These award-winning carrot cupcakes will blow your mind
"This carrot cupcake recipe from BIRD Bakery in San Antonio makes an irresistible treat with just the right spices and texture...."
INGREDIENTS
•
1 cup European-style unsalted butter (such as Plugra), softened
•
1 1/2 cups cream cheese, softened
•
5 3/4 cups powdered sugar
•
1/4 cup whole milk
•
3/4 tablespoon very high quality vanilla extract
•
1 small orange, juiced and zested
•
1 cup flour
•
1/2 tablespoon baking soda
•
1/2 tablespoon cinnamon
•
.5 teaspoon fine salt
•
3 organic brown eggs
•
3/4 cup vegetable oil
•
3/4 cup buttermilk, room temperature
•
1 3/4 cups fine sugar
•
1/2 tablespoon very high quality vanilla extract
•
1 cup chopped pineapple, drained
•
1 1/4 cups shredded carrots
•
1/2 cup shredded, sweetened coconut
•
3/4 cup golden raisins
•
1/2 cup chopped walnuts, plus extra for garnish
Comments & Reviews
Just A Pinch Sweepstakes