4 ratings
We're talking ultra-fluffy cupcakes made with heaps of freshly shredded carrots and cozy spice from the warm cinnamon. Each cupcake is crowned with a a generous swirl of silky cream cheese frosting that's perfectly sweet yet tangy, then dressed with a buttery walnut crumble all along the edges to give you a satisfying crunch in every bite. And for the grand finish - the cutest mini carrot decoration adorn with a tiny sprig of rosemary for carrot tops. Is it too cute to eat? Almost.
Ingredients
Produce
• 3/4 cup Carrots
• 1/4 cup Pineapple
• 1 Rosemary
Refrigerated
• 2 Eggs, large
Baking & Spices
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 11/16 cup Brown sugar
• 1 tsp Cinnamon, ground
• 1 3/4 cup Flour
• 1 Food coloring, orange green
• 3/4 tsp Kosher salt
• 1/4 cup Powdered sugar
• 1 tsp Vanilla extract
Oils & Vinegars
• 1/4 cup Neutral oil
Nuts & Seeds
• 1/2 cup Pecans or any nuts
• 1/2 cup Walnuts
Dairy
• 1/4 cup Butter, unsalted
• 8 oz Cream cheese
• 1 1/2 cup Heavy whipping cream
• 1/4 cup Sour cream or plain/greek yogurt or buttermilk