Carrot Cupcakes
Nothing says spring quite like your favourite recipe. As the weather starts to warm and the days get longer, it’s the season for some of our most favourite flavours. No matter how you celebrate the start of spring, unleash your inner baker with this easy and creative recipe that is sure to brighten up your baking.
Light, pillowy and fresh, with just the right amount of spice, carrot cake is one of those recipes that you just have to bring back in the springtime. With the crisp flavour of fresh carrot, balanced by the warm hints of cinnamon and nutmeg and topped with silky cream cheese buttercream, this recipe is the perfect way to transition into the spring season. Bake these for your midweek pick me up, a delicious breakfast on the go, or for your weekend celebrations. This might just become one of your favourite recipes!
Ingredients:
- 1 bag Crave Vanilla Cake Mix
- 2 tsp cinnamon
- 1 tsp baking soda
- ¾ tsp nutmeg
- 2 eggs
- ¼ cup milk
- ½ cup oil
- ½ cup unsweetened applesauce
- 1 ½ cups grated carrots
- 1 tub Crave Cream Cheese Buttercream Frosting
Tools:
- Cupcake tins
- Cupcake papers
- Cooling rack
- 1 Large bowl
- 1 Medium bowl
- Hand mixer or mixing spoon
- Spreading knife or frosting bag
Directions:
- Preheat your oven to 3500F and line two cupcake tins with cupcake papers.
- Remove Crave Cream Cheese Buttercream from the freezer and allow it to come to room temperature.
- Place Crave Vanilla Cake Mix in a large-sized bowl. Add the baking soda, cinnamon and nutmeg and whisk to combine.
- In a medium-sized bowl add the eggs, milk, oil and applesauce. Vigorously mix with a whisk for 1-2 minutes until all the ingredients are combined.
- Add the egg mixture to the dry ingredients, and whisk to combine. Add the grated carrots and mix until just combined.
- Scoop the batter into the prepared cupcake tins using a cookie scoop or spoon, filling each well about two thirds full.
- Bake for 15-20 minutes or until a toothpick inserted into the centre comes out clean.
- Let the cupcakes cool for 10 minutes, then remove them from the pan and transfer to a wire rack to cool completely (about 30 minutes) before frosting.
- While the cupcakes are cooling, scoop the buttercream into a large bowl and beat with an electric mixer or mix for 5 minutes or until it is light and fluffy.
- Once the cupcakes have cooled, spread the Cream Cheese Buttercream on top of the cupcakes using a spreading knife or by swirling with an icing bag.
- Enjoy!