Provided by Food Network Kitchen
Time 1h50m
Yield 48 mini cupcakes
Number Of Ingredients 20
Steps:
- Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
- Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
- Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
- Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
- Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.
Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 19 milligrams, Sodium 71 milligrams, Carbohydrate 17 grams, Protein 1 grams, Sugar 14 grams
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Jamel Jaouhari
[email protected]These cupcakes were a bit too dry and the frosting was too runny. I wouldn't recommend this recipe.
Dipen magar
[email protected]I've made these cupcakes several times now and they're always a hit. They're moist, flavorful, and the cream cheese frosting is to die for. I highly recommend them!
Siphewamarelay Nhlapo
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the batter and frosting.
Peter David
[email protected]I love carrot cake, so I was excited to try this recipe. The cupcakes were moist and flavorful, and the cream cheese frosting was delicious. I will definitely be making these again!
IRFAN ADH DHAIYAN
[email protected]These cupcakes were a bit dry and the frosting was too runny. I wouldn't recommend this recipe.
Girma Selemon
[email protected]These cupcakes were easy to make and turned out great! The only thing I would change is to add a little more spice to the batter. Otherwise, they were perfect.
RAKIB SUITAN
[email protected]I was a bit skeptical about making carrot cupcakes, but I'm so glad I tried this recipe! The cupcakes were moist and flavorful, and the cream cheese frosting was the perfect complement. I'll definitely be making these again.
Amandaa O'Neill
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the batter and frosting.
Anthonio Dylan
[email protected]I've tried many carrot cupcake recipes, but this one is by far the best. The cupcakes are moist and fluffy, and the cream cheese frosting is to die for. I will definitely be making these again and again.
payal maharaj
[email protected]These cupcakes were amazing! I made them for my husband's birthday and he loved them. They were moist and flavorful, and the cream cheese frosting was the perfect touch.
Joyce Mumba
[email protected]These cupcakes were a bit dry and the frosting was too runny. I wouldn't recommend this recipe.
Edyta Wiecha
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the batter and frosting.
dirojy gaming
[email protected]These cupcakes were easy to make and turned out great! The only thing I would change is to add a little more spice to the batter. Otherwise, they were perfect.
Md Shafiql
[email protected]I was a bit skeptical about making carrot cupcakes, but I'm so glad I tried this recipe! The cupcakes were moist and flavorful, and the cream cheese frosting was the perfect complement. I'll definitely be making these again.
Skanking Ricch
[email protected]These cupcakes were delicious! I followed the recipe exactly and they turned out perfectly. The cupcakes were moist and fluffy, and the frosting was creamy and tangy. I will definitely be making these again.
Tonya Whitehead
[email protected]I've made these cupcakes several times now and they're always a crowd-pleaser. They're moist, flavorful, and the cream cheese frosting is to die for. I highly recommend them!
Dil Rai
[email protected]These carrot cupcakes were a hit at my daughter's birthday party! The batter was easy to mix together and the cupcakes turned out moist and fluffy. The cream cheese frosting was the perfect finishing touch.