Half Baked Harvest · by Tieghan Gerard★ 4.5 (63)
Hydrangea Flower Carrot Cake Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 6%
CARBS 38G40% OF CAL
2G FIBER8G OTHER28G TOTAL SUGAR
FAT 25G58% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy carrot cake cupcakes decorated with piped buttercream frosting flowers. Sweet and whimsical, perfect for celebrations and gatherings.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 cup canola oil
- 1/2 cup buttermilk
- 2 large eggs
- 3/4 cup granulated sugar
- 1/3 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 cup grated carrots
- 8 ounces mascarpone or cream cheese, softened
- 2 sticks (1 cup) salted butter, softened
- 2-3 cups powdered sugar
- 1 cup freeze-dried strawberries or raspberries, ground until a fine powder
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 6%
CARBS 38G40% OF CAL
2G FIBER8G OTHER28G TOTAL SUGAR
FAT 25G58% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 234mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 97mg
- Calcium
- 26mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.