Description
Easy to make and bake – these delicious Carrot Cake Cupcakes with Cream Cheese Frosting & Walnuts are the perfect sweet treat for Easter.
Ingredients
For the cupcakes:
2 cups (260g) stronger all-purpose flour*
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ground cinnamon*
1 cup (200g) sugar (fine)*
1 cup (220g) brown sugar
1 cup (240g) apple sauce**
4 medium eggs
2 cups (260g) grated carrots
1 8 oz. can (240g) of crushed pineapple (drained)
1 cup (130g) chopped walnuts*
For the frosting:
8 oz. (230g) cream cheese
4 tbsp. (60g) butter
1 tsp. vanilla extract*
3-4 cups (360-480g) confectioners‘ sugar
**You can use apple sauce from the store or easily make it yourself some time in advance. Here is a recipe for Homemade Apple Sauce.
Instructions
1. Preheat the oven to 180°C (350°F) and line standard muffin tins* with cupcake paper liners*.
2. In a bowl sift together flour, baking powder, baking soda, cinnamon, and salt. Set aside. In the bowl of a stand mixer with paddle attachment, mix sugar and applesauce until well combined. Beat in the eggs one at a time. Add carrots and pineapple and mix well. Add flour mixture and nuts and beat until combined.
3. Divide batter between paper liners and bake for about 15-18 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Let cool on a cooling rack.
4. In the bowl of a stand mixer with paddle attachment, beat cream cheese and butter on high until light and fluffy. Add vanilla and mix until incorporated. Add powdered sugar in 1/2 cup increments, until icing reaches desired sweetness and consistency. Pipe on the cupcakes and garnish with nuts (optional).
Notes
Enjoy baking!
