Carrot Walnut Cupcakes with Lemon Buttercream Frosting - Taste USA

Carrot Walnut Cupcakes with Lemon Buttercream Frosting

  • Duration
  • Serving 24 cupcakes

Courtesy of California Walnut Commission

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. 

Combine the butter, sugar, lemon juice and zest and vanilla in a stand mixer and whip until light and fluffy, about 4 minutes. 

Ingredients

Cupcakes

  • 2 ½ cups (625 mL) grated carrot (about 2 whole carrots) 
  • 1 ½ 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 
  • ½ tsp (2 mL) nutmeg 
  • 2 tsp (10 mL) baking soda 
  • ½ tsp (2 mL) salt 
  • 4 eggs 
  • 1 ½ cups (375 mL) sugar 
  • 1 ½ cups (375 mL) vegetable oil 

Lemon Buttercream Frosting

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

Further informations

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). 

Directions

  • 1

    Preheat oven to 350 F (180 C).

Cupcakes

  • 1

    In a large bowl, combine carrot, walnuts, pineapple and ½ cup (125 mL) flour. Mix and set aside.

  • 2

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

  • 3

    In a large bowl, combine eggs and sugar and beat with a hand mixer until just combined, then slowly add the vegetable oil while beating, until emulsified.

  • 4

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

  • 5

    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

  • 1

    Combine the butter, sugar, lemon juice and zest and vanilla in a stand mixer and whip until light and fluffy, about 4 minutes.

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