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Carrot Cupcakes with Cream Cheese Frosting allows everyone to "have their cake and eat it too."
Ingredientes
- CUPCAKES:
- 1 cup all-purpose flour (may be ½ or more whole wheat)
- 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 eggs, beaten
- 1/4 cup canola oil
- 1 1/2 cups finely grated carrots
- Optional: Powdered sugar or Cream Cheese Frosting with Walnuts (recipe follows)
- CREAM CHEESE FROSTING:
- 1 tablespoon butter
- 1 ounce cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/3 cup chopped walnuts
Direcciones
- CUPCAKES:
- In a large mixing bowl, blend together flour, sugar, baking powder, baking soda, and cinnamon. Add beaten eggs, oil and carrots, blending until mixed well.
- Divide batter into 12 cupcake papers in muffin baking pan. Bake at 325̊ F for 20-24 minutes until toothpick tests done.
- Optional: Sift powdered sugar over tops before serving, or frost with Cream Cheese Frosting with Walnuts (recipe below.)
- CREAM CHEESE FROSTING:
- In small bowl beat together butter, cream cheese, vanilla and powdered sugar. Spread a small amount on top of each cupcake and garnish with a sprinkle of walnuts.
- Yield: 12 cupcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 12 servings | |
| Calories 161 | |
| Calories from Fat 71 | 44% |
| Total Fat 8.13g | 10% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 36mg | 12% |
| Sodium 138mg | 6% |
| Potassium 71mg | 2% |
| Total Carbs 20.12g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 11.25g | 8% |
| Protein 2.49g | 4% |
Evaluaciones
23 de Noviembre de 2014
I love carrot cake and enjoy trying new recipes. And who doesn't LOVE a cupcake! I'm printing this one :) Thanks for sharing
