Best Basic Carrot Cake Cups

Best Basic Carrot Cake Cups is a lacto ovo vegetarian recipe with 24 servings. For 38 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 227 calories. Easter will be even more special with this recipe. It is brought to you by Sugar Dish Me. A mixture of vanilla, powdered sugar, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 156 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 37 minutes. With a spoonacular score of 25%, this dish is not so great. Try Basic Carrot Cake, Hemp & Honey Carrot Cake Oat Cups // Gluten & Dairy Free, and Carrot Cake Baked Oatmeal Cups {Gluten, Dairy & Nut Free} for similar recipes.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat the oven to 350. Line a standard sized muffin pan with paper liners.In a large bowl beat the sugar, vegetable oil, eggs, vanilla, and orange zest until smooth (1½ - 2 minutes).Add in the flour, baking soda, cinnamon, salt, and nutmeg. Beat until just combined. The cake batter will be THICK. You'll think I'm crazy.Stir in the carrots, pineapple, and walnuts. I like to stir these in by hand.Dip the batter into the prepared muffin pan. Fill the cups to ¾ full (I use a ¼ cup measuring cup for this; it's just about exactly right.) and bake for about 22 minutes. A pick inserted into the center will come out clean.Let the cupcakes cool completely.To make the frosting, beat the cream cheese and butter together until it's whipped and smooth. Add the powdered sugar and beat until combined. Add the vanilla and beat again until the frosting is nice and fluffy.Frost the cooled cupcakes.

 

Step by step:

1. Pre-heat the oven to 35

2. Line a standard sized muffin pan with paper liners.In a large bowl beat the sugar, vegetable oil, eggs, vanilla, and orange zest until smooth (1½ - 2 minutes).

3. Add in the flour, baking soda, cinnamon, salt, and nutmeg. Beat until just combined. The cake batter will be THICK. You'll think I'm crazy.Stir in the carrots, pineapple, and walnuts. I like to stir these in by hand.Dip the batter into the prepared muffin pan. Fill the cups to ¾ full (I use a ¼ cup measuring cup for this; it's just about exactly right.) and bake for about 22 minutes. A pick inserted into the center will come out clean.

4. Let the cupcakes cool completely.To make the frosting, beat the cream cheese and butter together until it's whipped and smooth.

5. Add the powdered sugar and beat until combined.

6. Add the vanilla and beat again until the frosting is nice and fluffy.Frost the cooled cupcakes.

Nutrition Information:

covered percent of daily need