Carrot Walnut Cupcakes with Lemon Buttercream Frosting

Recipes

A diverse and vast array of healthy, organic goods whipped up to create delightful and delicious snacks, desserts and savoury dishes.

Spring Fall Vegetarian Desserts

Servings: Makes 24 cupcakes

Carrot cake is an all-time crowd pleaser, so these cupcakes are no exception to the rule. With the added twist of walnuts, the bite-sized cakes are just as tasty unfrosted and make a nice addition to breakfast or as a morning snack for school or work!

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INGREDIENTS

2-1/2	cups grated Carrots
1-1/2	cups chopped Walnuts
1	cup diced Pineapples
2	cups divided 500 mL Flour
2	tsp Cinnamon
½	tsp Nutmeg
2	tsp Baking soda
½	tsp Salt
4	Eggs
1-1/2	cups Sugar
1-1/2	cups Vegetable oil
1	cup soft Unsalted butter
6	cups Icing sugar
2	zest and juice Lemons
1	tsp Vanilla extract

INSTRUCTIONS

Preheat oven to 350°F (180°C).
Cupcakes: In a large bowl, combine carrot, walnuts, pineapple and ½ cup (125 mL) flour. Mix and set aside.
In a medium bowl, sift the remaining flour and combine with cinnamon, nutmeg, baking soda and salt.
In a large bowl, combine eggs and sugar and whip with a hand mixer until just combined, then slowly add the vegetable oil, while whipping, until emulsified.
Fold the flour mixture into the egg batter until well combined, then stir in the carrot, walnut and pineapple mix.
Line cupcake tins with liners and fill with batter, filling about three-quarters full. Bake for 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.
Lemon Buttercream Frosting: Combine the butter, sugar, lemon juice and zest and vanilla in a stand mixer and whip until light and fluffy, about 4 minutes.

Carrot Walnut Cupcakes with Lemon Buttercream Frosting

INGREDIENTS

INSTRUCTIONS

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