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Carrot Cake Cupcakes for Easter|Buttermilk Glaze|Cream Cheese Frosting
FLAVOURS AND FROSTING21Ingredients
45Minutes
1290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. grated nutmeg
- 3/4 cup unsalted butter (melted)
- 1 cup brown sugar
- 1 large eggs
- 2 Tbsp. low-fat plain yogurt
- 1/4 tsp. vanilla extract
- 1 1/2 cups carrots (grated, aprox. 4 medium carrots)
- 1/2 cup white sugar
- 50 grams butter (without salt)
- 3/4 tsp. vanilla extract
- 1 cup buttermilk (make your own: 1 cup buttermilk + 1 tablespoon pure lemon juice)
- 225 grams cream cheese (at room temperature)
- 1/4 cup unsalted butter (at room temperature)
- 1 cup powdered sugar
- 1 tsp. vanilla extract
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NutritionView More
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1290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1290Calories from Fat700 |
| % DAILY VALUE |
| Total Fat78g120% |
| Saturated Fat47g235% |
| Trans Fat |
| Cholesterol270mg90% |
| Sodium1110mg46% |
| Potassium480mg14% |
| Protein14g |
| Calories from Fat700 |
| % DAILY VALUE |
| Total Carbohydrate137g46% |
| Dietary Fiber3g12% |
| Sugars98g |
| Vitamin A190% |
| Vitamin C6% |
| Calcium30% |
| Iron15% |
* 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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