1 stick butter, at room temperature (for the frosting)
1 stick cream cheese, at room temperature (for the frosting)
2 cups icing sugar, (for the frosting)
1 teaspoon vanilla essence, (for the frosting)
Preparation
60h
0 mins
Medium
In a bowl, add the flour, baking soda, salt, cinnamon, and nuts.
In another bowl, add the eggs with the sugar, oil, and vanilla extract. Add the applesauce and grated carrots and mix.
Add the liquid mixture to the bowl with flour and incorporate all the ingredients until perfectly homogeneous without lumps.
Preheat the oven to 180°C (350°F), place cupcake liners in a tray for 12 cupcakes, and slowly pour the mixture into each mold without filling them to the top.
Bake for 20 to 23 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool before decorating with the frosting.
To make the frosting: mix the butter with the cream cheese, incorporate thoroughly, add the vanilla extract, and gradually add the powdered sugar, beating until achieving the desired consistency.
Decorate the cupcakes with a piping bag or a plastic bag with a small hole; if you like, you can sprinkle a little chopped nuts on the frosting once applied and enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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