Carrot Cake Cupcakes with Cream Cheese Frosting might be just the American recipe you are searching for. This recipe makes 12 servings with 569 calories, 5g of protein, and 31g of fat each. For $1.25 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Cooking Classy has 474 fans. If you have curly parsley, baking powder, ground cinnamon, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 50 minutes. With a spoonacular score of 43%, this dish is solid. The BEST Carrot Cake Cupcakes with Cream Cheese Frosting, Carrot Cake Cupcakes with Cream Cheese Frosting, and Carrot Cake Cupcakes with Cream Cheese Frosting are very similar to this recipe.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 20 minutes

Ingredients:

Equipment:

Cooking instruction summary:

For the cupcakes:Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds, set aside. Shred carrots as directed in notes below, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar, then add eggs and using an electric hand mixer, blend mixture on low speed 30 seconds, until slightly pale. Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined, then mix 20 seconds longer. Mix in half of the dry ingredients, then pour the shredded carrots into the bowl with the remaining flour mixture and toss in flour mixture to coat carrots (they'll clump together a bit but that's fine). Pour carrot mixture into the batter and blend until evenly combined. Pour batter into paper-lined muffin cups, filling each cup about 3/4 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 21 minutes. Cool in muffin tin several minutes then transfer to a wire rack and cool completely.For the frosting: Using an electric mixer whip together butter and cream cheese on medium-high speed until smooth and fluffy. Mix in vanilla extract. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. If frosting is slightly runny freeze several minutes then mix again and repeat if needed. Frost cupcakes with cream cheese frosting then immediately roll edges of frosting in chopped pecans. For the decoration:Tint marzipan with orange gel coloring and knead to evenly incorporate color. Separate small pieces at a time (I did 4g carrots) then roll into carrot shapes (roll a tapered log shape). Dip a toothpick lightly in cocoa powder, shaking of excess then gently roll carrot across toothpick (in random places) while slightly rotating to make slight indentations (to give it that natural look). Poke a small hole in the top of each carrot and insert parsley. Gently press carrots into frosting on tops of cupcakes. Store in an airtight container in refrigerator. Allow to rest at room temperature until no longer cold before serving.Recipe Source: Cooking Classy

Step by step:

1. For the cupcakes:Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds, set aside. Shred carrots as directed in notes below, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar, then add eggs and using an electric hand mixer, blend mixture on low speed 30 seconds, until slightly pale.

2. Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined, then mix 20 seconds longer.

3. Mix in half of the dry ingredients, then pour the shredded carrots into the bowl with the remaining flour mixture and toss in flour mixture to coat carrots (they'll clump together a bit but that's fine).

4. Pour carrot mixture into the batter and blend until evenly combined.

5. Pour batter into paper-lined muffin cups, filling each cup about 3/4 full.

6. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 21 minutes. Cool in muffin tin several minutes then transfer to a wire rack and cool completely.For the frosting: Using an electric mixer whip together butter and cream cheese on medium-high speed until smooth and fluffy.

7. Mix in vanilla extract. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. If frosting is slightly runny freeze several minutes then mix again and repeat if needed. Frost cupcakes with cream cheese frosting then immediately roll edges of frosting in chopped pecans. For the decoration:Tint marzipan with orange gel coloring and knead to evenly incorporate color. Separate small pieces at a time (I did 4g carrots) then roll into carrot shapes (roll a tapered log shape). Dip a toothpick lightly in cocoa powder, shaking of excess then gently roll carrot across toothpick (in random places) while slightly rotating to make slight indentations (to give it that natural look). Poke a small hole in the top of each carrot and insert parsley. Gently press carrots into frosting on tops of cupcakes. Store in an airtight container in refrigerator. Allow to rest at room temperature until no longer cold before serving.Recipe Source: Cooking Classy

Nutrition Information: