool completely before frosting.
In stand mixer (or large bowl with stand mixer), whip cream cheese and butter until light and fluffy. Add confectioners sugar, beat until smooth.
Frost cooled cupcakes, top with pecans.
Refrigerate in an airtight container until ready to serve. YUMMY!!
i LOVE carrot cake and those look delicious. YUM!!! if i wanted to make a cake instead of cupcakes add on what, about 10-15 minutes depending on pan size?
ReplyDeleteHi! Yes, depending on pan size - if you do a bundt type cake it will be at least 10-15 minutes more, probably 25.. Smaller loaf pain will be about 15 minutes more MAX.. Make sure you test it on the early side - don't want all your hard work to go to waste! Good luck - let us know how it turns out!
ReplyDeletethank you! will be modifying to make it gluten free as a bday cake.
ReplyDelete