Provided by:
California Walnuts

Carrot Walnut Cupcakes with Lemon Buttercream Frosting

Satisfy everyone’s sweet tooth with delightful, delicious cupcakes. Unfrosted, these moist cupcakes are perfect for breakfast on the run or a lunch-box treat.

Tip: This recipe works well as a cake. Simply pour batter into a round 10-inch (2.6 L) cake pan and place in a 350°F (180°C) oven for 1 hour or until cake tester inserted into centre comes out clean. Transfer to rack; let cool and cover with frosting (same amount as used for the cupcakes).



2-1/2 cups 625 mL grated carrot (about 2 whole carrots)
1-1/2 cups 375 mL California walnut pieces
1 cup 250 mL diced pineapple, fresh or canned
2 cups 500 mL flour, divided
2 tsp 10 mL cinnamon
1/2 tsp 2 mL nutmeg
2 tsp 10 mL baking soda
1/2 tsp 2 mL salt
4 4 eggs
1-1/2 cups 375 mL sugar
1-1/2 cups 375 mL


Lemon Buttercream Frosting

1 cup 250 mL soft unsalted butter
6 cups 1.5 L icing sugar
2 2 lemons, zest and juice
1 tsp 5 mL vanilla extract



Preheat oven to 350°F (180°C).


In a large bowl, combine carrot, walnuts, pineapple and 1/2 cup (125 mL) flour. Mix and set aside.

In a medium bowl, sift the remaining flour and combine with cinnamon, nutmeg, baking soda and salt.

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.

Fold the flour mixture into the egg batter until well combined, then stir in the carrot, walnut and pineapple mix.

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.

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.

Servings: 24