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Raciónes: 18 cupcakes
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Ingredientes
- For carrot cupcakes you will need:
- 1 cup unsalted butter
- 2 cups sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon orange zest
- 4 eggs
- 1½ cups finely grated or shredded carrots
- ½ cup walnuts, finely chopped
- 2½ cups AP flour, sifted
- 3 teaspoons baking powder
- 1/3 cup warm water
- For Cream Cheese Frosting you will need:
- 1 8oz. package of cream cheese
- 1½ cups confectionerâs sugar
- Juice of half an orange
- Dried craisins for garnish
Direcciones
- Preheat oven to 350 degrees and line cupcake tins. Grate carrots into a medium side bowl with a paper towel, to soak up some of the excess water. Set aside.
- Cream butter and sugar until light and fluffy. Next beat in cinnamon, nutmeg sugar, and grated orange zest. Add the eggs one at a time, beating well after each addition. Then gradually stir in the carrots and nuts.
- Sift together the flour and baking powder. Add dry ingredients to the carrot mixture with the warm water. Fold in the flour just until it is well moistened.
- Pour the batter into the cupcake tins and bake for about 25-30 minutes, or until the cake tester comes out clean.
- A few minutes after removing from the oven, loosen the cupcakes from the sides and turn out on a rack to cool.
- Combine cream cheese, sugar and orange zest for frosting and generously spread over each cupcake once cupcakes have completely cooled. If desired, add a few dried craisin on top. (I have an apparent obsession with craisins, but they go really well with these cupcakes)!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 18 servings | |
| Calories 292 | |
| Calories from Fat 146 | 50% |
| Total Fat 16.59g | 21% |
| Saturated Fat 9.37g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 271mg | 11% |
| Potassium 68mg | 2% |
| Total Carbs 35.52g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 34.25g | 23% |
| Protein 2.39g | 4% |
