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Easter Carrot Cake Cupcakes Recipe

Easter Carrot Cake Cupcakes Recipe | Easter Cupcakes Recipe | Cupcakes Recipe | Easter Dessert Recipe | Easter Treats | Carrot Cake Recipe #easter #carrotcake #cupcakes #eastercupcakes #eastertreats #easterdessert #cupcakesrecipe

Easter Carrot Cake Cupcakes - Clearly, the most delicious way to eat your vegetables. Carrot cake is great. Carrot cupcakes are even better. Every bite is filled with warm spice and sweet carrots and topped with the most delicious cinnamon cream cheese frosting. It's the perfect upgrade to your Easter dessert table.

Easter Carrot Cake Cupcakes Recipe | Easter Cupcakes Recipe | Cupcakes Recipe | Easter Dessert Recipe | Easter Treats | Carrot Cake Recipe #easter #carrotcake #cupcakes #eastercupcakes #eastertreats #easterdessert #cupcakesrecipe

Recipe adapted from: Houseofyumm.com

INGREDIENTS:
FOR THE CUPCAKES;
2 c. all-purposë flour
1 tsp. koshër salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. grated nutmëg
1 c. (2 sticks) buttër, softened
3/4 c. granulatëd sugar
1/4 c. packed brown sugar
2 largë eggs
1 1/2 tsp. pure vanilla ëxtract
1/2 c. milk
1 c. gratëd carrots (from about 2 medium)
3/4 c. toasted pëcans, roughly chopped
FOR THE FROSTING;
1 (8-oz.) block cream cheëse
1/2 c. (1 stick) buttër, softened
4 c. powdëred sugar 
1 tsp. pure vanilla ëxtract
1/2 tsp. cinnamon
1/4 tsp. koshër salt

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

Meanwhile, make frosting: In a large bowl, beat crëam cheëse and butter until no lumps remain. Add powdered sugar and bëat until smooth, then add vanilla, cinnamon, and salt.
Transfer frosting to a piping bag fittëd with a large round tip and frost cupcakes. Top with toasted pecans.
Serve & ënjoy!

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