halfbakedharvest4.5
Hydrangea Flower Carrot Cake Cupcakes
These cupcakes are moist, soft, extra fluffy, and extra sweet, plus they are SO EASY! Yes, even the frosting flowers on top. Just use a star piping tip and apply a little pressure to the bag.
👥 18 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350 degrees F. Line 18 muffin tins with paper liners.2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, buttermilk, eggs, sugar, brown sugar, and vanilla until smooth. Beat in the carrots. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Batter should be pourable, but not super thin. 4. Pour the batter among the muffin tins and bake ⏱️ 15-18 minutes, until a tester inserted into the center comes out clean. Remove and let cool completely before frosting.5. To make the frosting, add the mascarpone and butter to a large mixing bowl. Using an electric mixer, beat until the mixture is light and fluffy, about ⏱️ 2 minutes. Add the powdered sugar and vanilla. Beat another ⏱️ 2-4 minutes or until the frosting is light and fluffy. Beat in the strawberry powder or raspberry powder. If desired, you can divide the frosting between 2-3 bowls and color each a slightly different color for an ombre effect.6. Spoon the frosting into a piping bag fit with a star tip (I use a 1M wilton tip). Pipe around the edge of the cupcake and work your way in. Repeat with the remaining cupcakes.
baking powder1 teaspooncanola oil1 cuplarge eggs2grated carrots1 cup
Nutrition Facts
calories
414 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
2 g
sugar Content
34 g
sodium Content
244 mg
protein Content
3 g
cholesterol Content
58 mg
carbohydrate Content
49 g
saturated Fat Content
10 g
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