Carrot Cake Cupcakes PT50M https://img5.recipesrun.com/201907/2019/1024/25/4/693238/300x200x50.jpg 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
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Carrot Cake Cupcakes

By Tracy

20 Person
50 Minutes
0 Calories
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.

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

Method

  • 01
    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.
  • 02
    Line 2 12-well cupcake pans with cupcake liner papers.
  • 03
    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.
  • 04
    Mix dry ingredients: In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
  • 05
    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.
  • 06
    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.
  • 07
    Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.
  • 08
    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.

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    Carrot Cake Cupcakes

    4.7

    ( 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
    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 Tracy
    647 Recipes

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