Rich Carrot Cupcakes

By srreis5948

These little carrot cupcakes are BIG on flavor!

Ingredients

• Glaze:
• 4 cups finely shredded carrots
• 1 3/4 cups granulated sugar
• 6 tablespoons vegetable oil
• 1/3 cup buttermilk
• 3 eggs
• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 cup chopped walnuts
• 1 3/4 cups confectioners' sugar
• 2-3 tablespoons lemon juice
• 24 walnut halves

Details

Servings 24
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350. Spray two 12 cup muffin pans with nonstick cooking spray or line with paper liners.

Combine the carrots, granulated sugar, vegetable oil, buttermilk and eggs in a large bowl. Add the flour, baking powder, cinnamon and salt and mix well. Fold in the walnuts.

Fill each muffin cup 3/4 full with the batter, Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Cool slightly on a wire rack.

Meanwhile for the glaze, combine the confectioners' sugar and 2 tablespoons lemon juice in a small bowl and mix well. Dip the warm cupcakes into the glaze. (if the glaze seems to thick, add 1 teaspoon of lemon juice at a time until the desired consistency is reached0. Top each cupcake with a walnut half.