Carrot Cake Cupcakes With Cream Cheese Filling Recipe
Ingredients
For the Carrot Cake Cupcakes:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup vegetable oil
1 1/2 cups light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 1/2 cups finely grated carrots
1 cup chopped walnuts
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper liners.
2. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the oil and brown sugar until combined. Beat in the eggs one at a time. Beat in the vanilla.
4. Gradually beat in the dry ingredients until combined. Stir in the carrots and walnuts.
5. Fill cupcake liners 2/3 full. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely.
6. To make the frosting, beat together the cream cheese and butter until smooth. Beat in the powdered sugar and vanilla until combined.
7. Fill a pastry bag fitted with a large star tip with the cream cheese frosting. Insert the tip into the center of each cooled cupcake and squeeze in some of the filling. Pipe the frosting onto the cupcakes.
8. Refrigerate cupcakes until ready to serve.
Nutrition
Serving Size: 1 cupcake
Calories: 396
Total Fat: 24.7g
Cholesterol: 59mg
Sodium: 269mg
Total Carbohydrates: 42.6g
Sugars: 28.4g
Protein: 4.4g
Tips for Perfect Cupcakes
When making carrot cake cupcakes, there are a few tips to keep in mind to ensure the best results. First, be sure to use fresh carrots that have been grated on the finest side of a box grater. This will ensure that the carrot pieces are small enough to be tender in the cupcakes.
Next, be sure to measure the flour correctly. Too much flour can result in dry, dense cupcakes. The best way to measure flour is to use a kitchen scale and weigh it out. For accurate measurements, use the spoon and level method, where you spoon the flour into a dry measuring cup and level it off with a knife.
Finally, it’s important to fill the cupcake liners 2/3 full. If you fill them too full, the cupcakes will overflow in the oven. If you fill them too little, the cupcakes will be too flat. Use an ice cream scoop to get the perfect amount of batter in each cupcake liner.
Storage and Make Ahead Tips
These cupcakes can be stored in an airtight container at room temperature for up to 3 days. The cupcakes can also be frozen for up to 2 months. To freeze, place the cupcakes in a freezer safe bag or container and store in the freezer. To thaw, place the cupcakes in the refrigerator overnight.
The cupcakes can also be made ahead of time. The cupcakes can be baked and stored in an airtight container at room temperature for up to 3 days before frosting. The frosting can also be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Allow the frosting to come to room temperature before using.
Serving Suggestions
These carrot cake cupcakes are perfect for any occasion! Serve them at a birthday or holiday party, or enjoy them as an afternoon snack. They also make a great dessert for a potluck or picnic.
For a festive look, top the cupcakes with a sprinkle of chopped walnuts or a few grated carrots. You can also add a dollop of cream cheese frosting for an extra special touch. Enjoy!
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