Name: Spiced Carrot and Flax Cupcakes with Rose Hip Buttercream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cups all-purpose flour; 2 Tbsp ground flax meal; 1/2 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp nutmeg; 1/2 tsp baking powder; 1/2 tsp salt, (optional); 1/2 cup melted butter, (or 1/2 cup canola oil); 3/4 cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; 2 cups grated carrots; 1/2 cup salted butter, (room temperature); 2 Tbsp Rose Hip Powder; 1 tsp vanilla extract; 2 Tbsp milk or cream; 1 1/2 cups icing sugar

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Paired with a steaming cup of Boreal Heartland tea (my favourite is Labrador), these Spiced Carrot and Flax Cupcakes with Rose Hip Buttercream are a definite mood booster! Rose Hips are harvested at their peak ripeness, dried, and then ground to a powder that retains a bit of texture and has a sweet, almost fruity flavour.

Information about rosehips is available here: borealheartland.ca

Spiced Carrot and Flax Cupcakes with Rose Hip Buttercream

Paired with a steaming cup of Boreal Heartland tea (my favourite is Labrador), these cupcakes are a definite mood booster!

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Course: Dessert, Snack

Preparation: Bake

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Author: Jenni Lessard

Ingredients

For the Cupcakes

1 1/2 cups all-purpose flour
2 Tbsp ground flax meal
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp baking powder
1/2 tsp salt, optional
1/2 cup melted butter, or 1/2 cup canola oil
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 cups grated carrots

For the Buttercream

1/2 cup salted butter, room temperature
2 Tbsp Rose Hip Powder
1 tsp vanilla extract
2 Tbsp milk or cream
1 1/2 cups icing sugar

Imperial – Metric

Instructions

For the Cupcakes

In a medium bowl, combine the flour, flax meal, cinnamon, ground ginger, nutmeg, baking powder and salt (if using).
In a large bowl, cream the butter or oil, sugar, vanilla and eggs together. Stir in carrots.
Add the dry ingredients to the wet ingredients in two to three batches, whisking well after each addition.
Line muffin tins with papers and fill 3/4 with batter. Bake at 375 F 12-15 minutes until a toothpick inserted in the centre comes out clean.

For the Buttercream

Using a stand mixer or hand blender, whip butter, Rose Hip powder, vanilla extract, milk or cream and 1 cup (250 mL) of the icing sugar until well combined.
Add remaining icing sugar and beat until light and creamy, about 3 minutes on medium speed.

Nutrition Facts

Spiced Carrot and Flax Cupcakes with Rose Hip Buttercream

Serving Size

1 cupcake

Amount per Serving

Calories

350

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

273

Potassium

132

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

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