Today some little treats with a delicate and soft batter — perfect for these carrot cupcakes with a delicious cream cheese frosting!
Honestly I’m not a huge fan of muffins or cupcakes; I absolutely prefer making full cakes, but thinking of an Easter-style recipe I made these mini cakes, soft and decorated.
Do you know the difference between cupcakes and muffins??
Cupcakes and muffins … two very similar preparations but with small yet clear differences.
The cupcakes are smaller, they are always iced, they are purely sweet, served in the afternoon with tea or coffee, and are usually prepared with the so-called “creaming method” — beating butter and sugar together before adding the other ingredients: after all they are small cakes, not just little treats!
Muffins are larger and have a domed top, they don’t usually have elaborate frostings, they can be savory as well, are enjoyed for breakfast and are made by mixing the dry ingredients with the wet ones.
However you call them, they are lovely little sweets that we can make with a sponge-cake batter, with yogurt and many other variations!
To decorate the cupcakes I used these 
sugar decorations
There are 16 pieces in each package!
HERE ARE SOME OTHER IDEAS FOR EASY, CREAMY FROSTINGS:
1. Classic cream cheese frosting (American style)
The most traditional, made with cream cheese and powdered sugar
2. Light frosting with yogurt
For a lighter variant, use thicker Greek-style yogurt, a touch of vanilla and powdered sugar
3. Mascarpone frosting
A true treat for the palate with mascarpone, whipped cream and powdered sugar
4. Butter and sugar frosting, i.e. basic buttercream
Of Anglo-Saxon origin, made with soft butter, powdered sugar and vanilla bean.
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I started a recipe channel open to everyone and free on WhatsApp — no notifications or sounds — which you can join by clicking the link here: https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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Still on the carrot desserts theme I leave you some other recipes just below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 7 tbsp sunflower seed oil
- 3/4 cup granulated sugar
- 1/2 cup almond flour
- 2 eggs
- 1 1/3 cups baby carrots (peeled)
- 1/2 cup milk
- 2 tsp baking powder
- 14 oz cream cheese
- 1 cup powdered sugar
- 2 tsp vanilla extract (about 2 teaspoons)
- 24 pieces sugar carrots (made of sugar)
- 1 tbsp sprinkles (colored sugar)
Tools
- Stampi per muffin
- Pirottini
- Mixer
- Sac a poche
- Ciotole
- Fruste elettriche
- Planetarie
FOR THE PREPARATION OF THE CARROT CUPCAKE RECIPE
Puree the carrots, blotting off some of the liquid that comes out so the mixture isn’t too wet…
In a bowl place the eggs and the sugar and beat everything with electric beaters for a few minutes.
Slowly add the milk and the sunflower oil, then sift in the all-purpose flour together with the instant baking powder.
Now, using a flexible spatula, fold in the almond flour and the vanilla, and finally add the puréed carrots.
Mix well, making sure all the ingredients are fully incorporated into a smooth batter.
In a bowl put the cream cheese with the powdered sugar and combine well using a spoon until smooth.
Fit a star tip to a piping bag, fill it with the creamy frosting and decorate each cupcake, adding sugar carrots, sprinkles or whatever you prefer!
Simple and tasty little treats that children at home will also love!
Enjoy your carrot cupcakes with cream cheese frosting!
Annalisa
I remind you that at the top, where you see the blog menu, there is a magnifying glass 🔎 which allows you to enter an ingredient or a recipe title and find all preparations that include that ingredient or have that title — I hope among these you’ll find recipes you enjoy!
