Fisher® Walnuts are the perfect addition to these classic cupcakes. These nuts add a crunch that everyone loves!
Carrot Cake Cupcakes
Walnut
Cakes & Cheesecakes
Breakfast / Brunch
Vegetarian
prep
20
minscook
20
minsmake
10
servingsCupcakes
1 cup
flour
1 cup
sugar
1 teaspoon
baking powder
1 teaspoon
baking soda
1/2 teaspoon
ground cinnamon
1/4 teaspoon
table salt
3/4 cup
vegetable oil
2
eggs
1 teaspoon
vanilla
1 cup
grated fresh carrots (about 2 medium)
1/4 cup
Fisher® Walnut Halves & Pieces, finely chopped
Frosting
4 ounces
cream cheese, softened
2 tablespoons
butter, softened
1/2 teaspoon
vanilla
2 cups
powdered sugar (about 8 ounces)
1 teaspoon
milk
10
Fisher® Walnut Halves
Food Safety Instruction
DIRECTIONS
- For Cupcakes: Heat oven to 350°F. Line muffin pans with 10 paper liners.
- Whisk first 6 ingredients in large bowl until blended. Add oil. Beat with electric mixer on medium speed 2 minutes. Add eggs and vanilla. Beat 2 minutes. Stir in carrots and Fisher® Walnuts. Fill liners with about 1/3 cup batter.
- Bake 20-22 minutes or until toothpick inserted in centers comes out clean. Cool completely before frosting. Refrigerate leftovers.
- For Frosting: Beat cream cheese and butter on medium speed with electric mixer until smooth. Mix in vanilla. Beat on low speed while gradually adding powdered sugar until well blended. Thin with ½ teaspoon or more of milk, if needed. Frost cupcakes and top with walnut halves. Refrigerate leftovers.
