Carrot Cupcakes

As we await spring and the Easter holidays, I invite you to discover a delicious carrot cupcake recipe, perfect for enjoying alongside a cup of coffee on festive mornings. These little sweet delights are not only a treat for the taste buds but also a healthier choice due to their nutritious ingredients, offering a perfect combination of natural flavors and fluffy texture. Let’s embark on this culinary adventure!

Total preparation time: 1 hour
Preparation time: 15 minutes
Baking time: 30 - 35 minutes
Number of servings: 15 cupcakes

Required ingredients

For the cupcakes:
- 225 g flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon grated ginger
- 1/4 teaspoon nutmeg
- 320 g grated carrots (about 3 medium carrots)
- 170 g melted butter (at room temperature)
- 200 g brown sugar (for a deeper flavor)
- 1 large egg (at room temperature)
- 2 tablespoons yogurt (for extra moisture)
- 1/4 teaspoon vanilla extract (or essence)

For the mascarpone cream:
- 250 g mascarpone (at room temperature)
- 50 g softened butter (also at room temperature)
- 125 g powdered sugar
- 1 1/2 teaspoons vanilla extract (or essence)
- 1 tablespoon grated orange zest (for a fresh note)

Detailed instructions

Step 1: Preparing the dry ingredients
Start by preparing all the ingredients. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, grated ginger, and nutmeg. Mix well with a whisk to ensure even distribution of the ingredients. This mixture will give the cupcakes a rich aroma and pleasing appearance.

Step 2: Preparing the wet ingredients
In another bowl, add the melted butter, brown sugar, egg, yogurt, and vanilla extract. Use an electric mixer or a whisk to combine the ingredients until smooth and creamy. It is important that all ingredients are at room temperature for easier incorporation.

Step 3: Adding the carrots
Grate the carrots, ensuring they are well peeled and washed. Add the grated carrots and ginger to the wet ingredient mixture, stirring with a spatula until combined. This will provide the cupcakes with pleasant moisture and delicious flavor.

Step 4: Combining the ingredients
Incorporate the dry ingredient mixture into the wet one, adding 3-4 tablespoons at a time, stirring continuously to avoid lumps. The resulting batter should be smooth and easy to pour.

Step 5: Baking
Preheat the oven to 200 degrees Celsius. Line the muffin tray with special cupcake papers. Fill each compartment with batter, leaving a little space for rising. Bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely.

Preparing the mascarpone cream

Step 6: The cream
In a bowl, mix the softened butter with the powdered sugar until fluffy and creamy. Add the mascarpone, vanilla extract, and grated orange zest. Continue mixing until the cream is smooth and airy. This cream will add a refined taste and silky texture to the cupcakes.

Step 7: Decorating
Once the cupcakes have completely cooled, use a teaspoon or piping bag to distribute the mascarpone cream over each cupcake. You can also add some chopped nuts or chocolate chips for a more attractive appearance and additional texture.

Practical tips

1. Carrots: Choose fresh, young carrots for a sweeter flavor and better texture. Grated carrots can also be frozen, but make sure to thaw and squeeze out excess water before use.

2. Brown sugar: This can be replaced with white sugar, but brown sugar adds extra moisture and a caramelized flavor.

3. Cream: If you want a lighter version of the cream, you can use Greek yogurt instead of mascarpone. This will provide a fresher taste, but the cream will be less rich.

4. Customization: Experiment with various spices. For example, adding cardamom or cloves will bring an exotic note.

5. Serving: These carrot cupcakes pair perfectly with a cup of coffee or tea, but they can also be a wonderful dessert after a family dinner. Share them with loved ones or give them as a gift; they will surely be appreciated.

Calories and nutritional benefits

Each cupcake has approximately 200 calories, depending on the exact size and ingredients used. Carrots provide beta-carotene, vitamin A, and fiber, contributing to a healthy diet. Additionally, yogurt and mascarpone offer proteins and calcium, making them a better choice than many traditional desserts.

Frequently asked questions

- Can I use whole wheat flour? Yes, but use a smaller amount of liquid, as whole wheat flour absorbs more moisture.
- How can I store the cupcakes? They store well in an airtight container at room temperature for 2-3 days. For longer storage, you can freeze them.
- Can I replace the egg? Yes, one egg can be replaced with a ripe banana or 1/4 cup of applesauce for a vegan option.

These carrot cupcakes are not only a simple recipe but also an opportunity to add a touch of joy to festive days. I invite you to try them and adapt them according to your preferences! Enjoy!