CARROT CUPCAKES RECIPE BY TASTY
Here's what you need: sunflower oil, medium eggs, carrot, brown sugar, self raising flour, ground cinnamon, baking soda, unsalted butter, icing sugar, full fat cream cheese, vanilla extract, cinnamon, walnut
Provided by Celina How
Yield 10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°C and line a muffin tray with 10 cupcake liners.
- Whisk together the sunflower oil and eggs.
- Add in the grated carrots and sugar, and mix again.
- Add in the sifted flour, cinnamon, and baking soda.
- Mix until no streaks of flour is seen.
- Split the mixture between the cupcake cases, and bake in the oven for 20-22 minutes
- Once cooled, spread cream cheese frosting and decorate with walnut bits.
Nutrition Facts : Calories 653 calories, Carbohydrate 44 grams, Fat 49 grams, Fiber 0 grams, Protein 8 grams, Sugar 31 grams
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Pius Esiere
[email protected]I made these cupcakes for a bake sale, and they were a huge success! Everyone loved them, and I sold out of them in no time.
Antigua Smith
[email protected]These cupcakes were very easy to make, and they turned out beautifully. I used a carrot cake spice blend that I found at the store, and it gave the cupcakes a really nice flavor.
Johnathon Weise
[email protected]I made these cupcakes with a cream cheese frosting, and it was the perfect topping. The cupcakes were moist and flavorful, and the frosting was tangy and sweet.
Haider Bot
[email protected]These cupcakes were a bit dry, but they were still very flavorful. I would recommend using more oil or butter in the batter next time.
Andreas Tomas
[email protected]I made these cupcakes for a bake sale, and they were a huge success! Everyone loved them, and I sold out of them in no time.
chris aho
[email protected]These cupcakes were very easy to make, and they turned out beautifully. I used a carrot cake spice blend that I found at the store, and it gave the cupcakes a really nice flavor.
Tina Sparks
[email protected]I added some chopped walnuts to the batter, and they gave the cupcakes a nice crunchy texture. I also used a maple cream cheese frosting, which was a delicious twist on the classic frosting.
Beya Kd
[email protected]I made these cupcakes gluten-free by using a gluten-free flour blend, and they turned out great! They were just as moist and delicious as the original recipe.
Zar Khail
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the frosting next time.
Anotida Mundondo
[email protected]I'm not a huge fan of carrot cake, but these cupcakes were amazing! The cake was moist and flavorful, and the frosting was the perfect balance of sweet and tangy.
Zra Lewany
[email protected]I made these cupcakes for my daughter's birthday party, and they were a huge hit! The kids loved them, and the adults did too. They were easy to make, and they turned out beautifully.
Ahmd Ali
[email protected]These carrot cupcakes were so moist and delicious! I loved the cream cheese frosting, and the cupcakes were the perfect size. I will definitely be making these again.