Hazelnut Carrot Oat Cupcakes With Cream Cheese Frosting Recipes

HAZELNUT CARROT-OAT CUPCAKES WITH CREAM-CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
• In a medium bowl, whisk together flours, baking soda, salt, and finely chopped hazelnuts. In another medium bowl, whisk together oil, buttermilk, eggs, granulated sugar, vanilla, orange zest, and carrots until combined. Fold oil mixture into flour mixture until just combined. Divide batter evenly among lined cups, filling each three-quarters full.
• Bake cupcakes until golden and a toothpick inserted in centers comes out clean, about 23 minutes. Let cupcakes cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
• In a small bowl, stir together cream cheese and confectioners' sugar until smooth; season with a pinch of salt. Frost cupcakes, then sprinkle with coarsely chopped hazelnuts.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
• Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
• Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
• Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
• Divide the mixture amongst the prepared muffin cups.
• Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
• Frost with cream cheese frosting and garnish with grated carrots.