Recipe: Yummy Carrot cupcakes

Carrot cupcakes. Keywords: carrot cake cupcakes, carrot cupcakes, cream cheese frosting, carrot cake dessert. Tag @pinchofyum on Instagram and hashtag it #pinchofyum. Soft, fluffy, and moist carrot cake cupcakes!

Perfect for Easter or any time of year! Easter is just a little over a month away and one of my favorite. Everyone seems to love Carrot Cake, so I often make these Carrot Cupcakes as they're easy to transport and look so pretty. You can cook Carrot cupcakes using 17 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Carrot cupcakes

1. It's 1/2 cup of white sugar 100g.
2. Prepare 1/3 cup of brown sugar 67g.
3. You need 1 1/4 cups of all purpose flour 150g.
4. You need 1/4 tsp of cinnamon.
5. Prepare 1/4 tsp of all-spice.
6. You need 1/4 tsp of cardamom.
7. You need 1/4 tsp of ginger.
8. It's 1 tsp of baking powder 4g.
9. It's 1 tsp of baking soda.
10. Prepare 1 tsp of salt 5g, kosher.
11. It's 1/3 cup of sour cream 80 mL.
12. Prepare 1/3 cup of vegetable oil 80 ml.
13. It's 1/3 cup of apple sauce 80 ml.
14. You need 2 of eggs.
15. It's 1 tsp of vanilla.
16. It's 1/2 cup of chopped walnuts 60g, toasted!.
17. It's 1/2 lb of carrots 226g, shredded (about 2 cups).

This Carrot Cake Cupcakes recipe is unbelievably (yes, I'm going to use the "m" word) moist and perfectly spiced and loaded up with fresh carrots, and topped with the most heavenly cream cheese. These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats.

Carrot cupcakes step by step

1. 1. Preheat the oven to 350 degrees F, add papers to cupcakes tin then grate the carrots, and toast the nuts. 2. Beat the sugar, oil, eggs, sour cream, apple sauce, and vanilla together in a large bowl. 3. In another bowl, sift together dry ingredients and whisk together. 4. Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl down..
2. 5. Fold the carrots and walnuts into the batter.. Fill the cupcake papers about 3/4 the way up. I usually use an ice cream scooper 7. Bake at 375F for 5 minutes then reduce to 350F and bake another 12 minutes, or until springy in center.. Allow the cupcakes to cool completely before frosting.

Carrot Cupcakes Recipe photo by Taste of Home. Topped With A Heavenly Brown Sugar Cream Cheese Frosting, These Moist Carrot Cake Cupcakes Have Just The Right Amount Of Spice, And Will Be Perfect For Any Spring Or Easter Celebrations! Vegan & Healthy Carrot Cake Cupcakes. No one can ever tell they aren't full of fat and calories! These moist and fluffy carrot cake cupcakes are beyond delicious with toasted walnuts, a perfect mix of.