Name: Carrot Cake Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: 1 cup (100 g) chopped walnuts -; 1 pound (450 g) carrots (about 3 1/2 cups, grated) -; 3 large eggs -; 1/2 cup (120 ml) of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes) -; 1 teaspoon vanilla extract -; 2 cups (400 g) sugar -; 1 cup (240 ml) vegetable oil -; 1 tablespoon orange zest -; 3 cups (400 g) all-purpose flour -; 1 teaspoon baking soda -; 2 teaspoons baking powder -; 1 teaspoon kosher salt -; 1/2 teaspoon ground cardamom -; 1 teaspoon ground cinnamon -; CREAM CHEESE FROSTING: -; 1 cup unsalted butter, softened -; 16 ounces Philadelphia cream cheese -; 2 cups powdered sugar, sifted -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake Cupcakes

1. 1 cup (100 g) chopped walnuts -

2. 1 pound (450 g) carrots (about 3 1/2 cups, grated) -

3. 3 large eggs -

4. 1/2 cup (120 ml) of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes) -

5. 1 teaspoon vanilla extract -

6. 2 cups (400 g) sugar -

7. 1 cup (240 ml) vegetable oil -

8. 1 tablespoon orange zest -

9. 3 cups (400 g) all-purpose flour -

10. 1 teaspoon baking soda -

11. 2 teaspoons baking powder -

12. 1 teaspoon kosher salt -

13. 1/2 teaspoon ground cardamom -

14. 1 teaspoon ground cinnamon -

15. CREAM CHEESE FROSTING: -

16. 1 cup unsalted butter, softened -

17. 16 ounces Philadelphia cream cheese -

18. 2 cups powdered sugar, sifted -

How to cook deliciously - Carrot Cake Cupcakes

1. Stage

Toast the walnuts and prepare the pans: Preheat the oven to 350°F. Toast the walnuts in the oven for 5 to 8 minutes. Remove from the oven and set aside to cool. Line 2 standard muffin/cupcake pans with liners.

2. Stage

Mix the wet ingredients and carrots: Combine the sugar, eggs, oil, buttermilk, orange zest, and vanilla together in a bowl and whisk thoroughly. Stir in the grated carrots.

3. Stage

Mix the dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.

4. Stage

Fold together and add the nuts: Fold the flour mixture into the carrot mixture until combined, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.

5. Stage

Bake: Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake at 350°F until a toothpick inserted in the center of a few cupcakes comes out clean or with a few crumbs, 19 to 21 minutes, rotating the pan after the first 15 minutes of baking. Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.

6. Stage

Make the frosting: Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix until creamy. Spread or pipe onto cooled cupcakes.