The super moist and delicious carrot cupcakes

Hey friends.. How are you doing? I am back with a  new cupcake recipe. Baking just makes me so happy.. When I am baking something in the kitchen, it feels like I am meditating.. The results make me happy. 

This time, it’s nutritious carrot cupcakes with some swirls of whipped cream. The cupcakes have an amazing sweet flavor of  carrots along with a hint of  pineapple. Cinnamon and nutmeg leave their mark. As the cupcakes are made up of oil instead of butter, they are extremely soft and moist and retain the moistness for a long time. Cashew nuts add a mild pinch of crunchiness inside.

I am in the process of taking feedback about my desserts from friends and family. 
This time the response was really good. They found the cupcakes soft and delicious. Everyone including the kids liked it. 

So why wait? Just note down the recipe.

Ingredients: 

For making cupcakes: 

(Note: The recipe will yield 12-13 cupcakes) 

Dry ingredients:

1 and 1/3 cup all purpose flour(Maida in hindi)

2/3 cup granulated white sugar 

1/4 tsp salt

1 tsp baking soda

2 tsp brown sugar(optional)

1 tsp ground cinnamon powder

1/4 tsp nutmeg powder

1/4-1/2 cup chopped walnuts (or any nuts you like.. I used cashew nuts.) 

Wet Ingredients:

1 and 1/3 cups of grated carrots

2 eggs

2/3 cup pineapple juice (I used canned pineapples along with the juice and blended it. Strained it. You can use any fruit juice/sauce you like(fresh or canned). Example orange, apple etc.) 

2/3 cup oil (vegetable oil or any oil you like) 

1 tsp vanilla extract

For whipped cream:

1 cup heavy whipping cream

1/4 cup granulated white sugar

1/2 tsp vanilla extract

Procedure:

Let’s start preparing the cupcakes:

Preheat the oven to 350 deg F.  

Line your cupcake baking tray with liners or brush it with butter.

Cupcake liners placed

In a container, transfer all the following ingredients (flour, baking soda, salt, ground cinnamon powder, nutmeg powder and chopped nuts ). Whisk everything well.

Baking soda added to flour

Nutmeg powder(optional)

Salt

Ground cinnamon

Cashew nuts

In another large bowl, beat eggs until it is light beaten.

Beaten egg

Now add sugar, oil, vanilla extract and pineapple juice . Beat it lightly until it is incorporated well.

Sugar, oil and vanilla extract added to beaten egg

Strained pineapple juice

Add grated carrots and whisk well.

Grated carrots

Grated carrots added to egg mixture

Now make a well in the flour mixture. Transfer the wet ingredients into flour mixture. Whisk everything well until things are well incorporated. It will be semi thick mixture of pouring consistency. 

Cupcake batter

Transfer the batter equally to the cupcake liners. Let it be 3/4 full. 

Ready to be baked

Bake the cupcakes for 18-22 minutes. A tooth pick inserted in centre of cupcake should come out clean. Let the cupcakes cool down. 

Texture of the cupcake inside

Baked cupcakes

These cupcakes can be had without any frosting too. These are yummy. I made a quick whipped cream frosting. Cream cheese frosting all goes well with carrot cupcakes. I particularly like whipped cream. It’s light and mouth melting.

Let’s start preparing the whipped cream:

Freeze the container and the wire whisk in which you will be beating the cream.(for 25-30 minutes).

Let the whipping cream also be chilled(refrigerated).

Transfer 2 tbsp of whipping cream, sugar and vanilla extract in the chilled container.  With an electric beater,  whisk it until everything is incorporated well. Now add remaining whipping cream and beat until stiff peaks are formed.

Add color if you wish. I kept it plain white.

Fill it in a piping bag and  start decorating your cupcakes. I sprinkled a bit of coffee powder and cocoa powder on top of the frosting. 

Delicious carrot cupcake with whipped cream

And now what. Just enjoy the super soft, moist and delicious carrot cupcakes.. You can refrigerate the cupcakes too. They will stay soft for a long time.

Have fun cooking. Don’t forget to post your comment in the comments section. You can get the recipes on your email too. Subscribe your email id for the same.

See you soon with another interesting recipe.

Cheers,

Shweta