Carrot Cupcakes with Cream Cheese Frosting

Name: Carrot Cupcakes with Cream Cheese Frosting
Total time: 25 min
Yield: 12 g
Ingredients: 125 g carrots; 50 g Nuts, pecans; 75 g sugar; 60 ml milk; 50 g crushed pineapple; 60 ml vegetable oil; 2 pcs Egg; 150 g flour; 1 tsp baking powder; 1 tsp Cinnamon; 0.5 tsp baking soda; 0.5 tsp salt; 400 g cream cheese; 100 g butter; 80 g powdered sugar

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Fragrant and tender spiced cupcakes with carrots, nuts, and pineapple, finished with a rich cream cheese frosting.

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Method

In a bowl, whisk together all the sifted dry ingredients.

In a separate bowl, beat the eggs and sugar until fluffy, then mix in the milk, oil, and puree.

Gradually fold in the dry mixture, then gently stir in the nuts and grated carrots.

Fill the muffin cups three-quarters full.

Bake for 20–25 minutes at 175 °C (350 °F).

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Carrot Cupcakes with Cream Cheese Frosting

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