Tasty Recipes: Luscious Carrot Cupcakes

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Luscious Carrot Cupcakes

"After trying a wide range of different approaches, I finally hit the right combination of ingredients for a lush, moist, and intensely tasteful carrot cake batter. Do yourself a favor and try it ASAP! Optional: Decorate with flakes of hazelnut and slices of lemon peel."

Ingredients :

• Batter:
• 1/2 cup vegetable oil
• 2 tablespoons vegetable oil
• 3 eggs
• 1 1/4 cups brown sugar
• 2 1/4 cups grated carrots
• 1 2/3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon vanilla sugar
• 1/2 teaspoon salt
• Cream Cheese Icing:
• 1 (16 ounce) package confectioners' sugar, or as needed
• 1/2 (8 ounce) package cream cheese (such as Philadelphia®)
• 3 tablespoons butter
• 1/2 lemon, juiced
• 1 lemon, zested

Instructions :

Prep : 35M	Cook : 12M	Ready in : 2H2M

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1/2 cup plus 2 tablespoons oil, eggs, brown sugar, and grated carrots together, in that order, in a bowl.
• Mix flour, cinnamon, baking powder, vanilla sugar, and salt together in a separate bowl. Add flour mixture to oil mixture and stir to combine. Fill 12 cups of a muffin tin with the batter.
• Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes; do not overbake. Cool completely before frosting, about 45 minutes.
• Mix confectioners' sugar, cream cheese, butter, lemon juice, and lemon zest together in a bowl; stir until the icing reaches a smooth, thick, and creamy texture. Cover icing with plastic wrap and refrigerate until set, at least 30 minutes, before topping cupcakes.

Notes :

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