Carrot Cupcakes with Cream Cheese Frosting
This Easter, enjoy these delicious carrot cupcakes with cream cheese frosting. They can be decorated with marzipan carrots or whole walnuts.
Reviewed by Editorial Team of Kiwilimón
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21 comentarios
Ingredients
20
Servings
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 1 teaspoon vanilla essence
- 3 eggs, large
- 2 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups carrot, finely grated
- 1 cup walnuts, chopped
- 340 grams cream cheese
- 230 grams unsalted butter
- 1 teaspoon vanilla essence
- 1/2 kilos icing sugar
Preparation
45 mins
0 mins
Low
- Preheat the oven to 200°C (350 F).
- In a mixing bowl, combine the sugar, oil, and vanilla extract. Add the eggs, one at a time.
- In another bowl, mix the flour, cinnamon, baking soda, and salt.
- With the mixer on low speed, add half of the flour mixture to the egg mixture. Add the grated carrots and walnuts. Finally, add the remaining flour and mix well. Blend until everything is combined.
- Place cupcake liners in a cupcake tray.
- Fill each cupcake liner 3/4 full.
- Bake at 200°C (400 F) for 10 minutes, then reduce the temperature to 180°C (350 F) and cook for another 35 minutes.
- Let the cupcakes cool on a rack when they are ready.
- Prepare the frosting: cream the cream cheese and butter (at room temperature) and add the vanilla. Add the powdered sugar and beat with an electric mixer until it reaches the desired consistency.
- Decorate the cupcakes with marzipan carrots.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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