Carrot Cake Cupcakes PT50M https://img5.recipesrun.com/201907/2019/1024/25/4/693238/300x200x90.jpg Carrot Cake Cupcakes! Those who prefer heavy amount of cloves and raisins are traditionalists; they have a penchant for nostalgia and reminiscing over their fragrant and fruity carrot cakes that encapsulate their childhood. Dolloped with some cream cheese frosting, it’s a carrot cupcake that emulates old times from way back when with a bit of a contemporary twist. A funky cupcake that anyone’s personality can appreciate. 20 servings Ingredients: 2 cups powdered sugar, sifted 16 oz. philadelphia cream cheese 1 cup unsalted butter, softened 1 tsp. ground cinnamon 1/2 tsp. ground cardamom 1 tsp. kosher salt 2 tsp. baking powder 1 tsp. baking soda 3 cups all-purpose flour 1 tbsp. orange zest 1 cup vegetable oil 2 cups sugar 1 tsp. vanilla extract 1/2 cup buttermilk 3 large eggs 1 pound carrots 1 cup chopped walnuts

Carrot Cake Cupcakes

4.9

( By Tracy )

Carrot Cake Cupcakes! Those who prefer heavy amount of cloves and raisins are traditionalists; they have a penchant for nostalgia and reminiscing over their fragrant and fruity carrot cakes that encapsulate their childhood. Dolloped with some cream cheese frosting, it’s a carrot cupcake that emulates old times from way back when with a bit of a contemporary twist. A funky cupcake that anyone’s personality can appreciate.

01 Information

Grade medium
Serving 20 servings
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

Cream Cheese Frosting
- 2 cups powdered sugar, sifted
- 16 oz. philadelphia cream cheese
- 1 cup unsalted butter, softened
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1 tsp. kosher salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3 cups all-purpose flour
- 1 tbsp. orange zest
- 1 cup vegetable oil
- 2 cups sugar
- 1 tsp. vanilla extract
- 1/2 cup buttermilk
- 3 large eggs
- 1 pound carrots
- 1 cup chopped walnuts

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03 Method

Step 1

Toast the walnuts: Preheat the oven to 350°F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
Step 2

Line 2 12-well cupcake pans with cupcake liner papers.
Step 3

Mix wet ingredients and carrots: Place the buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly. Then stir in the grated carrots.
Step 4

Mix dry ingredients: In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
Step 5

Fold dry ingredients into wet, add walnuts: Fold the flour mixture into the carrot mixture, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.
Step 6

Bake: Scoop the batter into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350° F, rotating the pan after the first 15 minutes of baking.
Step 7

Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.
Step 8

Make the frosting: Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread or pipe onto cooled cupcakes.

04 Author

Tracy

647 Recipes

Carrot Cake Cupcakes

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