Wednesday, September 14, 2011

Carrot Walnut Cupcakes

This recipe makes approx. 18 cupcakes, while getting your ingredients together preheat your oven to 350 and line cupcake pans with your favorite liners.
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 2 lg eggs
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts
  1. In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, salt and nutmeg.
  2. In your mixer beat eggs, sugar, brown sugar, oil and milk until light and thick.
  3. Reduce speed on your mixer and add in the flour mixture. Beat only till blended. Stir in carrots, walnuts and vanilla.
  4. Spoon batter into cupcake liners and bake 20 minutes.
  5. Let cupcakes cool 5-10 minutes, then remove from baking pan and cool completely on wire racks.
Cream Cheese Icing
  • 8oz softened cream cheese
  • 1 stick unsalted butter, softened
  • 16oz confect sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla
  1. Beat the butter and cream cheese until light and fluffy
  2. Add the sugar, vanilla and 2 tbsp of milk, add another tbsp of milk if the mixture is too thick
  3. Frost your cupcakes, decorate with sprinkles and enjoy
This frosting isn't thick enough to pipe on your cupcakes, it tastes delicious and is a great spreadable icing. If you are looking for a cream cheese icing you can pipe let me know and I will share one with you.

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