Рецепт Carrot Cake Cupcakes

by Sandra

Carrot Cake Cupcakes

May 8, 2015 by Sandra 10 Comments

These cupcakes were the only dessert on my Mother’s Day buffet table. Talk about restraint! As much as I love a full table of desserts the table had more than enough heavy fare. The buttermilk and Greek yogurt added a nice tang and the crushed pineapple and oil kept them moist. Coconut and or walnuts would be a nice addition if you like a little more crunch.

Carrot Cake Cupcakes Author: Sandra Lee Garth Recipe type: Dessert Cuisine: American Prep time: 20 mins Cook time: 22 mins Total time: 42 mins Serves: 30 Carrots and pineapple combine to make a moist and tender cupcake topped with cream cheese frosting. Ingredients

10 ounces grated carrots 3 eggs ½ cup plain Greek yogurt ½ cup crushed pineapple (drained) ½ cup oil ⅓ cup buttermilk 1½ tsp vanilla 2 cups sugar 3 cups flour 1 tsp baking soda 2 tsp baking powder 1 tsp cinnamon ¼ tsp ginger 1 tsp salt Frosting 8 ounces cream cheese, at room temperature 8 TBS butter, at room temperature 1 tsp vanilla extract 3-4 cups powdered sugar Instructions

Preheat oven to 325° and line muffin tins with cupcake wrappers. In a large mixing bowl combine carrots and next seven ingredients and mix until smooth. In another bowl whisk together flour and next five ingredients. Add dry ingredients to wet ingredients and mix until just combined taking care not to over mix. Pour batter into prepared pans, filling each wrapper about ¾ full. Bake 20-22 minutes until an inserted toothpick comes out clean. When cupcakes are completely cooled, prepare the frosting. In a large bowl cream together butter and cream cheese until fluffy then add in vanilla. Add powdered sugar one cup at a time until frosting reaches desired consistency. Using approximately 4 cups of powdered sugar offers the best consistency for a frosting that will hold up to piping or spreading. Using a small angled spatula or the back of a spoon spread frosting onto cooled cupcakes. The frosting can also be piped using a piping bag or a zip type plastic bag with a small corner snipped off. 3.3.3070

The recipe is from Creme de La Crumb.

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