Spiced Carrot Mini Cupcakes
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Spiced Carrot Mini Cupcakes calories by ingredient
Number of Servings: 24
Ingredients
-
1/2 cup (1 stick) Unsalted Butter
1 cup Granulated Sugar
2 Large Eggs
1 cup Grated Carrots
1 cup sifted all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. Salt
1/2 tsp. vanilla extract or cognac vanilla
1/4 tsp. nutmeg
1/4 tsp. ground allspice
1/4 tsp. cloves
Frosting:
4 Tbs. butter (1/2 stick)
4 ounces cream cheese
1 1/4 sifted confectioners' sugar (possible less depending on weather)
Tiny pinch of salt
1/2 tsp. Vanilla extract
*Optional Orange zest
Directions
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