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78% would make again

Carrot Latte Cupcakes

March 09, 2021
Carrot Latte Cupcakes

Ingredients

for 24 cupcakes

  • 3 carrots
  • 1 tablespoon instant espresso powder
  • 3 tablespoons hot water
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar (200 g)
  • 1 cup light brown sugar (200 g), packed
  • 4 large eggs, room temperature
  • 3 teaspoons vanilla extract
  • 3 cups all purpose flour (375 g)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 cup coconut oil (240 mL), melted
  • ½ cup cold brew coffee (120 mL)
  • 1 ¼ cups Fisher® Chef’s Naturals Walnut Halves & Pieces (125 g), finely chopped

Vanilla Bean Latte Frosting

  • 3 teaspoons instant espresso powder
  • 2 tablespoons hot water
  • 2 sticks unsalted butter, room temperature
  • 4 ½ cups powdered sugar (495 g)
  • 4 teaspoons vanilla extract
  • ¼ teaspoon kosher salt

Spiced Candied Walnuts

  • 1 tablespoon unsalted butter
  • ¼ cup granulated sugar (50 g)
  • 1 cup Fisher® Chef’s Naturals Walnut Halves & Pieces (125 g)
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ginger
  • ¼ teaspoon kosher salt

Nutrition Info

  • Calories 374
  • Fat 16g
  • Carbs 52g
  • Fiber 1g
  • Sugar 36g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  2. Make the carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  3. In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
  4. In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  5. In a small bowl, beat together the eggs and vanilla.
  6. Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  7. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  8. Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  9. Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  10. Add the cooled instant espresso and cold brew and beat on low speed until smooth.
  11. Fold in the carrots and Fisher Walnuts until evenly incorporated.
  12. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
  13. Meanwhile, make the vanilla latte buttercream frosting: In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
  14. In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar at a time, beating on low speed between each addition until just incorporated.
  15. Add the vanilla, salt, and cooled instant espresso, and mix on low speed until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
  16. Make the spiced candied walnuts: Line a baking sheet with parchment paper.
  17. In a medium saucepan over medium-high heat, combine the butter and sugar, and cook, stirring constantly, until light brown in color, about 3 minutes. Add the Fisher Walnuts and toss until fully coated. Remove the pot from the heat.
  18. In a small bowl, whisk together the cinnamon, allspice, ginger, and salt.
  19. Sprinkle the spice mixture over the walnuts and toss until evenly coated.
  20. Spread the candied walnuts on the prepared baking sheet in an even layer and let cool completely, 10 minutes.
  21. To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Top each cupcake with a few candied walnuts.
  22. Enjoy!

Ingredients

for 24 cupcakes

  • 3 carrots
  • 1 tablespoon instant espresso powder
  • 3 tablespoons hot water
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar (200 g)
  • 1 cup light brown sugar (200 g), packed
  • 4 large eggs, room temperature
  • 3 teaspoons vanilla extract
  • 3 cups all purpose flour (375 g)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 cup coconut oil (240 mL), melted
  • ½ cup cold brew coffee (120 mL)
  • 1 ¼ cups Fisher® Chef’s Naturals Walnut Halves & Pieces (125 g), finely chopped

Vanilla Bean Latte Frosting

  • 3 teaspoons instant espresso powder
  • 2 tablespoons hot water
  • 2 sticks unsalted butter, room temperature
  • 4 ½ cups powdered sugar (495 g)
  • 4 teaspoons vanilla extract
  • ¼ teaspoon kosher salt

Spiced Candied Walnuts

  • 1 tablespoon unsalted butter
  • ¼ cup granulated sugar (50 g)
  • 1 cup Fisher® Chef’s Naturals Walnut Halves & Pieces (125 g)
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ginger
  • ¼ teaspoon kosher salt

Nutrition Info

  • Calories 374
  • Fat 16g
  • Carbs 52g
  • Fiber 1g
  • Sugar 36g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  2. Make the carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  3. In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
  4. In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  5. In a small bowl, beat together the eggs and vanilla.
  6. Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  7. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  8. Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  9. Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  10. Add the cooled instant espresso and cold brew and beat on low speed until smooth.
  11. Fold in the carrots and Fisher Walnuts until evenly incorporated.
  12. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
  13. Meanwhile, make the vanilla latte buttercream frosting: In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
  14. In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar at a time, beating on low speed between each addition until just incorporated.
  15. Add the vanilla, salt, and cooled instant espresso, and mix on low speed until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
  16. Make the spiced candied walnuts: Line a baking sheet with parchment paper.
  17. In a medium saucepan over medium-high heat, combine the butter and sugar, and cook, stirring constantly, until light brown in color, about 3 minutes. Add the Fisher Walnuts and toss until fully coated. Remove the pot from the heat.
  18. In a small bowl, whisk together the cinnamon, allspice, ginger, and salt.
  19. Sprinkle the spice mixture over the walnuts and toss until evenly coated.
  20. Spread the candied walnuts on the prepared baking sheet in an even layer and let cool completely, 10 minutes.
  21. To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Top each cupcake with a few candied walnuts.
  22. Enjoy!
Carrot Latte Cupcakes

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