Pumpkin and Carrot Cupcakes with Honey Vanilla Frosting
Delight in the perfect blend of pumpkin and carrot in these soft and flavorful cupcakes, topped with a luscious honey vanilla frosting. A great option for a cozy dessert or an afternoon treat, these cupcakes combine the earthiness of pumpkin and carrot with the aromatic spice of cinnamon, creating a beautiful, sweet indulgence.
Servings: 12 Cupcakes
Category: Desserts
Ingredients:
For the Cupcakes:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 250g |
| Unsalted butter | 120g |
| Eggs | 120g |
| Brown sugar | 180g |
| Fresh liquid cream | 150g |
| Carrots (grated) | 175g |
| Pumpkin (violina variety) | 175g |
| Lemon zest | ½ |
| Ground cinnamon | 3g |
| Salt | 1 pinch |
| Baking powder | 8g |
For the Honey Vanilla Frosting:
| Ingredient | Quantity |
|---|---|
| Unsalted butter (softened) | 400g |
| Acacia honey | 100g |
| Vanilla extract | ½ tsp |
Instructions:
Step 1: Prepare the Cupcake Batter
- Start by preheating the oven to 180°C (350°F) and lining a 12-cup muffin tin with paper liners.
- In a large bowl, add the softened butter cut into pieces. Mix it together with the brown sugar and grated lemon zest.
- Use an electric hand mixer to beat the mixture until light and fluffy.
- Gradually add the eggs, one at a time, mixing well after each addition.
- Stir in the grated carrots and pureed pumpkin, ensuring it’s all well combined.
- Sift the flour, cinnamon, salt, and baking powder into the mixture. Carefully fold them into the batter until everything is incorporated and the batter is smooth.
Step 2: Baking the Cupcakes
- Divide the batter evenly among the prepared paper liners, filling each about two-thirds full.
- Bake the cupcakes in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack.
Step 3: Prepare the Honey Vanilla Frosting
- While the cupcakes are cooling, prepare the frosting by placing the softened butter, vanilla extract, and honey in a medium-sized bowl.
- Use the electric hand mixer to beat the ingredients until smooth and creamy, about 3-4 minutes.
- Transfer the frosting to a piping bag fitted with a star-shaped nozzle (about 15 mm wide).
Step 4: Frost the Cupcakes
- Once the cupcakes have cooled completely, pipe the honey vanilla frosting generously onto the tops of each cupcake, creating a decorative swirl or rosette pattern.
Step 5: Serve and Enjoy
- Serve the cupcakes fresh, or store them in an airtight container for up to 3 days. These cupcakes are perfect for special occasions, afternoon tea, or a sweet ending to any meal.
Nutritional Information (per cupcake):
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 37g |
| Protein | 3g |
| Fat | 16g |
| Saturated Fat | 9g |
| Fiber | 2g |
| Sugars | 21g |
| Sodium | 150mg |
These pumpkin and carrot cupcakes offer a delightful combination of sweetness and spice, perfect for any dessert lover. The soft, moist texture of the cupcakes is complemented by the rich, honey-sweetened frosting. Ideal for sharing with family and friends or for special celebrations, this recipe brings a touch of warmth and comfort to your table.
