Deliciousness. That is all.
Carrot Cupcakes are made tastier with a marshmallow frosting.
You can’t go wrong with carrots in a dessert.
This oven shot means a lot to me. The ancient stove that came with our house when we bought it was finally laid to rest. It has been replaced with one that has a window in the door and a light that actually works!
Isn’t this sapling adorable? Ethan came home on Earth day with this gem.
Carrot Cupcakes with Marshmallow Frosting
Recipe slightly adapted from Williams-Sonoma Cooking Essentials
- 1 cup flour
- 3/4 tsp. baking soda
- 1/2 tsp. cinnamon
- pinch of salt
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp. vanilla
- 1/3 cup canola oil
- 1 1/2 cups grated carrots
- 1/2 can crushed pineapple
- 1/2 cup chopped walnuts
- 1/2 cup marshmallow fluff
- 1 cup confectioners sugar
- 1/8 cup shortening
- 1/8 cup unsalted butter
- 1 tsp vanilla
- 1 Tbs. milk
Preheat oven to 350F. Line muffin tin with paper cups.
Combine flour, baking soda, cinnamon and salt in a small bowl. In a large bowl, mix eggs and sugars with a handheld mixer for 2 minutes. Add vanilla and oil and mix another minute. Add the flour mixture and mix until well combined. Add carrots, pineapple and walnuts. Mix until incorporated. Bake for 20 minutes.
While cupcakes are baking, make the frosting. Combine all the ingredients and mix until combined with the hand mixer.
Let cupcakes cool on wire rack. Once cooled, frost them and enjoy :)