Carrot Cake Cupcakes

Carrot Cake Cupcakes

Whilst I made mini cupcakes, you could easily make regular sized cupcakes. Simply adjust the cooking time and you’ll be good to go. Something about mini cupcakes just appealed to me, probably because I can eat five and still feel that that’s better than eating one full sized cupcake! The frosting on these little guys is infused with Carrot Cake tea, and oh my gosh it’s amazing.. I simply melted down the butter, let the tea steep for 8-10 minutes, and then strained the butter. Remember to let the butter resolidify before using it, or the frosting will be too thin. 

Recipe by With Love


Serves: 12 - 14 cupcakes


What you will need:

Cupcakes:
 
  • 1 1/4 cup all purpose flour
  • 1 tsp. baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 tsp. salt
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup chopped walnuts

 

 

Frosting:

  • 8 ounces cream cheese softened
  • 5 TBSP unsalted butter
  • 4 tsp. Bird & Blend Tea Co. Carrot Cake tea
  • 1 cup brown sugar, light or dark make sure it’s really fresh
  • 1/2 cup powdered sugar plus more if needed
  • 3/4 teaspoon pure vanilla extract

What to do:

Cupcakes:

1. Preheat oven to 350°F. Line your cupcake tins and set aside

 

2. Combine flour, baking soda, cinnamon, and salt. Set aside.


3. Grate carrots and set aside.

 

4. Chop walnuts (if using). Set aside.

 

5. In a large bowl, beat oil, apple sauce, brown sugar, granulated sugar, eggs, and vanilla extract until thoroughly combined.

 

6. Add dry ingredients and beat until combined. Fold in carrots and nuts.

 

7. Divide batter evenly among the cupcake liners. Bake 12-13 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. The tops will appear to be wet and look a little underdone. That’s okay! Remember to adjust your time if you’re baking regular sized cupcakes.

 

 

Frosting:

1. Melt the butter over low heat before adding the tea directly to the butter. Take off the heat and allow to steep 8-10 minutes.

 

2. Strain the tea out of the butter. Place the butter in the fridge to solidify.


3. Once the butter is hard again, place all frosting ingredients into a bowl and beat until thoroughly combined.

 

4. Chop walnuts (if using). Set aside.

 

5. Use a piping bag to pipe the frosting onto your cupcakes.

 

Enjoy!


Why not try this recipe with other tea blends?


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