Carrot Cake Cupcakes

 

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Today is my step-mom’s birthday (Happy birthday, Judy!).  Judy likes carrot cake — something  I’ve made for her a couple times already. So I wanted to switch things up a bit and decided to make cupcakes to help her celebrate another spin around the sun.

If you have something to celebrate — or even if you don’t — you might want to give these a try too.  You won’t regret it!

Carrot Cake Cupcakes

Yield: 16 Cupcakes

Carrot Cake Cupcakes

Ingredients

    Cake:
  • 1 3/4 cups flour (8 3/4 ounces)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups packed light brown sugar (8 3/4 ounces)
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 2/3 cups grated carrots (10 ounces)
  • Frosting:
  • 10 Tablespoons butter, softened
  • 2 cups confectioners' sugar (8 ounces)
  • 3 1/2 Tablespoons buttermilk powder
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces cream cheese, chilled and cut into 8 pieces
  • 1/3 cups pecans, toasted and rough-chopped

Instructions

    Cake:
  1. Preheat oven to 400 degrees.
  2. Line cupcake tins with paper liners.
  3. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in a large bowl.
  4. In a separate bowl, whisk sugar, oil, eggs, and vanilla together until smooth. Stir in carrots. Fold in flour mixture until just combined.
  5. Pour 1/4 cup batter into each of 16 cupcake liners.
  6. Bake at 400 degrees for 5 minutes. Reduce oven temperature to 350 and bake for another 15 minutes or until toothpick inserted in the middle comes out clean.
  7. Remove from oven and cool for 5 minutes. Remove cupcakes from tins and cool completely on wire rack, about 30 minutes.
  8. Frosting:
  9. With a hand or stand mixer beat butter, sugar, buttermilk powder, and vanilla together until smooth, scraping bowl as needed. Add cream cheese one piece at a time, blending until smooth before adding the next piece.

Notes

This icing doesn't tend to hold up under hot and humid conditions. So if you make these on a warm day, keep them refrigerated until about a half hour before serving.

http://bleulegume.com/2016/09/carrot-cake-cupcakes/

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