Get ready to elevate your baking game and add a spicy twist to your dessert repertoire! My Spicy Carrot Cupcakes with Cheese Frosting are not just a treat for your taste buds but a journey into the world of bold flavors and culinary creativity.
I wish you good luck!
Spicy Carrot Cupcakes
Treat your taste buds to a flavorful journey with my Spicy Carrot Cupcakes! These delightful creations balance the sweetness of grated carrots with a kick of cinnamon, nutmeg, and a hint of cayenne pepper. Topped with a velvety cream cheese frosting, each bite is a perfect harmony of warmth and indulgence. Elevate your dessert game and savor the extraordinary blend of sweet and spicy in every moist and delicious bite.
- Yield: 12 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
200g Finned grated carrot
120g Sugar
4 Eggs
1 dl Milk
150g Butter
1 tsp vanilla essence
0,5 tsp Salt
0,5 tsp Cardamom
1/4 tsp Nutmeg
1 tsp Ginger
2 tsp Baking powder
3 tsp Cinnamon
200g Anelise light flour blend gf *
1 Organic Orange (zest)
60g Pecan nut – optional
Frosting
60g Butter
150g Icing sugar
1 tsp Vanilla extract
125g Mascarpone
1–2 tsp vanilla paste
1 Lemon
Instructions
Grate the carrot roughly in a separate bowl and put it aside for later.
Preheat the oven to 170C.
Whisk the sugar, butter, eggs, milk and vanilla extract together in a medium bowl until combined, and you have a light and fluffy texture. Add baking powder, soda, salt, cinnamon, ginger, and cloves. Stir gently in the zucchini.
Pour the dough into the muffin form, using an ice scoop and bake in the oven for 25-30 minutes or until it is done.
Frosting
Beat butter, cream cheese, vanilla extract and icing sugar with lemon juice until completely white and fluffy. Spread the frosting on the cake and sprinkle with finely grated lemon zest.
Cover the frosted cupcakes tightly and store it in the refrigerator for five days if you have any leftovers.
Notes
Eat & Enjoy!
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