Don’t just drool over this 24 Karrot Gold Cupcakes recipe. Go ahead and whip up a batch tonight!
You can make these amazing and sparkly cupcakes at home in less than an hour, start to finish!
What a show-stopping dessert, and something especially timely for the Olympics.
24 Karrot Gold Cupcakes Recope
Don’t just drool over this 24 Karrot Gold Cupcakes recipe. Go ahead and whip up a batch tonight!
Ingredients
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Nutmeg
- 2 large Egg
- 1 cup Sugar
- 1/2 cup Brown Sugar
- 1 cup Canola Oil
- 1 teaspoon Pure Vanilla Extract
- 2 cups Carrot
- 1 cup Walnuts
- 1/2 stick Unsalted Butter
- 8 ounces Cream Cheese
- 3 1/2 cups Powdered Sugar
- 3/4 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Cinnamon
Instructions
- Preheat the oven to 350.
- Mix together the flour, baking soda, cinnamon, baking powder, salt and nutmeg in a medium bowl.
- In a separate bowl, use an electric mixer on medium speed and beat the eggs, sugar, brown sugar, and canola oil until light and thick.
- Reduce speed to low and add the flour mixture, beating barely blended.
- Stir in the vanilla, carrots, and walnuts until well blended.
- Line 12 cup cupcake or muffin pan two-third-full with batter.
- Bake until the cupcakes are puffed, approximately 20 minutes.
- Cool completely.
- Beat butter and cream cheese at medium speed until creamy. About two minutes.
- Reduce speed to low and add powdered sugar in two parts incorporating vanilla extract halfway through and mix until incorporated (scraping down walls with rubber spatula each time).
- Add cinnamon and fold by hand into frosting.
- Serve within 24 hours.
- Frost each cupcake with pastry bag and cut half-inch off the tip.
- Add edible gold glitter stars if desired.
Nutrition
Calories: 660kcalCarbohydrates: 79gProtein: 6gFat: 36gSaturated Fat: 9gSodium: 384mgFiber: 2gSugar: 60g
Tried this recipe?Let us know how it was!