These classic carrot cake cupcakes are moist, tender, and perfectly spiced. It's topped with a thick, luscious cream cheese frosting and toasted pecans. Perfect for Easter, spring, or any season!🐇🌷
Achịcha ahụ na-agba mmiri, na-agba ọsọ, ma dị nro nke ukwuu; Ihe nzuzo anyị bụ ịhazi karọt, shuga, mmanụ, na àkwá n'ime ihe oriri maka nkeji 5 ruo mgbe ọ ga-adị mma ka ọ dị mma karịa grating.
A na-etinye ya na ude mmiri ara ehi ude na pecans chara acha. Enwere ike ime ya dị ka achịcha atọ nke anụ ọhịa 9 ma ọ bụ pancake ọkara nke 13 x 18 nke anụ ọhịa.
Maka ntụzịaka ndị ọzọ maka achịcha karọt, lelee m Achịcha Karọt Omuma ma ọ bụ na Achịcha karọt Brazil "Bolo de Cenoura com Brigadeiro" uzommeputa.
-Awụlikwa elu na-:
How to Make Carrot Cake Cupcakes
Kpoo oven ruo 350 Celsius F. Ahịrị (2) 12 cup baking cupcake pans with cupcake liners; set aside. In a large bowl, sift the baking powder, cinnamon, nutmeg, allspice, ginger, and cloves; set aside.
N'ime ihe oriri na-edozi nri nke nwere akwa nchara ma ọ bụ blender, dozie karọt, nnu, àkwá, shuga, na mmanụ maka nkeji 5 ruo mgbe ọ ga-adị mma.
Nyefee ngwakọta mmiri na nnukwu efere. N'iji whisk aka, jiri nwayọọ gwakọta ọkara nke ihe ọkụkụ n'ime ihe ndị dị mmiri. Tinye mịrị, aki oyibo, na pecans na ntụ ọka fọdụrụnụ, gwakọta nke ọma, tinye na batter.
Gwakọta ruo mgbe agwakọtara ya, emela ka mix! Wepu batter ahụ n'ime ihe a kwadebere cupcake pan until each is ¾ full. Bake the Carrot Cake Cupcakes for 25 to 30 minutes until a toothpick comes out clean. Transfer to a wire rack to cool completely.
Otu esi eme ude mmiri oyi
Na nnukwu efere nke mixer nke dabara na ihe mgbakwunye paddle, tie cheese, butter na vanilla. Gwakọta na obere ọsọ ruo mgbe agwakọtara ya, wee mee ka ọsọ ahụ dịkwuo elu ma tie aka ruo mgbe ọkụ, ihe dị ka nkeji 2. Jiri nwayọọ tinye iko 2 nke sugar confectioners, na-agwakọta na obere ọsọ iji jikọta. Ozugbo agwakọta shuga ndị confectioners, mee ka ọ dị elu ruo ọkara-elu ma tie aka ruo mgbe ọ ga-adị nro ma dị ire, ihe dị ka nkeji 2 ruo 3.
Otu esi achikota
Transfer the cream cheese frosting to a piping bag and decorate the carrot cake cupcakes as desired, or spread on the cupcakes to decorate. Top with toasted pecans.
