Créé avec l’IA
Carrot Cupcakes with Cream Cheese Frosting
45 min 200 kcal par portion Moyen
Ingrédients
4 Portions
- grated carrots1 cup
- all-purpose flour1 cup
- sugar0,5 cup
- vegetable oil0,25 cup
- unsweetened applesauce0,25 cup
- baking powder1 teaspoon
- baking soda0,5 teaspoon
- cinnamon0,5 teaspoon
- salt0,25 teaspoon
- chopped walnuts0,25 cup
- raisins0,25 cup
- large egg1 unit
- vanilla extract0,5 teaspoon
- cream cheese4 ounces
- powdered sugar0,25 cup
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- 2
In a large bowl, mix together the grated carrots, all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt.
- 3
In another bowl, whisk together the vegetable oil, applesauce, egg, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Fold in the chopped walnuts and raisins.
- 6
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 8
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 9
For the frosting, beat the cream cheese and powdered sugar together until smooth and creamy.
