Carrot Cupcakes
Cream cheese frosting
Brava
Serving Size 12
Active Time:
~20 min
Total Time:
~45-46 min
Ingredients
Cupcakes:
1¼ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground ginger
¼ teaspoon kosher salt
2 cups grated peeled carrots (1 large or 2 medium carrots)
¾ cups canola oil
3 eggs
¾ cup granulated sugar
¼ cup firmly packed brown sugar
½ teaspoon vanilla extract
½ cup chopped walnuts (optional)
½ cup raisins (optional)
Cream Cheese Frosting:
1 package (8 oz) cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup confectioners’ sugar
1 teaspoon fresh lemon juice
¼ teaspoon vanilla extract
From Your Pantry
None
Equipment
mixing bowls
whisk
Brava muffin tin
paper muffin cups
rubber spatula
wire cooling rack
Nutrition Information
Allergens: Eggs, Wheat (Gluten), Milk
Keywords
Sweets
Vegetarian
Kid Friendly
Brava Accessory
Bread
Desserts
Eggs
Muffin Tin
Recipes
Vegetables
1
Prep flour & carrot mixtures
- In medium bowl, stir together flour, cinnamon, baking powder, baking soda, ginger and salt.
- In another medium bowl, whisk together carrots, canola oil, eggs, granulated sugar, brown sugar and vanilla extract.
2
Finish cupcake batter
- Add carrot mixture to flour mixture and stir until no large lumps remain.
- If using, add walnuts and raisins and stir to combine.
- Line Brava muffin tin with paper muffin cups. Using rubber spatula, divide batter among cups, filling each three-fourths full.
3
Bake cupcakes
- Press green button to begin preheating.
- When Brava is preheated, slide muffin tin into top shelf. Press green button again to begin baking.
- When your food is done, transfer muffin tin to wire rack and let cool completely.
- While cupcakes cool, prepare frosting.
4
Make cream cheese frosting & frost cupcakes
- In medium bowl, stir together cream cheese, butter, confectioners’ sugar, lemon juice and vanilla extract until smooth.
- Spread frosting on cooled cupcakes.
