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!🐇🌷
Awọn akara oyinbo jẹ tutu, fluffy, ati pupọ tutu; Aṣiri wa ni lati ṣe ilana awọn Karooti, suga, epo, ati awọn eyin ni ero isise ounjẹ fun awọn iṣẹju 5 titi ti o fi rọra patapata kuku ju grating.
O dofun pẹlu ọra-wara Warankasi frosting ati toasted pecans. O tun le ṣe bi awọn akara iyipo 9-inch mẹta tabi pancake idaji-dì 13 x 18-inch kan.
Fun awọn ilana Akara Karooti diẹ sii, ṣayẹwo mi Classic Karọọti oyinbo tabi awọn Akara Karooti Ilu Brazil "Bolo de Cenoura com Brigadeiro" ohunelo.
Lọ sí:
How to Make Carrot Cake Cupcakes
Ṣaju adiro si 350 °F. Laini (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.
Ninu ero isise ounjẹ ti o ni ibamu pẹlu abẹfẹlẹ irin tabi idapọmọra, ṣe ilana awọn Karooti, iyọ, ẹyin, suga, ati epo fun awọn iṣẹju 5 titi ti o fi rọra patapata.
Gbe adalu tutu lọ si ekan nla kan. Lilo whisk ọwọ, rọra dapọ idaji awọn eroja ti o gbẹ sinu awọn eroja tutu. Fi awọn eso-ajara, agbon, ati pecans si iyẹfun ti o ku, dapọ daradara, ki o si fi kun si batter.
Illa titi ti o kan ni idapo, ma ṣe dapọ! Ofofo awọn batter sinu pese sile akara oyinbo 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.
Bawo ni lati Ṣe Ipara Warankasi Frosting
Ninu ekan ti alapọpo imurasilẹ ti o ni ibamu pẹlu asomọ paddle, lu warankasi ipara, bota, ati fanila. Illa lori iyara kekere titi ti o fi darapọ, lẹhinna mu iyara pọ si alabọde-giga ati lu titi di ina, nipa awọn iṣẹju 2. Diẹdiẹ fi awọn agolo 2 ti suga confectioners, dapọ ni iyara kekere lati darapo. Ni kete ti awọn suga confectioners ti dapọ, mu iyara pọ si si alabọde-giga ki o lu titi di fluffy ati dan, bii iṣẹju 2 si 3.
Bawo ni lati Kojọ
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.
Awọn ilana ti o jọmọ:
ohunelo
Easy Carrot Cake Cupcakes
eroja
For the Carrot Cake Cupcakes:
- 270 g gbogbo-idi iyẹfun, spooned sinu idiwon ife ati leveled-pipa pẹlu ọbẹ
- ¾ ago àjàrà
- 260 g Karooti, bó ati ki o ge sinu 1-inch awọn ege
- 30 g (¾ ife) agbon ti a ti ge tabi ti a ko dun
- 1-½ tablespoons pauda fun buredi
- ½ teaspoon iyo iyo kosher
- 1-½ Awọn teaspoons ilẹ eso igi gbigbẹ oloorun
- ⅛ teaspoon ilẹ nutmeg
- ⅛ teaspoon ilẹ allspice
- ⅛ teaspoon Atalẹ ilẹ
- ⅛ teaspoon awọn ile-ilẹ
- 73 g (¾ ife) pecans tabi walnuts , toasted ati coarsely ge
- 4 ti o tobi eyin , iwọn otutu yara
- 370 g gaari granulated
- 210 ml piha oyinbo
- 1 tablespoon funfun vanilla jade
Fun Frosting Warankasi Ipara:
- 16 ounjẹ warankasi ipara ti o sanra, ni iwọn otutu yara
- 16 tablespoons bota ti ko ni itọsi , ni otutu otutu
- 3 Awọn teaspoons funfun vanilla jade
- 16 ounjẹ confectioners 'suga
- pọ ti iyo kosher
ilana
- Ṣaju adiro si 350 °F. Laini (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.
- Ninu ero isise ounjẹ ti o ni ibamu pẹlu abẹfẹlẹ irin tabi idapọmọra, ṣe ilana awọn Karooti, iyọ, ẹyin, suga, ati epo fun awọn iṣẹju 5 titi ti o fi rọra patapata.
- Gbe adalu tutu lọ si ekan nla kan. Lilo whisk ọwọ, rọra da ½ ti awọn eroja gbigbẹ sinu awọn eroja tutu. Fi awọn eso-ajara, agbon, ati pecans si iyẹfun ti o ku, dapọ daradara, ki o si fi kun si batter. Illa titi ti o kan ni idapo, ma ṣe dapọ!
- 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.
Bawo ni lati Ṣe Ipara Warankasi Frosting
- Ninu alapọpo ti o duro ti o ni ibamu pẹlu asomọ paddle tabi pẹlu alapọpo ina mọnamọna ti a fi ọwọ mu ni ekan nla kan, dapọ warankasi ipara, suga lulú, iyọ, ati bota lori iyara kekere titi ti a fi dapọ.
- Mu iyara naa pọ si giga, ki o dapọ titi di igba ti o kan ni idapo nipa awọn iṣẹju 5. (Lẹẹkọọkan tan alapọpọ kuro, ki o si pa awọn ẹgbẹ ti ekan naa pẹlu spatula roba kan.) Maṣe nà!
- Din iyara alapọpo si kekere. Fi awọn vanilla jade, ki o si gbe iyara soke lati wa ni giga, ki o si dapọ ni ṣoki titi ti o fi rọra (rẹ ekan naa lẹẹkọọkan).
- 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!
awọn akọsilẹ
- 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. - Lati Tọju Ipara Warankasi Frosting:
Ipara Warankasi Frosting le ti wa ni refrigerated airtight fun soke si 3 ọjọ; yọ kuro ninu firiji fun bii ọgbọn iṣẹju si wakati 30 ṣaaju ṣiṣeṣọọṣọ akara oyinbo naa lati jẹ ki didi tutu gbona ati ki o padanu otutu rẹ.
Gbogbo alaye ijẹẹmu da lori awọn iṣiro ẹni-kẹta ati pe o jẹ iṣiro nikan. Ohunelo kọọkan ati iye ijẹẹmu yoo yatọ si da lori awọn ami iyasọtọ ti o lo, awọn ọna wiwọn, ati awọn iwọn ipin fun idile.