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    Carrot Cake Cupcakes

    INGREDIENTS
    FOR THE CUPCAKES

    • 2 c. all-purpose flour 
    • 1 tsp. kosher salt
    • 1 tsp. baking soda
    • 1 tsp. cinnamon
    • 1/4 tsp. grated nutmeg 
    • 1 c. (2 sticks) butter, softened 
    • 3/4 c. granulated sugar 
    • 1/4 c. packed brown sugar
    • 2 large eggs
    • 1 1/2 tsp. pure vanilla extract
    • 1/2 c. milk
    • 1 c. grated carrots (from about 2 medium) 
    • 3/4 c. toasted pecans, roughly chopped 

    FOR THE FROSTING

    • 1 (8-oz.) block cream cheese
    • 1/2 c. (1 stick) butter, softened
    • 4 c. powdered sugar  
    • 1 tsp. pure vanilla extract 
    • 1/2 tsp. cinnamon 
    • 1/4 tsp. kosher salt

    Carrot Cake Cupcakes


    DIRECTIONS

    1. Make cupcakes: Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg. 
    2. In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool. 

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