🥕 Carrot cake cupcakes with cream cheese frosting
Ingredients
- 156 g all-purpose flour
- 150 g brown sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon, 1/4 tsp ground nutmeg
- 120 ml oil
- 2 large eggs
- 1 tsp vanilla extract
- 80 g Greek yogurt or sour cream
- 160 g finely grated carrots
- 60 g walnuts or pecans, chopped
- 115 g softened butter
- 225 g cream cheese
- 250 g powdered sugar
Method
- Preheat the oven to 175 °C (350 °F) and line a 12-cup tin with cases.
- Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together.
- Whisk the eggs and brown sugar about 1 min, then add the oil, yogurt and vanilla.
- Fold in the grated carrots and the nuts.
- Tip in the dry mixture and fold gently, just until no flour shows. Do not work it further: that is what keeps the cupcakes tender.
- Fill the cases three quarters full and bake 18 to 22 min, until a skewer comes out clean. Cool COMPLETELY before frosting.
- Beat the butter 1 min, add the cream cheese and beat smooth, then the powdered sugar bit by bit and the vanilla. Beat 1 to 2 min. If the frosting is too soft, 30 min in the fridge firms it up.
- Frost with a piping bag or a spatula.
- To decorate: split the leftover frosting in two, tint one orange and one green, and pipe little carrots with their tops.
Adapted from The Cooking Foodie (YouTube)
Open this recipe in Fogar — shopping list, pantry, weekly menu