Cupcake Carrot Souffle Recipe

Cupcake Carrot Souffle Recipe

How To Make Cupcake Carrot Souffle

Pair your meals with some simple but flavorful miniature carrot souffle, a soft and creamy dish perfect with a variety of main dishes.

Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes



  • 2lbscarrots,peeled
  • 1stickbutter,room temperature
  • ¼cupsugar
  • tspbaking powder
  • 1tspvanilla
  • 2tbspflour
  • 3eggs


  1. Steam carrots until almost fall-apart tender and puree until completely smooth.

  2. Add in butter, sugar, baking powder, egg, and vanilla. Add in the flour last. Continue to puree until completely combined.

  3. Put about ¼ cup of mixture into muffin cups. Cook at 350 degrees F for 1 hour.

  4. Allow to cool for about 10 minutes to make removal easier.


  • Calories: 181.40kcal
  • Fat: 11.81g
  • Saturated Fat: 6.94g
  • Trans Fat: 0.42g
  • Monounsaturated Fat: 3.18g
  • Polyunsaturated Fat: 0.78g
  • Carbohydrates: 16.89g
  • Fiber: 2.87g
  • Sugar: 10.45g
  • Protein: 3.02g
  • Cholesterol: 80.31mg
  • Sodium: 151.93mg
  • Calcium: 101.13mg
  • Potassium: 348.05mg
  • Iron: 0.67mg
  • Vitamin A: 950.48µg
  • Vitamin C: 5.95mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to