Carrot Cake Cupcakes
Family recipes are the best! A spiced muffin that was on the kitchen table after school for a snack – made even better in cupcake form, slathered with a lightly sweetened cream cheese frosting! Serve them either way and enjoy! Makes easily enough for a crowd - 18-25 cupcakes!
Ingredients
- ¾ cup Blood Orange Olive Oil
- 1 cup Brown sugar
- ½ cup White sugar
- 4 Eggs
- 2 tsp Vanilla bean paste or extract
- ½ cup Walnuts chopped
- 2½ cups Grated carrots
- ½ cup Pineapple finely chopped
- 2 cups Flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- ¼ tsp Fleur de Sel
Instructions
- Preheat oven to 350*F and line a 12 count muffin tin with muffin liners and set aside.
- Stir together olive oil, sugars, eggs, carrots and pineapple together until well mixed.
- In a separate bowl, stir together remaining ingredients until just combined. Stir in dry to wet ingredients, stirring until just combined.
- Divide muffin batter between 12 muffins, filling each ¾ full. Bake for 15-18 minutes, or until a cake tester comes out clean. Move muffins to a baking rack and let cool completely before frosting.
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