Yield: 6 large cupcakes or 12 small
Sweet fresh carrot collides with warm spices and fresh vanilla bean to make soft and tasty carrot cupcakes. Topped with a light cream cheese frosting – these cupcakes should be on everyone’s party list.
Ingredients:
- 1 cup (250 ml) all-purpose flour
- 1 tsp (5 ml) cinnamon
- ½ tsp (2.5 ml) freshly grated nutmeg
- 1 tsp (5 ml) baking soda
- ½ tsp (2.5 ml) salt
- 2 large eggs at room temperature
- ¾ cup (187 ml) vegetable oil
- 1 cup (250 ml) white sugar
- ½ a vanilla pod scraped
- 2 cups (500 ml) coarsely grated fresh peeled carrots
- 6 large 1 cup (250 ml) muffin papers
Cream cheese frosting:
- ¼ cup (60 ml) room temperature butter
- 4 oz (113 ml) room temperature cream cheese
- ½ a vanilla pod scraped
- ¾ cup (187 ml) sifted icing sugar
Method:
Preheat oven to 350F (176°C). Line a 6 muffin cup tray with paper cups.
In a medium bowl sift the flour, cinnamon, nutmeg and baking soda.
Using electric beaters or a large whisk place eggs, vanilla and oil in a large bowl and beat until evenly incorporated. Gradually add the sugar and beat until thick and light yellow in colour.
Fold in dry ingredients then mix in the carrots.
Spoon batter into the muffin cups and bake for 30 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to a wire rack to cool.
Meanwhile make the frosting.
Place the cream cheese, butter in a medium bowl and using a spatula cream together until evenly combined and smooth. Add in the vanilla bean scrapings and whisk in the icing sugar. Mix until nice and smooth.
Decorate cup cakes with frosting when cool.