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Carrot Cake Cupcakes {Cream Cheese Frosting}
AMERICAN HERITAGE COOKING17Ingredients
35Minutes
380Calories
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Ingredients
US|METRIC
24 SERVINGS
- 2 cups all-purpose flour (or pastry flour if you have it, 190g)
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1 1/2 tsp. canela
- 3 eggs (150g)
- 1 2/3 cups granulated sugar (330g)
- 1 1/4 cups vegetable oil (255g)
- 2 Tbsp. lemon juice
- 1 cup shredded carrots (packed, 250g)
- 1/2 cup toasted walnuts (chopped, 90g)
- 20 oz. cream cheese (not light, not whipped, room temperature)
- 1/2 cup butter (2 sticks, room temperature)
- 2 cups powdered sugar (220g)
- 2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- toasted walnuts (chopped, for garnish, optional)
- 50 grams marzipan (optional)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat8g40% |
| Trans Fat0g |
| Cholesterol65mg22% |
| Sodium170mg7% |
| Potassium90mg3% |
| Protein4g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber<1g3% |
| Sugars25g |
| Vitamin A25% |
| Vitamin C2% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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