Spiced Carrot Mini Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 cup (1 stick) Unsalted Butter1 cup Granulated Sugar2 Large Eggs1 cup Grated Carrots1 cup sifted all-purpose flour1 tsp. ground cinnamon1/8 tsp. ground ginger1/2 tsp. baking soda1/2 tsp. Salt1/2 tsp. vanilla extract or cognac vanilla1/4 tsp. nutmeg1/4 tsp. ground allspice1/4 tsp. clovesFrosting:4 Tbs. butter (1/2 stick)4 ounces cream cheese1 1/4 sifted confectioners' sugar (possible less depending on weather)Tiny pinch of salt1/2 tsp. Vanilla extract*Optional Orange zest
1. Preheat oven to 350 Degrees F
2. Cream the butter and sugar thoroughly with an electric mixer. Add the eggs, and beat until the mixture is smooth and silky looking like mayonnaise and falls in ribbons from the spoon. Beat in the grated carrots.
3. Combine the flour with the cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and salt. Sift and fold into the carrot mixture by hand with a rubber spatula or a whisk. Add the vanilla and mix well.
4. Spoon the batter into mini cupcake wrappers, about 3/4 full. Place pan/pans on middle shelf and bake until toothpick comes out clean - about 8-10 minutes.
5. Let cool and remove from muffin pan.
6. Frost with cream cheese frosting recipe included.
Frosting:
1. In electric mixer, cream butter and cream cheese until mixture is smooth and free of lumps.
2. Add confectioners' sugar, salt and vanilla. Mix until smooth.
3. chill until the frosting has a good spreading consistency, about 1 hour.
Number of Servings: 24
2. Cream the butter and sugar thoroughly with an electric mixer. Add the eggs, and beat until the mixture is smooth and silky looking like mayonnaise and falls in ribbons from the spoon. Beat in the grated carrots.
3. Combine the flour with the cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and salt. Sift and fold into the carrot mixture by hand with a rubber spatula or a whisk. Add the vanilla and mix well.
4. Spoon the batter into mini cupcake wrappers, about 3/4 full. Place pan/pans on middle shelf and bake until toothpick comes out clean - about 8-10 minutes.
5. Let cool and remove from muffin pan.
6. Frost with cream cheese frosting recipe included.
Frosting:
1. In electric mixer, cream butter and cream cheese until mixture is smooth and free of lumps.
2. Add confectioners' sugar, salt and vanilla. Mix until smooth.
3. chill until the frosting has a good spreading consistency, about 1 hour.
Number of Servings: 24
Nutritional Info Amount Per Serving
- Calories: 94.1
- Total Fat: 4.3 g
- Cholesterol: 25.3 mg
- Sodium: 84.5 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.4 g
- Protein: 1.1 g
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