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Hello everyone, I hope you are all well.

These carrot cupcakes are very moist and tasty, the secret is to add both grated carrot and grated apple to the batter.

I made these cupcakes with a marshmallow cream cheese frosting, here is the recipe – enjoy!

 

Carrot cupcakes (yield: 20)

  • 2  1/2 cup (320 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (230 g) butter, at room temperature
  • 2  1/2 cups (450 g) regular sugar
  • 4 large eggs
  • 1/3 cup (85 ml) warm milk
  • 4-5 medium carrots, finely grated
  • 1 medium apple, finely grated
  • 2  1/2 oz. (75 g) walnuts or pecans, chopped

Preheat the oven to 350˚F (180˚C). Line two cupcake trays with paper cases.

Sift the flour, baking powder, salt and cinnamon at least twice, then set aside.

Put the butter and sugar into a bowl and beat until fluffy, about 5 minutes.

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Beating on low speed, add one egg at a time. Beat well between each addition, but do not overmix.

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Add the flour mixture and warm milk in two additions. Beat until just combined.

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Add the finely grated carrots and apple, and the chopped nuts.

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Use an ice cream scoop to divide the mixture between the cupcake cases.

Bake in the middle of the preheated oven for about 18 minutes.

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Leave to cool completely.

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Marshmallow cream cheese frosting

  • 10 oz. (300 g) cream cheese
  • 1/2 jar Marshmallow Fluff

 

Put the cream cheese and the Marshmallow Fluff into a bowl and mix until well blended.

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I use a Wilton 1A tip here to make two swirls on top of each cupcake.

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I hope I was able to tempt you…

Take care of each other, hugs from me to you.

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