Ingredients
- Cupcakes:
- 1.25 cups All-purpose flour
- 1.0 teaspoons Cinnamon
- 1.0 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Ground ginger
- Kosher Salt
- 2.0 cups Carrots
- 0.75 cups Canola oil
- 3.0 count Egg
- 0.75 cups Granulated Sugar
- 0.25 cups Brown sugar
- 0.5 teaspoons Vanilla extract
- 0.5 cups Walnuts
- 0.5 cups Raisins
- Cream Cheese Frosting:
- 1.0 count Cream cheese
- 0.5 cups Butter
- 0.5 cups Confectioners’ sugar
- 1.0 teaspoons Lemon
- 0.25 teaspoons Vanilla extract
Equipment
mixing bowls
whisk
Brava muffin tin
paper muffin cups
rubber spatula
wire cooling rack
Nutrition Information
Allergens: None
Instructions
-
1Prep 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.
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2Finish 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.
-
3Bake 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.
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4Make 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.