Ntụziaka emetụtara:
Ntụziaka
Easy Carrot Cake Cupcakes
Efrata
For the Carrot Cake Cupcakes:
- 270 g ntụ ọka nke ebum n'obi niile, wụsara ya n'ime iko a na-atụ ihe ma were mma gbadaa ya
- ¾ Iko mịrị
- 260 g carrots, peeled na bee n'ime 1-anụ ọhịa iberibe
- 30 g (¾ cup) aki oyibo e gbutere nke na-atọ ụtọ ma ọ bụ na-esighị ụtọ
- 1-½ tablespoons ntụ ịme achịcha
- ½ teaspoon nnu kosher
- 1-½ teaspoons pawuda ala
- ⅛ teaspoon ala nutmeg
- ⅛ teaspoon ala allspice
- ⅛ teaspoon ala ginger
- ⅛ teaspoon mgbakpu ala
- 73 g (¾ cup) pecans ma ọ bụ walnuts , esiri esi na nke a na-egbutughị ya
- 4 nnukwu àkwá , ọnụ ụlọ okpomọkụ
- 370 g sugar granulated
- 210 ml ube oyibo
- 1 tablespoon ihe dị ọcha vanilla wepụ
Maka oyi kpọnwụrụ ude:
- 16 ounces cheese ude zuru oke, na ọnụ ụlọ okpomọkụ
- 16 tablespoons bọta nke a na-agwaghị agwa , na ụlọ okpomọkụ
- 3 teaspoons ihe dị ọcha vanilla wepụ
- 16 ounces sugar confectioners
- tuo nke kosher nnu
ntuziaka
- Kpoo oven ruo 350 Celsius F. Ahịrị (2) 12 cup baking cupcake pans with cupcake liners; set aside. In a large bowl, sift together the baking powder, cinnamon, nutmeg, allspice, ginger, and cloves; set aside.
- N'ime ihe oriri na-edozi nri nke nwere akwa nchara ma ọ bụ blender, dozie karọt, nnu, àkwá, shuga, na mmanụ maka nkeji 5 ruo mgbe ọ ga-adị mma.
- Nyefee ngwakọta mmiri na nnukwu efere. N'iji whisk aka, jiri nwayọọ gwakọta ½ nke ihe akọrọ n'ime ihe ndị dị mmiri mmiri. Tinye mịrị, aki oyibo, na pecans na ntụ ọka fọdụrụnụ, gwakọta nke ọma, tinye na batter. Gwakọta ruo mgbe agwakọtara ya, emela ka mix!
- Scoop the batter into the prepared cupcakes pan until each is ¾ full. Bake the Carrot Cake Cupcakes for 25 to 30 minutes until a toothpick comes out clean. Transfer to a wire rack to cool completely.
Otu esi eme ude mmiri oyi
- N'ime igwekota kwụ ọtọ dabara na mgbakwunye paddle ma ọ bụ jiri igwe igwe eletrik ejiri aka mee n'ime nnukwu efere, gwakọta cheese ude, shuga ntụ ntụ, nnu na bọta na obere ọsọ ruo mgbe etinyere ya.
- Mee ka ọsọ ahụ dịkwuo elu, ma gwakọta ruo mgbe agwakọtara ihe dị ka nkeji 5. (Mgbe ụfọdụ, gbanyụọ igwekota, ma jiri spatula rọba kụchie akụkụ nke efere ahụ.) Apịla ihe!
- Belata ọsọ nke igwekota ka ọ dị ala. Tinye vanilla wepụ, ma bulie ọsọ ahụ ka ọ dị elu, ma gwakọta obere oge ruo mgbe ọ dị ire (na-ehichapụ nnukwu efere ahụ mgbe ụfọdụ).
- Transfer the cream cheese frosting to a piping bag and decorate the Carrot Cake Cupcakes as desired or spread on the cupcakes to decorate. Top with toasted pecans. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy!
Notes
- To Store Carrot Cake Cupcakes with Cream Cheese Frosting:
These carrot cake cupcakes with cream cheese frosting can be refrigerated in an airtight for up to 3 days; remove it from the fridge about 15 to 30 minutes before serving to allow the Frosting to warm up and lose its chill. - To Store Plain Carrot Cake Cupcakes without Frosting:
Plain carrot cake cupcakes without frosting can be refrigerated in an airtight for up to 5 days; remove it from the fridge about 15 to 30 minutes before serving to allow the carrot cake cupcakes to warm up and lose its chill. - Iji chekwaa ude mmiri oyi:
Enwere ike idobe ude cheese Frosting n'ime friji ruo ụbọchị 3; wepụ ya na ngwa nju oyi maka ihe dị ka nkeji 30 ruo 1 tupu icho mma achicha karọt iji mee ka ntu oyi na-ekpo ọkụ ma tụfuo oyi.
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.