Carrot Cupcakes Recipe with step by step pictures. Soft and moist carrot cupcakes made with oil, flour and grated carrots which is then decorated with cream cheese frosting.
A cupcake is a small cake that serves one person and is baked in a small thin paper or aluminium cup. Frosting and other cake decorations, such as fruit and candy, may be used, as with larger cakes. While cake has been around in some form or another since
ancient times, cupcakes first appeared in America.
The first reference to a cake to be baked in small cups, rather than as a layer cake, is thought to have appeared in Amelia Simmons American Cooker; in 1796. Amelia Simmons is credited with inventing the cupcake. And, as if that wasn’t enough for the history books, when she first published her cookbook in 1796, she established herself as the author of what is now considered the first American cookbook.
I made this cupcake for a birthday order and decorated it with a carrot decoration over it. This cupcake is so delicious and moist and loved it so much.
Ingredients for Carrot Cupcakes Recipe
All Purpose Flour / Maida :
Maida requires more oil or butter when baking or cooking because it is lighter and rises faster, which is why bakers prefer maida to atta. All-purpose flour can be used for a variety of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies. To manufacture all-purpose flour, a blend of
hard wheat (which has more gluten) and soft wheat is crushed together.
Cinnamon Powder :
Ground cinnamon is added to dry mixtures, quick-cooking recipes, and recipes that call for a stronger flavour. Its simple to swap ground cinnamon for cinnamon sticks, but be careful not to overpower the dish.
Carrots :
Carrot fibre can help keep blood sugar levels in check. They’re also high in vitamin A and beta-carotene, both of which have been linked to a lower risk of diabetes. They can help to strengthen your bones. Carrots contain calcium and vitamin K, both of which are beneficial to bone health.
Carrot Cupcakes | Carrot Cupcakes Recipe
Carrot Cupcakes Recipe with step by step pictures. Soft and moist carrot cupcakes made with oil, flour and grated carrots which is then decorated with cream cheese frosting.
Ingredients
Instructions
Take flour, baking soda, cinnamon powder, nuts and carrots in a bowl. Mix well and set aside.
Take oil, sugar, vanilla in a bowl and mix well so the sugar melts.
Add in pineapple puree and mix well.
Add in eggs and beat till it is mixed
Add in the flour carrot mix and fold well.
Line muffin tray with cupcake cases. use a icecream scoop to fill the cupcake cases.
Bake this for 25 to 30 mins, insert a toothpick to see whether the cake is done, if the toothpick comes out clean then it is done..
Remove it from oven, allow it to cool completely,
Once it is cooled, frost it with cream cheese frosting..
Nutrition Facts
Carrot Cupcakes | Carrot Cupcakes Recipe
Amount Per Serving (1 servings)
Calories 281
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 27mg9%
Sodium 114mg5%
Potassium 121mg3%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 14g16%
Protein 4g8%
Vitamin A 2718IU54%
Vitamin C 4mg5%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Carrot Cupcakes Recipe Step by Step Pictures
 |
| Take all your ingredients |
 |
| Line muffin tray with cupcake cases |
 |
| Take flour in a bowl |
 |
| add in cinnamon powder |
 |
| add in baking soda |
 |
| chopped nuts |
 |
| add in grated carrots |
 |
| toss well with the flour |
 |
| Take oil in a bowl |
 |
| add in sugar |
 |
| add in some vanilla essence |
 |
| mix well |
 |
| add in pineapple puree |
 |
| add in eggs |
 |
| beat well |
 |
| add in flour and carrot mix |
 |
| fold gently |
 |
| time to fill |
 |
| use a scoop to take the batter |
 |
| fill the muffin case |
 |
| time to bake |
 |
| all baked |
 |
| frost the cupcake with cream cheese frosting..LINK |
 |
| enjoy |
Frequently Asked Questions
What is the difference between a muffin and a cupcake?
Cupcakes are lighter and fluffier than muffins. While cupcake batters are soft and smooth, muffin batters are thicker and denser, similar to bread batters.
What were cupcakes originally called?
Cupcakes were once known as “Number Cakes” or “1234 Cakes.” This was due to the fact that recipes back then consisted of only 1 cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, 1 cup of milk, and 1 teaspoon of baking soda.
Who first made cupcakes?
The cupcake was invented by Amelia Simmons. And, as if that wasn’t enough for the history books, when she first published her cookbook in 1796, she established herself as the author of the first American cookbook.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Source: Yummy Tummy
