Fluffy Carrot Cupcakes with Butter Cream

Delicious, fluffy, aromatic, made from ordinary products! Carrot cupcakes with cream are a dessert that both adults and children will enjoy. Due to the addition of spices, they turn out to be very aromatic, while carrots give the dough structure and a beautiful color. Delicate butter cream complements and enhances the taste.
cook time: 1h 30 min
Ava Prescott
Fluffy Carrot Cupcakes with Butter Cream

Nutrition Facts (per serving)

337
Calories
23g
Fat
33g
Carbs
7g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 200 g
Carrot 200 g
Eggs 1 pc
Vegetable oil 100 ml
Milk 50 ml
Sugar 100 g
Baking powder 2 tsp
Raisin 40 g
Ginger powder 1 tsp
Ground cinnamon 1 tsp
Vanillin to taste

For cream:

Cream cheese 170 g
Butter 55 g
Powdered sugar 50 g

Recipe instructions

Step 1

Step 1
How to make carrot cupcakes with cream? Prepare your food. First for the cupcakes. Take refined, odorless vegetable oil. Milk is suitable for any fat content. You can add raisins and any nuts to the cupcake batter, I did not use them. All foods must be warm, so remove them from the refrigerator in advance.

Step 2

Step 2
Take a bowl and sift the flour into it. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Add baking powder, vanillin, ground ginger and cinnamon to the flour.

Step 3

Step 3
Mix dry ingredients.

Step 4

Step 4
Beat the egg into a separate bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Start beating it with a mixer, adding sugar in portions. Beat the egg until fluffy and light.

Step 5

Step 5
Without stopping whisking, pour vegetable oil into the egg mixture. Stir the products until smooth.

Step 6

Step 6
Pour the liquid mixture into the flour mixture and mix everything with a mixer. The result will be a rather thick crumbly mass. You don’t even need to take a mixer, but mix the products with a spatula.

Step 7

Step 7
Wash the carrots well, peel and grate on a medium grater.

Step 8

Step 8
Add carrots to the dough, stir.

Step 9

Step 9
Pour in the milk and stir the dough until smooth. Now it will become the correct consistency — like thick sour cream. If you are baking cupcakes with raisins and nuts, add them at this stage. First steam the raisins with boiling water and dry them, and lightly dry the nuts in a dry frying pan and chop them.

Step 10

Step 10
Insert special paper capsules for cupcakes into cupcake molds. Divide the dough into capsules, filling them 2/3 of the volume — the cupcakes will grow greatly during baking.

Step 11

Step 11
Bake cupcakes in an oven preheated to 180°C for 25-30 minutes. The exact time will depend on the features of your oven. Check readiness with a wooden skewer — it should come out dry from the center. Remove cupcakes from oven and cool.

Step 12

Step 12
Prepare the cream. Prepare your food. I used mascarpone as the cheese, but any other cream cheese will do. Choose high-quality, natural oil, without vegetable fats. Remove the cheese and butter from the refrigerator in advance to allow them to soften.

Step 13

Step 13
Place cheese, butter and powder in a bowl. Stir them with a spatula until smooth. I donʼt use a mixer so the butter doesnʼt cut off, but you can beat the cream with it. Fill a piping bag with cream and pipe it onto the top of the cupcakes. Or just spread it on top with a knife.

Step 14

Step 14
You can decorate the top of the cream cap with confectionery sprinkles or carrot shavings. Bon appetit!

Additional rubrics

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