Carrot Walnut Cupcakes with Lemon Buttercream Frosting

Satisfy everyone’s sweet tooth with delightful, delicious cupcakes. Unfrosted, these moist cupcakes are perfect for breakfast on the run or a lunch-box treat.

Tip: This recipe works well as a cake. Simply pour batter into a round 10-inch (2.6 L) cake pan and place in a 350°F (180°C) oven for 1 hour or until cake tester inserted into centre comes out clean. Transfer to rack; let cool and cover with frosting (same amount as used for the cupcakes).

Ingredients

Cupcakes

2-1/2 cups	625 mL	grated carrot (about 2 whole carrots)
1-1/2 cups	375 mL	California walnut pieces
1 cup	250 mL	diced pineapple, fresh or canned
2 cups	500 mL	flour, divided
2 tsp	10 mL	cinnamon
1/2 tsp	2 mL	nutmeg
2 tsp	10 mL	baking soda
1/2 tsp	2 mL	salt
4	4	eggs
1-1/2 cups	375 mL	sugar
1-1/2 cups	375 mL

 

Lemon Buttercream Frosting

1 cup	250 mL	soft unsalted butter
6 cups	1.5 L	icing sugar
2	2	lemons, zest and juice
1 tsp	5 mL	vanilla extract

 

Directions

Preheat oven to 350°F (180°C).

Cupcakes

In a large bowl, combine carrot, walnuts, pineapple and 1/2 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.

Servings: 24