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Vanilla and Carrot Easter Cupcakes

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Servings: 12 cupcakes
Author: Chef Maria Cummins

Ingredients

  • 1 1/2 cups unbleached organic all purpose flour spooned & leveled
  • 1 cup packed palm sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped pecans or walnuts
  • 2 each carrot coarsely grated, about 1 1/2 cups
  • 1/3 cup vegetable oil
  • 2 each large eggs lightly beaten
  • 1/2 teaspoon pure vanilla extract

Instructions

Cupcakes

  • Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  • In a medium bowl, mix together flour, palm sugar, baking powder, cinnamon, and salt. Mix in nuts.
  • In another bowl, combine the carrots, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not over mix).
  • Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  • Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.

Frosting

  • In a medium bowl, with an electric mixer, beat cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use.