A pureed vegetable soup may make a stunning, simple, and inexpensive starter for a formal dinner or even serve as a light meal on its own with salad and bread.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 18 |
| Yield: | 18 cupcakes |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 ½ cups dark brown sugar
- ¾ cup sour cream
- ½ cup white sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups freshly grated carrots
- 1 cup chopped pecans
- 1 (8 ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 2 cups confectioners’ sugar, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
- Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
- Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners’ sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.
- In the cupcake batter, cloves and pecans are optional.
Nutrition Facts
| Calories | 428 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 335 mg |
| Sugars | 38 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The cake was ok but not as moist.
This was a very simple recipe to follow. It made alot of batter.. I divided it evenly between the 18 cupcakes and they were huge!! Easily could have 24 cupcakes by filling them each a little less full. The frosting, with its hint of lemon, was delicious as was the batter. My husband was pretty excited for these!