Carrot Walnut Cupcakes with Lemon Buttercream Frosting

By cecelia26_

Ingredients

• Cupcakes:
• 2-1/2 cups grated carrot (about 2 whole carrots)
• 1-1/2 cups California walnut pieces
• 1 cup diced pineapple, fresh or canned
• 2 cups flour, divided
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp baking soda
• Dash salt
• 4 eggs
• 1-1/2 cups sugar
• 1 cup vegetable oil
• Lemon Buttercream Frosting:
• 1 cup soft unsalted butter
• 6 cups powdered sugar
• 2 lemons, zest and juice
• 1 tsp vanilla extract

Details

Servings 2
Adapted from walnuts.org

Preparation

Step 1

1.Preheat oven to 350°F.
2.Cupcakes: In a large bowl, combine carrot, walnuts, pineapple and 1/2 cup flour. Mix and set aside.
3.In a medium bowl, sift the remaining flour and combine with cinnamon, nutmeg, baking soda and salt.
4.In a large bowl, combine eggs and sugar and whip with a hand mixer until just combined, then slowly add the vegetable oil, while whipping, until emulsified.
5.Fold the flour mixture into the egg batter until well combined, then stir in the carrot, walnut and pineapple mix.
6.Line cupcake tins with liners and fill with batter, filling about three-quarters full. Bake for 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.
7.Lemon Buttercream Frosting: Combine the butter, sugar, lemon juice and zest and vanilla in a stand mixer and whip until light and fluffy, about 4 minutes.