18-Carrot Cupcakes
Carrots were initially used in sweet dishes in the Middle Ages, before they became a popular vegetable in savory dishes.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
18-Carrot Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grate the carrots.
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In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Fold in the grated carrots.
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Divide the batter evenly among the cupcake liners in a muffin tin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
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In a mixing bowl, beat the cream cheese, powdered sugar, lemon juice, and orange zest until smooth and creamy.
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Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 28g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
