24 Karrot Gold Cupcakes
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
39
Spice
35
Sweetness
61
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Flour1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Baking Powder1 tsp
Salt1 tsp
Ground Nutmeg2 large
Egg1 cup
Sugar1 cup
Brown Sugar (packed)1 cup
Canola Oil3 tsp
Vanilla Extract2 cups
Carrot (grated about 5)1 cup
Walnut (chopped)230 g
Cream Cheese3.5 cups
Powdered Sugar1 tsp
CinnamonDirections:
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
Cream Cheese Frosting: 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: Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip
14
Add edible gold glitter stars if desired