Carrot Mini Cupcake Recipe Contains Great Spicy Flavor

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Mini carrot cupcakes are easy to make, loaded with homemade flavor, and topped with cream cheese frosting. The addition of pineapple and toasted pecans elevates these delicious bites.

These cupcakes made from scratch are easy when you break them down into wet ingredients, dry ingredients, spices, flavors and gems.

The wet ingredients: I used unsalted butter, vegetable oil, eggs, and milk. All of these ingredients add moisture to the cupcakes and also add richness due to their fat content.

The dry ingredients: I used granulated sugar, light brown sugar, all-purpose flour, baking soda, and kosher salt for the dry ingredients. Some would say that sugar is actually a wet ingredient. Whichever category you would use, both sugars were great additions.

Spices : The spices in this recipe were traditional spices for carrot cake – ground cinnamon and ground nutmeg. You can also add a little ginger if you want.

The aromas: I used both vanilla extract and fresh lemon juice to accentuate the other ingredients.

The crowning jewels: This is a carrot cake recipe, so you shouldn’t be surprised that it contains carrots. I also added crushed pineapple and toasted pecans. The crushed pineapple that I drain, adds a subtle taste and moisture to the cupcakes.

Homemade easy carrot cupcakes are delicious, not to mention the picture perfect.

Mini carrot cupcakes

Makes 30 mini cupcakes

Ingredients

¼ cup (2 ounces, 57 grams, ½ stick) unsalted butter, room temperature

2 tablespoons (1 ounce, 28 grams) of vegetable oil

½ cup (3.5 ounces, 99 grams) granulated sugar

¼ cup (1.88 ounces, 53 grams) packed light brown sugar

2 large eggs, room temperature

¼ cup (2 ounces, 57 grams) milk

1 teaspoon of baking soda

½ teaspoon kosher salt

1 ½ teaspoon ground cinnamon

â…› teaspoon ground nutmeg

1 ½ teaspoons of vanilla extract

1 teaspoon of fresh lemon juice

1 cup (5 ounces, 142 grams) all-purpose flour

½ of an 8-ounce can of crushed pineapple, drained with excess squeezed juice

1 ½ cups (6 ounces, 170 grams) carrots, peeled and grated with a small grater blade

½ cup (2 ounces, 57 grams) toasted pecans

Cheese Icing Cream

Decorations (optional)

Cheese Icing Cream

¼ cup (2 ounces, 57 grams, ½ stick) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 ½ teaspoons of vanilla extract

directions

Preheat the oven to 350 ° F. Line a mini-muffin pan with non-stick pans or grease the wells of the mini-muffin pan to prevent sticking.

In a large bowl, beat together butter, granulated sugar, brown sugar and oil. Add eggs and milk; keep beating. Add the baking soda, salt, cinnamon, nutmeg, vanilla and lemon juice. Beat until all the ingredients are well incorporated.

Add the flour; beat over low heat until the flour is incorporated. Add the grated carrots, pineapple and pecans. Stir just until combined.

Fill the wells of the mini-muffin pan to the full. Bake in preheated 350 ° F oven for 16 to 18 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Remove from the oven. Let cool for 5 minutes in a mini-muffin pan; remove the cupcakes to a wire rack to cool completely.

Frost with cream cheese frosting using a 1M star tip. If desired, garnish with royal carrots or sprinkle with orange sugar.

Yield: 30 mini carrot cupcakes.

Cheese Icing Cream

In medium bowl, beat butter and cream cheese with electric mixer until light and fluffy. Add the vanilla extract. Then gradually add the icing sugar; beat until mixture is smooth and creamy.

Chula’s advice

You can use any neutral tasting vegetable oil in this recipe. I would not use olive oil, however, as it is not a neutral tasting oil.

If you can’t find an 8-ounce can of crushed pineapple, measure 4 ounces or half a cup of the can. Then, drain the crushed pineapple and wring out the excess liquid. You will get about ¼ cup of drained / squeezed pineapple.

To toast the pecans, place in a single layer on a baking sheet. Bake in a preheated 350 ° F oven for about 8 minutes. Watch carefully to make sure the pecans do not burn.

I used Neufchâtel or low fat cream cheese for the frosting. Feel free to use regular cream cheese if you wish.

The first time I made these mini carrot cupcakes, I used regular cupcake molds. This was a major mistake – the cake was sticking horribly to the cupcake liner. Therefore, if you plan to use cupcake liners, make sure they are either non-stick or lightly sprayed with non-stick spray. Otherwise, skip the molds all together and simply grease the mini muffin pan before adding the batter.

I used a 1 ½ inch ice cream scoop to spread the dough.

If the frosting is too thick, add a small amount of milk (about 1 teaspoon), beating until the frosting is smooth and creamy. If the icing is too thin, add more icing sugar until the desired consistency is achieved.

Chula king

Chula King is the blogger behind PudgeFactor.com.

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