Carrot Cake Cupcakes with Dulce de Leche Buttercream

Name: Carrot Cake Cupcakes with Dulce de Leche Buttercream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 28
Cuisine: American
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 79 milliliters buttermilk; 946 milliliters peeled and finely grated carrots; 3 larges eggs, room temperature; 710 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoon ground ginger; 237 milliliters walnuts or pecans, toasted and finely chopped; 118 milliliters crushed pineapple, well drained; 1 teaspoon salt; 473 milliliters sugar; 118 milliliters sweetened shredded coconut; 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract); 355 milliliters vegetable oil

The recipe Carrot Cake Cupcakes with Dulce de Leche Buttercream is ready in about 45 minutes and is definitely a tremendous vegetarian option for lovers of American food. One serving contains 165 calories, 3g of protein, and 5g of fat. This recipe serves 28. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have baking powder, eggs, flour, and a few other ingredients on hand, you can make it. It is perfect for Easter.

Instructions

Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and coconut, pineapple and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.Divide batter among muffin cups, filling each 3/4 full.

Ingredients you will need

Baking Soda

Buttermilk

Pineapple

Cinnamon

Carrot

Coconut

Vanilla

Clove

Ginger

All Purpose Flour

Seeds

Sugar

Egg

Nuts

Salt

Cooking Oil

Equipment you will use

Muffin Liners

Muffin Tray

Whisk

Bowl

Oven

Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes.

Equipment you will use

Oven

Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.Frost cupcakes with dulce de leche or cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.

Ingredients you will need

Cream Cheese Frosting