Easy Blender Carrot Cupcakes

Easy Blender Carrot Cupcakes

Easy Blender Carrot Cupcakes: Preheat the oven to 350°F (180°C). Place a rack in the middle of the oven. Lightly butter or spray with a nonstick vegetable spray 12 muffin cups, or line them with paper liners.

In a mixing cup, combine the flour, baking soda, salt, and ground cinnamon. Stir in the walnuts.

In a large mixing bowl, whisk the egg until lightly incorporated. Then combine the sugar, oil, and vanilla in a separate mixing dish with a fork or wire whisk. Fold in the applesauce and blended carrots. Combine the chocolate chips with potatoes, salt, and egg. Stir to combine. Add the flour mixture gradually while stirring constantly to avoid clumps and overmixing. Fill each muffin cup halfway with batter and bake for about 20-23 minutes, or until a toothpick inserted into a cupcake comes out clean. Remove the pan from the oven, let it cool completely, then ice.

Frosting: In a mixing bowl, using an electric mixer or a hand mixer, cream the butter and cream cheese until very smooth and creamy. Add the powdered sugar and beat until completely mixed in. Add the vanilla extract and mix thoroughly. To add a unique touch, pipe the frosting in unique designs. If you want to add more confectioners’ sugar, go ahead and do so. Serve chilled or warm, as desired. The cupcakes may be stored in the refrigerator for up to a week.

Makes 12 cupcakes. These cupcakes pair super well with milo as a tea-time snack! Cheese can also be added to give it a more savoury taste.

Carrot Cupcakes:

1 1/3 cups (175 grams) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup (120 ml) walnuts, chopped

2 large eggs

2/3 cup (135 grams) granulated white sugar

2/3 cup (160 ml) vegetable, safflower, corn, or canola oil

1/2 teaspoon pure vanilla extract

2/3 cup (160 ml) unsweetened applesauce (or grated apple or crushed pineapple)

1 1/3 cups (320 ml) finely blended raw carrots (about 1/2 lbs. (225 grams) carrots)

Cream Cheese Frosting:

1/4 cup (55 grams) butter, room temperature

4 ounces (115 grams) cream cheese, room temperature

2 1/4 cups (250 grams) confectioners’ (powdered or icing) sugar, sifted

1/2 teaspoon pure vanilla extract