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Carrot Cupcakes With Cream Cheese Frosting: Cupcake Show #21

The.Cupcake.Show's picture
I've taken an old-fashioned carrot cake, added walnuts and pineapple to it and made it into a cupcake that's topped with cream cheese frosting....carrots never tasted so good!
Ingredients
For dry ingredients
  Flour 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon powder 1 1⁄2 Teaspoon
  Chopped walnuts 3⁄4 Cup (12 tbs)
  Grated carrots 2 Cup (32 tbs)
For wet ingredients
  Eggs 2
  Canola oil 1⁄2 Cup (8 tbs)
  Canned crushed pineapple 1 Cup (16 tbs), drained
For cream cheese frosting
  Cream cheese 4 Ounce
  Butter 2 Tablespoon
  Powdered sugar 1 Cup (16 tbs)
  Lemon extract 1⁄4 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat oven to 350 ̊F.
2. Line the cupcake pan with cupcake liners.

MAKING
3. In a medium bowl, put all the dry ingredients except carrots and stir with whisk until mixed.
4. Add grated carrots and toss well with a spatula.
5. In a mixer bowl fitted in a stand mixer, beat the eggs until frothy using a paddle attachment.
6. While still beating, slowly stream in the canola oil and beat until combined.
7. Put the flour mixture in the egg mixture and continue beating on slow speed.
8. Add the pineapple and mix for few seconds.
9. Divide the batter equally in the muffin tins using a cookie scoop and bake in oven for 22 minutes or until a toothpick inserted comes out clean.

FINALIZING
10. Let the cupcake cool in the pan for 5 minutes.
11. Remove the cupcakes form the pan using a paring knife, place them on cooling rack and allow to cool completely for about 1 hour.
12. In a mixer bowl fitted in a stand mixer, cream together cream cheese and butter for about 1 minute.
13. Scrape the sides of the bowl, and add in lemon extract and vanilla, and whisk well.
14. Stop the mixer, add in powdered sugar and whisk for 2 minutes, scrape the sides of bowl once while whisking.

SERVING
15. Spread the frosting over cooled cupcakes and sprinkle pecans on top and serve.

TIPS
You can freeze the cupcakes, by placing them on tray in freezer and then putting them on plastic bag and return in freezer.

Things You Will Need
12 cup muffin pan, cupcake liners, stand mixer

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Ingredient: 
Carrot
Interest: 
Party
Preparation Time: 
115 Minutes
Cook Time: 
25 Minutes
Ready In: 
140 Minutes
Servings: 
12

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