Best Carrot Cupcakes (For Now)
Basic carrot cupcakes with a little of everything including a mixture of butter and oil.
Servings 24
Cost 5
Ingredients
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking soda
- 1 teaspoon salt (¼ if using salted butter)
- 2 ½ teaspoons cinnamon
- 4 large eggs
- 1 cup packed light brown sugar (200 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- ¾ cup grapeseed oil or canola oil
- ¾ cup unsalted butter, melted (170 grams)
- 3 cups grated and finely chopped carrots (320 grams)
- 1 cup toasted pecans or walnuts finely chopped
- 8 oz can crushed pineapple drained dry, optional
Cream Cheese Frosting
- 8 oz cream cheese, softened (240 grams)
- 1 stick unsalted butter, softened (114 grams)
- 2 ½ cups sifted confectioners' sugar (280 grams)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F
- In a medium bowl, mix together the flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk together the eggs, sugar and vanilla. Add the oil and melted butter and stir until mixed, then add the flour mixture and stir until mixed. Stir in the carrots, nuts and pineapple.
- Line about 32 cupcake cups with liners Bake at 350 degrees for 20-24 minutes, or until they are golden and a toothpick inserted into the center comes out clean.
- Let cool on a rack and frost with your favorite cream cheese icing
Cream Cheese Icing
- In a large mixing bowl, using an electric mixer, beat the butter and cream cheese on medium speed until blended. Don't overbeat or the cream cheese icing may become droopy. Beat in the confectioners' sugar ½ cup at a time, scraping the side of the bowl often. Beat in vanilla.
