Moist Carrot Cake Cupcakes
MOIST AND FLUFFY CARROT CAKE CUPCAKES THAT ARE SO QUICK AND EASY TO MAKE! TOPPED WITH CREAM CHEESE FROSTING AND PECANS!
cake, cupcakes, Dessert
best, carrots, easter, fluffy, how to make, moist, puree, spice cake
Divas Can Cook
light brown sugar
1 cup carrots pureed with 1/4 cup water
finely grated carrots
use the smallest side of grater
regular shredded carrots
use larger shred side of grater
Cream Cheese Frosting
& pecan pieces
Preheat oven to 350. F.
Line a muffin pan with cupcake liners. Set aside.
In a large bowl sift together flour, baking soda, salt, cinnamon, clove, ginger, and nutmeg. Set aside.
In a large bowl beat white sugar, brown sugar and oil until combined.
Mix in eggs one at a time.
Add dry ingredients into wet ingredients, alternating with the buttermilk until batter is well combined.
Fold in carrots, stirring to combine.
Spoon batter into prepared cupcake liners, filling to about 3/4 full.
Bake for 20-22 minutes. (may need less time)
Remove from oven and let cupcake cool in pan until they are warm enough to touch.
Transfer them to a cooling rack to finish cooling completely.
Once cooled frost with cream cheese frosting and a sprinkling of pecans.
You can use baby food carrots for the carrot puree. Just make sure it is pure carrots without salt or other added ingredients.