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Carrot Cake Cupcakes



Cake ingredients:

1 cup all purpose flour

3/4 cup granulated sugar

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

2 large eggs, room temperature

¾ cup vegetable oil

1 cup grated carrots

½ cup chopped walnuts or pecans


Preheat the oven to 350 degrees F. 

In a medium bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Using a hand mixer or stand mixer fitted with the paddle attachment, combine the eggs and sugar on medium speed until light in color. Reduce the speed and slowly add the oil. 

Gradually add the dry ingredients in 3-4 additions until combined. Remove from the mixer and hand mix in the walnuts.


Line 2 dozen muffin cups with paper liners. Fill muffin cups two-thirds full with batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Transfer baked cupcakes to wire rack to cool. Make sure the cupcakes are cooled completely before frosting.


Frosting ingredients:

8 oz cream cheese, room temperature

¼ cup unsalted butter, room temperature

2 ½ cup sifted confectioners sugar

1 - 2 Tbsp Just Jan’s Tangerine Marmalade (or other marmalade you have in the fridge)

1 tsp vanilla extract

¼ tsp salt

Using either a stand mixer with paddle attachment or hand mixer blend the cream cheese and butter until well combined. Add the salt and vanilla extract, mix until smooth. Gradually add the sugar until incorporated and smooth. Add the marmalade last and mix thoroughly.

This frosting will last 2 weeks in the refrigerator.

Note* If piping the frosting, use a larger tip opening as the rind from the marmalade can get stuck in finer tips.


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