HomeBlogIn the Kitchen: Carrot, Raisin and Pecan Cupcakes
March 27, 2019
In the Kitchen: Carrot, Raisin and Pecan Cupcakes
These easy cupcakes featuring Bella Viva Orchards’ Almond Flour, Pecans and Raisins are packed with flavor and are sure to be a hit any time of the year. For Easter, try decorating them with our pastel-hued Jordan Almonds and purchased sugared Easter decorations. The frosting can simply be applied with a spatula if desired. Somebunny’s gonna love these!
Yields: 18 cupcakes
Prep Time: 30 minutes for cupcakes, 15 minutes for frosting Cook Time: 20 minutes Cooking Time: 1 hour Total Time: 2 hours, 5 minutes
½ cup Bella Viva Orchards Almond Flour ¾ cup all-purpose flour ½ + 1/8 teaspoon baking soda ½ + 1/8 teaspoon baking powder 1 teaspoon cinnamon ¼ teaspoon salt 1 cup sugar 2 eggs ½ cup canola oil ¼ cup plain yogurt ½ teaspoon vanilla 1 ½ cups freshly grated carrots (about 3 medium carrots) ½ cup chopped Bella Viva Orchards Pecans ½ cup Bella Viva Orchards Golden Thompson Raisins
8 ounces cream cheese, softened ½ cup unsalted butter, softened ⅔ cup brown sugar 2 teaspoons vanilla ⅛ teaspoon salt 3 cups confectioners (powdered) sugar
Whisk flours, baking soda, baking powder, cinnamon and salt in a small bowl. Set aside.
In a large bowl, beat sugar, eggs and oil until well blended and slightly frothy (about 2 minutes). Add yogurt, vanilla, carrots, Pecans and Raisins and mix well. Add dry ingredients and stir just until blended.
Place cupcake papers in muffin tin. Using a ladle, fill each cup about halfway. Bake at 350 degrees for 18-20 minutes. Cool completely – about an hour.
For frosting, beat cream cheese, butter and brown sugar until brown sugar is entirely dissolved. Add vanilla, salt and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes or simply apply frosting with a spatula.
Garnish as desired with Bella Viva Orchards Jordan Almonds and sugared Easter decorations.