Pumpkin and Carrot Cupcake - Italian recipes by GialloZafferano
Pumpkin and carrot cupcakes with cinnamon and butter frosting are a delicious variation of the typical cupcakes made with a vegetable-based batter!
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- Pumpkin and Carrot Cupcake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.giallozafferano.com.
Ingredients
- Type 00 flour 2 cups
- Butter soft 0.53 cup
- Eggs at room temperature 4.2 oz
- Brown sugar 1 cup
- Fresh liquid cream 0.6 cup
- Carrots cleaned 6 oz
- Butternut squash cleaned 6 ¼ cups
- Lemon peel ½
- Cinnamon powder ½ tsp
- Fine salt 1 pinch
- Baking powder 1.4 tsp
- Butter soft 14.1 oz
- Acacia honey 6.8 tbsp
- Vanilla extract ½ tsp
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