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Irresistible Delight: Carrot Cake Cupcakes Recipe

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A balanced diet is a cupcake in each hand.

These Carrot Cake cupcakes are a delightful treat for any occasion, combining the wholesome goodness of carrots with the rich, creamy flavour of cream cheese frosting. Perfect for parties, gatherings, or simply satisfying your sweet tooth, these cupcakes are sure to become a household favourite.

What you will need:

Makes 15 cupcakes

Ingredients:

  • 220g Cake flour
  • 200g Sugar (Granulated or castor sugar)
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Salt
  • 170g Butter at room temperature (cubed)
  • 1 Large Egg
  • 60ml Sour Cream
  • 1/2 cup Milk
  • 1 Tablespoon Vanilla essence
  • 400g Grated Carrots
  • Pecan Nuts – chopped (Optional)

Method:

  1. Preheat the oven to 175 degrees Celsius. Line 2 Cupcake pans with 15 cupcake liners.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, cinnamon, baking powder, baking soda, nutmeg and salt together.
  3. Add the butter continue to mix on low speed until the mixture has the texture of wet sand. Add the egg and sour cream and mix until just combined. Scrape down the sides of the bowl.
  4. In a measuring cup/jug, whisk the milk and vanilla together. With the mixer on low speed, slowly pour the milk mixture into the bowl and mix until combined. Add the carrots and mix until combined. The cupcake batter will be lumpy.
  5. Divide the batter evenly among the cupcake liners, filling each three quarters full. (I use a springform ice cream scoop for this step. Try it if you have one.)
  6. Bake the cupcakes for 15-18 minutes or until a skewer inserted into the centre comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

To Assemble:

  • Spread or pipe cream cheese frosting on to the top of the carrot cake cupcakes.
  • Sprinkle some pecan nuts on the top.

Storage:

  • Keep the cupcakes in an airtight container in the fridge or at room temperature.

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