24 Karrot Gold Cupcakes Recipe

Name: 24 Karrot Gold Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon ground nutmeg; 2 large eggs; 1 cup sugar; 1/2 cup packed brown sugar; 1 cup canola oil; 1 teaspoon vanilla extract; 2 cups grated carrots (about 5); 1 cup chopped walnuts; 1/2 stick unsalted butter; 8 ounces cream cheese; 3 1/2 cups powdered sugar; 3/4 teaspoon vanilla extract; 1/2 teaspoon cinnamon

Servings: persons

2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1 cup sugar
1/2 cup packed brown sugar
1 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots (about 5)
1 cup chopped walnuts
1/2 stick unsalted butter
8 ounces cream cheese
3 1/2 cups powdered sugar
3/4 teaspoon vanilla extract
1/2 teaspoon cinnamon

1
Preheat the oven to 350 degrees F.
2
Whisk together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl.
3
In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick.
4
Reduce speed to low and add the flour mixture, beating just until blended.
5
Stir in the vanilla, carrots, and walnuts until well blended.
6
Line 12 cup cupcake or muffin pan 2/3-full with batter.
7
Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.
8
Cool the cupcakes completely.
9
Beat butter and cream cheese at medium speed until creamy (2-3 minutes).
10
Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping down walls with rubber spatula each time).
11
Add cinnamon and fold by hand into frosting.
12
Serve within 24 hours.
13
To assemble:
14
Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip.
15
Add edible gold glitter stars if desired.

2072

kcal

Calories

115

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, and more.

Yes, 24 Karrot Gold Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

24 Karrot Gold Cupcakes

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