Carrot Cake Cupcakes
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5.0
6 reviews
Excellent
Carrot Cake Cupcakes
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Carrot Cupcakes
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Dash of Salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup shredded carrots
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
Frosting
- 4 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 2 1/2 cups powdered sugar
- 3 tablespoons heavy cream
carrot topper
- 4 ounces Orange fondant
- leaf green gel food color
Instructions
Cupcakes
- Preheat your oven to 400 degrees. Line a muffin pan with cupcake liners.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large mixing bowl, add in the oil, sugar, eggs, and vanilla extract. Beat with a hand mixer on medium until combined.
- Once your wet ingredients are incorporated, slowly add 1/3 of the dry ingredients. Beat until the dry ingredients are worked in. Repeat with the last to thirds of the dry ingredients.
- Once the ingredients are well-combined, fold in the shredded carrots.
- Scoop the batter into your muffin pan and fill ¾ full.
- Bake for about 20 minutes or until a toothpick comes out clean when inserted in the center of the cupcake. Allow to cool completely.
Frosting
- In a mixing bowl, add in the cream cheese and butter. Mix until light and fluffy.
- Add in the powdered sugar and heavy cream. Mix until incorporated. Turn the mixer on high and beat for another 2 minutes until the frosting is fluffy.
- Add the frosting into a piping bag with a 1A tip and pipe swirls on the cooled cupcakes.
Toppers
- Divide your orange fondant into 10 1-inch balls.
- Roll out each ball into a 2-inch long shape and ½ an inch thick. It should resemble a baby carrot.
- Flatten the top of your fondant carrot where the leaves will go. Work the other end with your fingers to give to taper it off and give it a sort of point.
- Use a toothpick to score some lines on the fondant carrot. This will give it some realistic texture. Place a fondant carrot on top of each frosted cupcake.
- Color about 1/4 cup of the leftover frosting with leaf green gel food color. Place in a piping bag fitted with a small round piping tip. Add 3 green leaves to the top of each carrot.
- Store in an airtight container in the fridge.
Nutrition Information
Show Details
Calories
394kcal
(20%)
Carbohydrates
46g
(15%)
Protein
2g
(4%)
Fat
22g
(34%)
Saturated Fat
15g
(75%)
Cholesterol
75mg
(25%)
Sodium
166mg
(7%)
Potassium
85mg
(2%)
Sugar
40g
(80%)
Vitamin A
2155IU
(43%)
Vitamin C
0.6mg
(1%)
Calcium
36mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 10cupcakes
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 75mg | 25% |
| Sodium | 166mg | 7% |
| Potassium | 85mg | 2% |
| Sugar | 40g | 80% |
| Vitamin A | 2155IU | 43% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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