Carrot Succulent Cupcakes

Recipe - The Fairway Market Corporate

Prep Time60 Minutes

Servings24

Cook Time20 Minutes

Ingredients

3 cups Bowl & Basket all-purpose flour

2 tsp baking soda

1 tsp Bowl & Basket ground cinnamon

1/2 tsp Bowl & Basket ground ginger

1/2 tsp Bowl & Basket ground nutmeg

1/4 tsp Bowl & Basket ground cloves

1 tsp salt

1/2 cup Bowl & Basket vegetable oil

1 cup packed Bowl & Basket dark brown sugar

1 cup Wholesome Pantry coconut sugar

4 large eggs

1 cup unsweetened applesauce

1 tsp Wholesome Pantry vanilla

3 cups shredded carrots (about 4 carrots)

Vanilla or cream cheese frosting, for decorating

Green, pink, white and yellow food dye, for decorating

Directions

Preheat oven to 350 degrees and two cupcake pans with paper liners.
In a small bowl, combine dry ingredients (flour through the salt) well and set aside.
In a large bowl or a stand mixer, whisk oil and both sugar until well combined, then whisk in eggs, followed by applesauce and vanilla.
Fold in shredded carrots.
Gently stir dry ingredient mixture into carrot mixture until just mixed, then scoop or pour a scant ¼ cup of carrot cake batter into each lined cupcake cavity.
Bake for 15-20 minutes, or until cupcakes spring back lightly when touched and a toothpick comes out clean.
Let cool in pan for 5 minutes before gently removing to finish cooling on a wire rack.
Once cool, decorate!
Dye vanilla frosting using different succulent colors like pale green, pink and yellow, then use different piping tips to create different cactus shapes on the top of the cupcakes. A petal tip will help you make the cabbage rose shape, and you can pipe little cactus thorns using undyed white frosting.

60 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 24 servings

3 cups Bowl & Basket all-purpose flour

Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb

Add Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb to Favorites.Add Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb to Favorites.

$2.99$0.60/lb

2 tsp baking soda

Arm & Hammer Pure Baking Soda, 1 lb

Add Arm & Hammer Pure Baking Soda, 1 lb to Favorites.Add Arm & Hammer Pure Baking Soda, 1 lb to Favorites.

$1.99$0.12/oz

1 tsp Bowl & Basket ground cinnamon

Fairway Ground Cinnamon, 2 oz

Add Fairway Ground Cinnamon, 2 oz to Favorites.Add Fairway Ground Cinnamon, 2 oz to Favorites.

$4.49$2.25/oz

1/2 tsp Bowl & Basket ground ginger

Badia Ground Ginger, 1.5 oz

Add Badia Ground Ginger, 1.5 oz to Favorites.Add Badia Ground Ginger, 1.5 oz to Favorites.

$2.99$1.99/oz

1/2 tsp Bowl & Basket ground nutmeg

Fairway Ground Nutmeg, 1.9 oz

Add Fairway Ground Nutmeg, 1.9 oz to Favorites.Add Fairway Ground Nutmeg, 1.9 oz to Favorites.

$6.99$3.68/oz

1/4 tsp Bowl & Basket ground cloves

Fairway Ground Cloves, 1.8 oz

Add Fairway Ground Cloves, 1.8 oz to Favorites.Add Fairway Ground Cloves, 1.8 oz to Favorites.

$5.99$3.33/oz

1 tsp salt

Morton Coarse Kosher Salt, 48 oz

Add Morton Coarse Kosher Salt, 48 oz to Favorites.Add Morton Coarse Kosher Salt, 48 oz to Favorites.

$3.99$0.08/oz

1/2 cup Bowl & Basket vegetable oil

Bowl & Basket 100% Vegetable Oil, 48 fl oz

Add Bowl & Basket 100% Vegetable Oil, 48 fl oz to Favorites.Add Bowl & Basket 100% Vegetable Oil, 48 fl oz to Favorites.

$5.19$0.11/fl oz

1 cup packed Bowl & Basket dark brown sugar

Domino Premium Pure Cane Dark Brown Sugar, 32 oz

Add Domino Premium Pure Cane Dark Brown Sugar, 32 oz to Favorites.Add Domino Premium Pure Cane Dark Brown Sugar, 32 oz to Favorites.

$4.69$0.15/oz

1 cup Wholesome Pantry coconut sugar

Wholesome Pantry Organic Unrefined Coconut Sugar, 1 lb

Add Wholesome Pantry Organic Unrefined Coconut Sugar, 1 lb to Favorites.Add Wholesome Pantry Organic Unrefined Coconut Sugar, 1 lb to Favorites.

$6.99$6.99/lb

4 large eggs

Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz

Add Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz to Favorites.Add Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz to Favorites.

$5.49$0.31 each

1 cup unsweetened applesauce

Musselman's Original Apple Sauce, 24 oz

Add Musselman's Original Apple Sauce, 24 oz to Favorites.Add Musselman's Original Apple Sauce, 24 oz to Favorites.

$3.49$0.15/oz

1 tsp Wholesome Pantry vanilla

Not Available

3 cups shredded carrots (about 4 carrots)

Shredded Carrots, 10 oz

Add Shredded Carrots, 10 oz to Favorites.Add Shredded Carrots, 10 oz to Favorites.

$2.99$0.30/oz

Vanilla or cream cheese frosting, for decorating

Betty Crocker Rich & Creamy Vanilla Frosting, 16 oz

Add Betty Crocker Rich & Creamy Vanilla Frosting, 16 oz to Favorites.Add Betty Crocker Rich & Creamy Vanilla Frosting, 16 oz to Favorites.

$4.99$0.31/oz

Green, pink, white and yellow food dye, for decorating

McCormick Assorted Food Colors & Egg Dye, 0.5 fl oz, 3 count

Add McCormick Assorted Food Colors & Egg Dye, 0.5 fl oz, 3 count to Favorites.Add McCormick Assorted Food Colors & Egg Dye, 0.5 fl oz, 3 count to Favorites.

$5.89$3.93/fl oz

Directions

Preheat oven to 350 degrees and two cupcake pans with paper liners.
In a small bowl, combine dry ingredients (flour through the salt) well and set aside.
In a large bowl or a stand mixer, whisk oil and both sugar until well combined, then whisk in eggs, followed by applesauce and vanilla.
Fold in shredded carrots.
Gently stir dry ingredient mixture into carrot mixture until just mixed, then scoop or pour a scant ¼ cup of carrot cake batter into each lined cupcake cavity.
Bake for 15-20 minutes, or until cupcakes spring back lightly when touched and a toothpick comes out clean.
Let cool in pan for 5 minutes before gently removing to finish cooling on a wire rack.
Once cool, decorate!
Dye vanilla frosting using different succulent colors like pale green, pink and yellow, then use different piping tips to create different cactus shapes on the top of the cupcakes. A petal tip will help you make the cabbage rose shape, and you can pipe little cactus thorns using undyed white frosting.