Carrot Cupcakes PT53M https://img4.recipesrun.com/201907/2019/1028/ad/b/883177/300x200x90.jpg Carrot Cupcakes! I didn’t make any modifications to this recipe, the only thing that I didn’t have was cloves, but I left everything else alone. I thought this recipe was a good classic carrot cake recipe. Since it’s not very sweet, the un-frosted version of this cupcakes would be good as breakfast, and the sweet cream cheese frosting would make a sophisticated dessert. In the future, I may add walnut or pecan as variation. 6 servings Ingredients: 1/2 tsp. pure vanilla extract 3/4 cup confectioners’ sugar 4 tbsp. unsalted butter, room temperature 8 oz. cream cheese, room temperature 1/4 tsp. ground cloves 1 tsp. ground ginger 1 tsp. ground cinnamon 1 tsp. salt 2 tsp. baking powder 1 tsp. baking soda 3 cups all-purpose flour 1/2 cup golden raisins 1 vanilla bean 1/3 cup buttermilk 1 1/2 cups vegetable oil 2 cups sugar 3 large eggs, room temperature 1 pound carrots, finely grated

Carrot Cupcakes

4.3

( By Ellie )

Carrot Cupcakes! I didn’t make any modifications to this recipe, the only thing that I didn’t have was cloves, but I left everything else alone. I thought this recipe was a good classic carrot cake recipe. Since it’s not very sweet, the un-frosted version of this cupcakes would be good as breakfast, and the sweet cream cheese frosting would make a sophisticated dessert. In the future, I may add walnut or pecan as variation.

01 Information

Grade medium
Serving 6 servings
Prep Time 20 Mins
Cook Time 33 Mins
Total Time 53 Mins

02 Ingredients

Frosting
- 1/2 tsp. pure vanilla extract
- 3/4 cup confectioners’ sugar
- 4 tbsp. unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
Cupcakes
- 1/4 tsp. ground cloves
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3 cups all-purpose flour
- 1/2 cup golden raisins
- 1 vanilla bean
- 1/3 cup buttermilk
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 3 large eggs, room temperature
- 1 pound carrots, finely grated

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03 Method

Step 1

Make cupcakes: Preheat oven to 325 degrees F. Line mini muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, vanilla-bean seeds, and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
Step 2

Divide batter among liners, filling 3/4 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.
Step 3

Make the frosting: Beat cream cheese and butter with 1/4 cup confectioners’ sugar. Continue to beat while adding remaining sugar 1/4 cup at a time. Add vanilla, and beat until fluffy, about 5 minutes. Yield~ 2 dozen standard size cupcakes.

04 Author

Ellie

1078 Recipes

Carrot Cupcakes

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