Salted Caramel Carrot Cake Cupcakes

Carrot cake may be a must-make dessert to form within the spring and these new Salted Caramel Carrot Cake Cupcakes are going to be the twist you'll fall crazy with. Soft and moist carrot cakes are topped with Caramel cheese Frosting and topped with caramel drizzle and a sprinkle of salt.

Salted Caramel Carrot Cake Cupcakes
Salted Caramel Carrot Cake Cupcakes

It is the spring recipe and therefore the best dessert to form for Easter celebration. Carrot cakes are awesome for therefore many reasons. First of all, no mixer is required for creating carrot cake and that’s always an enormous plus on behalf of me. Second of all, the cakes have the simplest soft and moist texture. Oh, and that i can’t forget to say how perfectly it pairs with caramel. 

For this recipe, I used Hershey’s Hot Caramel Topping. I specifically chose that because this caramel topping is far thicker than a daily caramel topping so it doesn’t run right off the cupcake after you drizzle it. When using it, I like to recommend heating it just to temperature or a touch bit warmer. Don't use it hot or it'll melt the frosting!

Salted Caramel Carrot Cake Cupcakes

INGREDIENTS :

  • 2 1/2 cups finely grated carrots
  • 2 eggs room temperature
  • 3/4 cup white granulated sugar
  • 1/2 cup vegetable oil + 1 Tbsp
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon

Frosting:

  • 8 oz cream cheese
  • 1/2 cup unsalted butter softened
  • 3 Tbsp hot caramel topping room temperature
  • 1 cup powdered sugar

Topping:

  • Hot caramel topping warmed but not hot
  • Coarse salt

INSTRUCTIONS :

  1. In a large mixing bowl, combine eggs, carrots, and oil. Mix very well until completely combined.
  2. Add flour, sugar, baking soda, baking powder, and cinnamon. Blend well.
  3. Let the batter stand for 10-15 minutes while preheating the oven. (I like to let the batter stand to let the carrot flavor and juices to infuse throughout the batter. Give it a little stir before dividing the batter among the cupcake cups.)
  4. Preheat the oven to 350 and line a muffin baking pan with cupcake liners.
  5. Divide the batter evenly among the cups, filling them about 3/4 full.
  6. Bake for 18-20 minutes. Take out and let them cool for 10 minutes before taking them out of the pan. Cool cupcakes completely on a wire rack before frosting.

Frosting:

  1. Beat cream cheese and butter in a mixing bowl, on medium-high speed, for a couple of minutes. Lower the speed to low and add powdered sugar and caramel topping. Mix on low just until powdered sugar is mixed in and raise the speed back to medium-high. Beat for 2-3 minutes, until light and fluffy.
  2. For extra salted caramel flavor, I like to drizzle caramel and sprinkle a little coarse salt on top of the cupcake and on top of the frosting. You can choose to do just the frosting or both.
  3. Transfer the frosting into a piping bag fitted with your favorite frosting attachment. Frost the cupcakes.
  4. Drizzle some caramel topping over each cupcake and sprinkle some coarse salt.

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