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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Servings: 12 servings
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
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
18
g
28
%
Saturated Fat
11
g
69
%
Cholesterol
71
mg
24
%
Sodium
273
mg
12
%
Potassium
132
mg
4
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
30
g
33
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.