Carrot Cake Muffins
Description
Nice, moist, and fluffy carrot cupcakes!
lemmuh
材料
（12 cupcake muffins）
all-purpose flour
160 g
1 teaspoon
1 teaspoon
fine sea salt
1/4 teaspoon
ground nutmeg
1/8 teaspoon
ground cinnamon
1 teaspoon
grape seed oil
120 g
cane sugar
100 g
light brown sugar
100 g
pure vanilla extract
1 teaspoon
2 large
carrot (grated)
200 g
■
easy frosting
cream cheese (softened to room temperature)
4 oz
1 tablespoon
pure vanila extract
1/2 teaspoon
fine sea salt
one pinch
powdered sugar (shifted)
100 g
■
cupcake sprinkles
作り方
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1
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Line a 12 cup muffin pan with cupcake liners.
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2
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Position a rack in the middle of the oven.
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3
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Preheat the oven to 350 degrees F.
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4
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Whisk the flour/BP/BS/salt /nutmeg/cinnamon in a medium bowl
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5
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Whisk the oil/grated carrot/sugar/vanilla in a large bowl
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6
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Whisk in eggs one at a time until combined.
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7
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Pour the dry mixture into the wet mixture.
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8
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Switch to a rubber spatula and stir gently.
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9
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Gently stir the mixture until combined.
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10
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Lightly fold in the coarsely grated carrots.
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11
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NOTE: I use finely/coarsely grated carrots for this recipe.
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12
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Divide the batter into muffin cups.
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13
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Bake muffins for 20-25 minutes and test with a tooth pick.
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14
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Remove from the oven. Let them cool in the pan for 10 mins.
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15
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Transfer the muffins to a wire rack to cool it completely.
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16
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MAKE FROSTING
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17
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In a mixing bowl, add cream cheese, milk, vanilla and salt.
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18
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Use a whisk or handheld mixer to beat the cream until creamy
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19
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Slowly beat in half of the sugar until smooth.
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20
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Add the rest of the sugar and slowly beat it until fluffy.
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21
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Frost cooled cupcakes and add rainbow sprinkles!
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22
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NOTE: If you want to have extra frosting for the muffins →
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23
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double this recipe and generously add frosting on top!
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コツ・ポイント
I skipped the nuts/raisins because I'm not a big fan of those, but you can add 1/2 cup of nuts if you desire!
このレシピの生い立ち
I like carrot cake, but most recipes have nuts and raisins. I figured out our absolutely perfect carrot cupcake!
つくれぽ みんなのつくりましたフォトレポート
lemmuh
