Carrot Cupcakes

Carrot-Cupcakes-ND10

The miniature take on a traditional dessert makes these Carrot Cupcakes the perfect treat for afternoon tea.

Carrot Cupcakes
Yield: 14 cupcakes • Preparation: 15 minutes • Bake: 20 to 25 minutes
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Ingredients
  1. 1 cup pastry flour
  2. 1¼ teaspoons baking powder
  3. ¾ teaspoon ground cinnamon
  4. ½ teaspoon coarse salt, divided
  5. ⅓ cup finely chopped toasted walnuts
  6. ¼ cup unsalted butter, melted
  7. 1½ tablespoons sugar
  8. ⅔ cup mashed ripe banana
  9. ¾ cup grated carrot, squeezed dry
  10. ¼ cup plain Greek-style yogurt
  11. 1 large egg, lightly beaten
  12. 12 ounces goat cheese, at room temperature
  13. ½ cup unsalted butter, at room temperature
  14. ½ cup confectioners’ sugar
  15. Garnish: additional ground cinnamon
Instructions
  1. Preheat oven to 350°.
  2. Line 14 wells of a mini muffin pan with paper liners. Set aside.
  3. Sift together flour, baking powder, cinnamon, and ¼ teaspoon salt. Add walnuts, stirring to combine. Set aside.
  4. In a small bowl, combine melted butter and sugar, stirring until sugar is dissolved. Set aside.
  5. In a separate bowl, combine banana and carrot. Add butter mixture, stirring well. Add yogurt and egg, whisking to combine. Add flour mixture, stirring until batter just comes together.
  6. Spoon batter into prepared pan.
  7. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
  8. Remove from oven, and let cool. Transfer to a wire rack to cool completely.
  9. In a medium bowl, combine goat cheese and butter. Beat at medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Add confectioners’ sugar and remaining ¼ teaspoon salt, beating until well combined.
  10. Spread frosting over each cupcake.
  11. Garnish with a sprinkle of cinnamon, if desired.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime November/December 2010

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