Carrot Cupcakes with Caramel and Cream Cheese Frosting

Name: Carrot Cupcakes with Caramel and Cream Cheese Frosting
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 2 teaspoons baking powder; 0 teaspoons baking soda; 296 milliliters canola oil; 567 grams carrots , peeled and coarsely shredded (4 cups); 2 teaspoons cinnamon; 118 milliliters confectioners sugar; 454 grams cream cheese, softened; 4 larges eggs, at room temperature; 473 milliliters all-purpose flour; 237 milliliters golden raisins; 59 milliliters heavy cream; 3 drops Few of fresh lemon juice; 237 milliliters pecans, coarsely chopped; 1 teaspoon salt; 118 milliliters sugar; 473 milliliters sugar; 227 grams sticks unsalted butter, softened; 1 teaspoon pure vanilla extract; 2 Tbsps water

The recipe Carrot Cupcakes with Caramel and Cream Cheese Frosting is ready in approximately 1 hour and 30 minutes and is definitely a super vegetarian option for lovers of American food. This recipe serves 24. One serving contains 348 calories, 4g of protein, and 20g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of few drops of lemon juice, vanillan extract, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Line two 12-cup muffin tins with paper liners. In a medium bowl, toss the carrots with the raisins and pecans. Onto a large sheet of wax paper, sift the flour with the cinnamon, baking powder, baking soda and salt.

Ingredients you will need

Baking Soda

Cinnamon

Carrot

Raisins

Pecans

All Purpose Flour

Salt

Equipment you will use

Muffin Tray

Wax Paper

Bowl

In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth.

Ingredients you will need

Canola Oil

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the eggs, 1 at a time, beating well between additions.

Ingredients you will need

Egg

Add the dry ingredients and beat at low speed until combined. Using a wooden spoon, stir in the carrot mixture.

Ingredients you will need

Carrot

Equipment you will use

Wooden Spoon

Spoon the batter into the cups, filling them three-fourths full.

Bake the cupcakes for about 25 minutes, or until the tops spring back when lightly pressed.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

In a small, deep saucepan, combine the sugar, water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes. Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer.

Ingredients you will need

Lemon Juice

Caramel

Sugar

Water

Equipment you will use

Pastry Brush

Sauce Pan

Frying Pan

Remove from the heat. Using a long-handled wooden spoon, stir in the heavy cream.

Ingredients you will need

Heavy Cream

Equipment you will use

Wooden Spoon

Transfer to a bowl and let cool.

Equipment you will use

Bowl

In another bowl, beat the cream cheese at low speed until smooth. Beat in the butter, then beat in the confectioners' sugar and vanilla until smooth.

Ingredients you will need

Powdered Sugar

Cream Cheese

Vanilla

Butter

Equipment you will use

Bowl

Spread 1 tablespoon of the cream cheese frosting over each cupcake. Fill a pastry bag fitted with a 1/4-inch star tip with the remaining frosting. Pipe a ring around the top of each cupcake, leaving an empty space in the center. Spoon the caramel into the centers.

Ingredients you will need

Cream Cheese Frosting