Carrot Cupcakes with Cream Cheese Frosting

DO YOU KNOW WHAT TODAY IS????? IT’S THE FIRST DAY OF SPRING!!!!!!

 

HAPPY 1ST DAY OF SPRING!!!!!!!!!!!!!!!!!!!!

 

Okay, I’ll stop yelling now.  But really, seriously, it’s a great day and here’s a great recipe to celebrate Spring and all that it brings.

 

CarrotCupcake with Text 2

 

Carrot Cupcakes with Cream Cheese Frosting
from Baked Perfection

Ingredients for the Cupcakes
1.5 c all-purpose flour
2 t baking powder
1/4 t fresh grated nutmeg
1/2 t cinnamon
1/2 t salt
2 eggs (room temperature)
3/4 c sugar
1/4 c brown sugar
2 T orange juice
1 t vanilla extract
1/2 c vegetable oil
1 3/4 c grated carrots
3/4 c golden raisins (optional)
3/4 c chopped walnuts or pecans (optional)

Ingredients for the Frosting
1 stick butter (unsalted & room temperature)
8 oz cream cheese, room temperature
3 c powdered sugar
1 t vanilla extract
pinch of salt

What To Do
Preheat oven to 350°F.  Grease or line a 12-cup muffin pan.

Cupcakes: In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.  In a separate bowl, beat together the eggs and sugars until creamy.  Beat in the orange juice, vanilla and vegetable oil.  Slowly add the flour mixture until just combined.  Stir in the grated carrots, raisins and nuts.  Bake 20-25 minutes until a toothpick inserted into the center ocmes out mostly clean.  Cool completely before frosting.

Frosting: Beat butter and cream cheese until fluffy, 2-3 minutes.  Slowly add sugar, 1 cup at a time.  Add salt and vanilla.  Mix until smooth.

My Comments
I’ve never added nutmeg to the cupcakes and they’ve turned out great.

I’ve also left out the raisins and nuts from the cupcake batter when I’ve made these.  That’s because they were always for a mixture of people and too many people have different tastes so I thought keeping it simple was best.

The original recipe says this makes 12 cupcakes but PLEASE test out a cupcake or two before dividing up the batter between 12 cupcakes because there might be more batter than what’s needed for 12 cupcakes and I really don’t want you to have an overflowing cupcake disaster in your oven (yes, I am speaking from experience).  I highly recommend filling up a cupcake 3/4 full and baking it to see if it’s too much or too little batter.  Once you know, you can continue with multiple cupcakes at a time.

I love this frosting but it makes way more than I need for 12 or so cucpakes so I usually just make half the recipe.  I usually use about 1 tablespoon of frosting per cupcake.  The frosting holds color well and also keeps several days in the fridge.

 

Even if it doesn’t look or feel like Spring outside quite yet (high of 28° today where I live) you can still get your Spring on by enjoying these cupcakes!

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