Description

These Carrot Cake Cupcakes are a delightful treat that blends the sweetness of carrots with spiced flavors and a creamy frosting. Perfect for any occasion, they are simple to prepare and sure to impress anyone looking for a quick dessert.

Ingredients

Scale

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
3/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla
2 cups carrots grated
8 ounces cream cheese room temperature
1/2 cup unsalted butter softened
1 teaspoon vanilla extract
1 pinch salt
6 cups powdered sugar sifted
2 ounces orange fondant
1 ounce green fondant

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Instructions

Preheat the oven to 350°F (177ºC).
In a medium bowl, whisk together flour, baking powder, baking soda, salt, spices, and chopped walnuts; set aside.
In a stand mixer bowl, combine oil and both sugars, beating until well blended.
Add eggs and vanilla, mixing until combined.
Stir in the grated carrots until fully combined.
Gradually add the flour mixture, half a cup at a time, mixing just until combined without overmixing.
Line a cupcake pan with liners and fill each about ¾ full with batter.
Bake for 18-20 minutes, until a toothpick comes out clean.
While baking, shape fondant into carrots as desired.
Once baked, cool the cupcakes completely on a rack.
In a stand mixer, mix cream cheese, butter, salt, and vanilla until creamy and smooth.
Gradually add sifted powdered sugar, one cup at a time, until achieving desired frosting thickness.
Pipe frosting on top of cooled cupcakes and garnish with fondant carrots.

Notes

Make sure to sift the powdered sugar for a smoother frosting texture.
You can add raisins for extra sweetness if desired.
Store leftovers in an airtight container to keep them fresh.

Nutrition

Serving Size: 1 cupcake
Calories: 310
Sugar: 28g
Sodium: 210mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg