CARROT LATTE CUPCAKES RECIPE BY TASTY

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Carrot Latte Cupcakes Recipe by Tasty image

Here's what you need: carrots, instant espresso powder, hot water, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, cold brew coffee, Fisher® Chef's Naturals Walnut Halves & Pieces, instant espresso powder, hot water, unsalted butter, powdered sugar, vanilla extract, kosher salt, unsalted butter, granulated sugar, Fisher® Chef's Naturals Walnut Halves & Pieces, cinnamon, allspice, ginger, kosher salt

Provided by Fisher® Nuts

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 31

3 carrots
1 tablespoon instant espresso powder
3 tablespoons hot water
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 cup coconut oil, melted
½ cup cold brew coffee
1 ¼ cups Fisher® Chef's Naturals Walnut Halves & Pieces, finely chopped
3 teaspoons instant espresso powder
2 tablespoons hot water
2 sticks unsalted butter, room temperature
4 ½ cups powdered sugar
4 teaspoons vanilla extract
¼ teaspoon kosher salt
1 tablespoon unsalted butter
¼ cup granulated sugar
1 cup Fisher® Chef's Naturals Walnut Halves & Pieces
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ginger
¼ teaspoon kosher salt

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  • Make the carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  • In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
  • In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl, beat together the eggs and vanilla.
  • Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  • Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  • Add the cooled instant espresso and cold brew and beat on low speed until smooth.
  • Fold in the carrots and Fisher Walnuts until evenly incorporated.
  • Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
  • Meanwhile, make the vanilla latte buttercream frosting: In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
  • In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar at a time, beating on low speed between each addition until just incorporated.
  • Add the vanilla, salt, and cooled instant espresso, and mix on low speed until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
  • Make the spiced candied walnuts: Line a baking sheet with parchment paper.
  • In a medium saucepan over medium-high heat, combine the butter and sugar, and cook, stirring constantly, until light brown in color, about 3 minutes. Add the Fisher Walnuts and toss until fully coated. Remove the pot from the heat.
  • In a small bowl, whisk together the cinnamon, allspice, ginger, and salt.
  • Sprinkle the spice mixture over the walnuts and toss until evenly coated.
  • Spread the candied walnuts on the prepared baking sheet in an even layer and let cool completely, 10 minutes.
  • To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Top each cupcake with a few candied walnuts.
  • Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 52 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, Sugar 36 grams

Rampr Kumar
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I would not recommend this recipe.


Christian Akarawak
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These cupcakes were a disappointment. They were dry and bland.


Ebubedike Benedicta
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I followed the recipe exactly, but my cupcakes didn't turn out as fluffy as I expected.


Ayman Islam
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The cupcakes were a bit dry, but the frosting was delicious.


Mamon Tatla
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These cupcakes were a bit too sweet for my taste, but they were still enjoyable.


AJ
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I'm always looking for new and interesting cupcake recipes, and this one definitely fits the bill! The carrot and latte flavors pair perfectly together.


Ejaz Mehmood
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These cupcakes are a great way to use up leftover carrots. They're also a fun and festive treat for any occasion.


Khaliq Noor
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I love how moist and flavorful these cupcakes are. The latte frosting is also delicious!


Bismark Tetteh
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These cupcakes were easy to make and turned out perfectly! I will definitely be making them again.


Asha Telecome
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I made these cupcakes for my daughter's birthday party and they were a huge success! All the kids loved them.


Jumatatu Byabele
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Delicious!


Ionut Cucu
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These cupcakes were so moist and flavorful! I loved the carrot and latte flavors together.


Iwannadie Lmao
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I'm not usually a fan of carrot cake, but these cupcakes changed my mind! The latte frosting was the perfect touch.


BUNDY KING
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These cupcakes were a hit at my party! Everyone loved the unique flavor combination of carrot and latte. They were also very easy to make, which is always a bonus.


Peyton Harris
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I tried this recipe and they turned out amazing! The cupcakes were so moist and flavorful, and the frosting was the perfect amount of sweetness. I would highly recommend this recipe to anyone looking for a delicious and easy-to-make carrot cake.


Sagar Mahadi
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These carrot latte cupcakes were a delightful surprise! The carrot flavor was subtle and perfectly complemented by the creamy latte frosting. The cupcakes were moist and fluffy, and the frosting was light and airy. I will definitely be making these a