Carrot Cupcakes with Brown Sugar Cream Cheese Frosting
User Reviews
5.0
3 reviews
Excellent
Carrot Cupcakes with Brown Sugar Cream Cheese Frosting
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These moist, simple and naturally orange tinted cupcakes engage your senses with an aromatic balance of spices and topped with this AH-mazing brown sugar cream cheese frosting.
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Ingredients
Carrot Cupcakes
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup sugar I use natural cane sugar
- 2 eggs
- ½ cup oil I like avocado or grapeseed oil
- ¼ cup sour cream
- 1 ½ cups carrots finely grated
- ¼- ½ cup walnuts chopped (optional)
Brown Sugar Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup butter softened
- ⅔ cup brown sugar
- 2 teaspoons vanilla
- Dash of Salt
- 3 cups powdered sugar may need a bit more or less
- 2 Tablespoons walnuts chopped of halves for topping (optional)
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Instructions
CUPCAKES
- In the bowl of a mixer, toss in sugar, eggs and oil; beat on medium speed (start slow and increase slowly, so you don't sploosh everywhere), it should be thick and foamy, about 2 minutes.
- Meanwhile while that is mixing, in a medium bowl, whisk together your flour, soda, baking powder, cinnamon and salt. Set aside.
- Add sour cream, vanilla and grated carrots (I pulverized mine in my food processor, super fine) and mix well, might not fully come together and will be rather "soupy." Slowly add your dry ingredients and stir or mix on lowest setting just until blended.
- Double up your cupcake liners if desired, spray lightly with non-stick spray or oil, this will help them release easier. Fill cupcake liners slightly more than ½ full.
- Bake at 350° for 18-20 minutes until tops spring back when lightly touched. For mini-cupcakes bake for about 15-16 minutes.
- Remove from oven to cooling rack, let rest 2-3 minutes in pan, then transfer cupcakes to cooling rack to cool completely.
Brown Sugar Cream Cheese Buttercream
- Beat together the cream cheese, butter and brown sugar until light and smooth. Try medium-high speed for about 2 minutes.
- Allow to sit for 5-10 minutes until brown sugar dissolves completely into the butter/cheese mixture.
- Next add vanilla, salt and enough powdered sugar to make a thick frosting. I used a large star tip to frost the cupcakes. If you don't want as much frosting on these cupcakes, or plan on just spreading it on, you may halve the recipe for the frosting. But, why would you do that?
Equipments used:
Nutrition Information
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Serving
1cupcake
Calories
365kcal
(18%)
Carbohydrates
48g
(16%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
46mg
(15%)
Sodium
173mg
(7%)
Potassium
97mg
(3%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
2156IU
(43%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 365kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 173mg | 7% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 2156IU | 43% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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