Carrot Walnut Cupcakes with Lemon Buttercream Frosting
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24 cupcakes
Courtesy of California Walnut Commission
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.
Combine the butter, sugar, lemon juice and zest and vanilla in a stand mixer and whip until light and fluffy, about 4 minutes.
Ingredients
Cupcakes
- 2 ½ cups (625 mL) grated carrot (about 2 whole carrots)
- 1 ½ 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
- ½ tsp (2 mL) nutmeg
- 2 tsp (10 mL) baking soda
- ½ tsp (2 mL) salt
- 4 eggs
- 1 ½ cups (375 mL) sugar
- 1 ½ cups (375 mL) vegetable oil
Lemon Buttercream Frosting
- 1 cup (250 mL) soft unsalted butter
- 6 cups (1.5 L) icing sugar
- 2 lemons, zest and juice
- 1 tsp (5 mL) vanilla extract
Further informations
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).
Directions
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1
Preheat oven to 350 F (180 C).
Cupcakes
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1
In a large bowl, combine carrot, walnuts, pineapple and ½ cup (125 mL) flour. Mix and set aside.
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2
In a medium bowl, sift the remaining flour and combine with cinnamon, nutmeg, baking soda and salt.
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3
In a large bowl, combine eggs and sugar and beat with a hand mixer until just combined, then slowly add the vegetable oil while beating, until emulsified.
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4
Fold the flour mixture into the egg batter until well combined, then stir in the carrot, walnut and pineapple mix.
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5
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
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1
Combine the butter, sugar, lemon juice and zest and vanilla in a stand mixer and whip until light and fluffy, about 4 minutes.
