Carrot Cupcakes Recipe

Name: Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz carrots, finely grated; 6 tbsp lemon juice; 1 cup granulated sugar; 3/4 cup salted butter, softened; 1 tsp vanilla extract; 3 None eggs; 1 1/2 cups self-rising flour; 1 tsp baking powder; 3/4 cup ground almonds; None None green and orange food coloring; 5.25 oz marzipan; 2 cups powdered sugar + extra, for dusting; 2 tbsp pistachios, chopped

Servings: persons

7 oz carrots, finely grated
6 tbsp lemon juice
1 cup granulated sugar
3/4 cup salted butter, softened
1 tsp vanilla extract
3 None eggs
1 1/2 cups self-rising flour
1 tsp baking powder
3/4 cup ground almonds
None None green and orange food coloring
5.25 oz marzipan
2 cups powdered sugar + extra, for dusting
2 tbsp pistachios, chopped

1
Preheat oven to 350u00b0F. Line a 12-cup muffin tray with paper liners. Combine carrots with 2 tbsp lemon juice.
2
Beat sugar, butter, vanilla, eggs, flour, baking powder and ground almonds until smooth and creamy. Add carrots and mix until just combined. Distribute between paper liners and bake for 20-25 mins, until just firm to the touch.
3
Meanwhile, dust a work surface with powdered sugar. Knead a drop of green food coloring into 1 oz marzipan and a little orange food coloring into the rest. Make 12 carrot shapes with the orange and green marzipan.
4
For the icing, mix powdered sugar with enough lemon juice to make a thick icing. Add a little green food coloring then spread over cupcakes. Arrange marzipan carrots and chopped nuts on top.

1189

kcal

Calories

Fat

159

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 13 ingredients. The key ingredients include: 7 oz carrots, finely grated, 6 tbsp lemon juice, 1 cup granulated sugar, 3/4 cup salted butter, softened, and more.

Yes, Carrot 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.

Carrot Cupcakes

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