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🍰 Moist Carrot Cupcakes with Vanilla Frosting

350 kcal · 30 min · 4 servings

Ingredients

• Carrots 150 g
• Eggs 2 pcs
• Sugar 130 g
• Salt Pinch
• Vanilla extract 2 tsp
• Orange paste 1 tsp
• Buttermilk 130 g
• Sunflower oil 90 g
• Wheat flour, Type 405 175 g
• Baking powder 1 tsp
• Coconut flakes 130 g
• Cinnamon 1.5 tsp
• Butter 100 g
• Icing sugar 100 g
• Cream cheese, plain 100 g

Instructions

1. 1. Preheat your oven to 200 degrees Celsius (conventional heat).
2. 2. Place the paper liners into the muffin tin.
3. 3. Peel the carrots and grate them finely.
4. 4. Beat the eggs with the sugar, a pinch of salt, one teaspoon of vanilla extract, and the orange paste for three to four minutes until white and creamy.
5. 5. Stir the buttermilk and sunflower oil briefly into the egg mixture.
6. 6. Add the flour, baking powder, 80 grams of coconut flakes, and half a teaspoon of cinnamon.
7. 7. Mix everything briefly until a homogeneous batter forms.
8. 8. Fill the batter evenly into the paper liners using a large portion scoop.
9. 9. Bake the cupcakes in the preheated oven for about 30 to 35 minutes.
10. 10. Remove the muffins from the oven and take them out of the tin.
11. 11. Let them cool down completely on a cooling rack.
12. 12. Beat the room-temperature butter with the powdered sugar and one teaspoon of vanilla extract for about five minutes until creamy.
13. 13. Stir the cream cheese into the butter cream.
14. 14. Fill the finished cream into a piping bag fitted with a star tip.
15. 15. Toast 50 grams of coconut flakes in a non-stick pan without fat until they turn slightly brown and fragrant.
16. 16. Remove the toasted coconut flakes from the pan and let them cool.
17. 17. Pipe the vanilla cream as a small rose onto the cooled cupcakes.
18. 18. Sprinkle the toasted coconut flakes and one teaspoon of cinnamon over the top.

Nutrition per serving

• kcal: 350
• Protein: 5 g · Fett/Fat: 19 g · Carbs: 42 g