Carrot Succulent Cupcakes
Recipe - Dearborn Market
Carrot Succulent Cupcakes
Prep Time60 Minutes
Servings24
Cook Time20 Minutes
Ingredients
3 cups Bowl & Basket all-purpose flour
2 tsp baking soda
1 tsp Bowl & Basket ground cinnamon
1/2 tsp Bowl & Basket ground ginger
1/2 tsp Bowl & Basket ground nutmeg
1/4 tsp Bowl & Basket ground cloves
1 tsp salt
1/2 cup Bowl & Basket vegetable oil
1 cup packed Bowl & Basket dark brown sugar
1 cup Wholesome Pantry coconut sugar
4 large eggs
1 cup unsweetened applesauce
1 tsp Wholesome Pantry vanilla
3 cups shredded carrots (about 4 carrots)
Vanilla or cream cheese frosting, for decorating
Green, pink, white and yellow food dye, for decorating
Directions
- Preheat oven to 350 degrees and two cupcake pans with paper liners.
- In a small bowl, combine dry ingredients (flour through the salt) well and set aside.
- In a large bowl or a stand mixer, whisk oil and both sugar until well combined, then whisk in eggs, followed by applesauce and vanilla.
- Fold in shredded carrots.
- Gently stir dry ingredient mixture into carrot mixture until just mixed, then scoop or pour a scant ¼ cup of carrot cake batter into each lined cupcake cavity.
- Bake for 15-20 minutes, or until cupcakes spring back lightly when touched and a toothpick comes out clean.
- Let cool in pan for 5 minutes before gently removing to finish cooling on a wire rack.
- Once cool, decorate!
- Dye vanilla frosting using different succulent colors like pale green, pink and yellow, then use different piping tips to create different cactus shapes on the top of the cupcakes. A petal tip will help you make the cabbage rose shape, and you can pipe little cactus thorns using undyed white frosting.
60 minutes
Prep Time
20 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Not Available
Arm & Hammer Pure Baking Soda, 1 lb
$1.79$0.11/oz
McCormick Ground Cinnamon, 2.37 oz
$3.49$1.47/oz
McCormick Ground Ginger, 0.7 oz
$4.39$6.27/oz
McCormick Ground Nutmeg, 1.1 oz
$4.79$4.35/oz
Not Available
Morton Salt, Plain, 26 Ounce
$2.29$0.09/oz
Not Available
Domino Premium Pure Cane Dark Brown Sugar, 16 oz
$2.79$2.79/lb
Chobani Zero Sugar Toasted Coconut Vanilla Flavored Nonfat Greek Yogurt, 5.3 oz
$1.69$0.32/oz
Eggland's Best Large Eggs, 18 count
$5.29$3.53 each
Mott's Strawberry Applesauce
$3.79
Not Available
Dorot Farm Fresh & Sweet Carrots, 16 oz
$1.49$1.49/lb
Betty Crocker Rich & Creamy Vanilla Frosting, 16 oz
$2.79$0.17/oz
McCormick Assorted Food Colors & Egg Dye, 0.5 fl oz, 3 count
$5.99$3.99/fl oz
Directions
- Preheat oven to 350 degrees and two cupcake pans with paper liners.
- In a small bowl, combine dry ingredients (flour through the salt) well and set aside.
- In a large bowl or a stand mixer, whisk oil and both sugar until well combined, then whisk in eggs, followed by applesauce and vanilla.
- Fold in shredded carrots.
- Gently stir dry ingredient mixture into carrot mixture until just mixed, then scoop or pour a scant ¼ cup of carrot cake batter into each lined cupcake cavity.
- Bake for 15-20 minutes, or until cupcakes spring back lightly when touched and a toothpick comes out clean.
- Let cool in pan for 5 minutes before gently removing to finish cooling on a wire rack.
- Once cool, decorate!
- Dye vanilla frosting using different succulent colors like pale green, pink and yellow, then use different piping tips to create different cactus shapes on the top of the cupcakes. A petal tip will help you make the cabbage rose shape, and you can pipe little cactus thorns using undyed white frosting.