ElfyThese carrot cupcakes with caramel frosting are the perfect treat for any occasion. The cupcakes are moist, tender, and packed with flavor thanks to the addition of grated carrots and a blend of warm spices.
The caramel buttercream frosting is creamy, smooth, and perfectly sweet, with a hint of caramel flavor that complements the cupcakes perfectly.
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 20 min | 20 min | 20 min | 60 min |
A Little History of Carrot Cupcake With Caramel Frosting
It is difficult to determine the exact history of carrot cupcakes with caramel buttercream frosting, as there are likely many variations of this recipe that have been developed over time.
Carrot cake, a popular dessert that is often made in the form of a layer cake, has been around for centuries. It is thought to have originated in medieval Europe, where sweeteners such as honey and sugar were used to sweeten cakes and other baked goods.
Carrots were often used in place of more expensive ingredients like sugar, and the addition of spices such as cinnamon and nutmeg helped to enhance the flavor of the cake.
Cupcakes, on the other hand, have a more recent history.
They are believed to have originated in the United States in the 19th century, and were originally made in individual portions using cups as a measuring tool.
Cupcakes gained popularity in the 20th century, and today they come in a wide variety of flavors and styles.
It is likely that carrot cupcakes with caramel buttercream frosting were developed more recently, as they combine elements of both carrot cake and cupcakes, and caramel frosting may not have been a popular topping for cakes and cupcakes until more recently.
Regardless of their exact history, these cupcakes are a delicious and indulgent treat that is sure to be enjoyed by many.
Ingredients
Carrot Cupcakes
Caramel Buttercream Frosting
Instructions
Make the cupcakes first
Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, beat the eggs, sugar, vegetable oil, and vanilla extract together until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the grated carrots.
Divide the batter evenly among the prepared muffin cups.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool completely.
To make the frosting, beat the butter in a large bowl until smooth. Add the powdered sugar, milk, and caramel sauce and beat until well combined and the frosting is light and fluffy.
Frost the cooled cupcakes as desired.
Enjoy, Good Appetite!
