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Friday, February 1, 2013

Carrot Cake Cupcakes with Cream Cheese Frosting

I've told you before how much I love carrot cake.  I wouldn't say I'm a huge cake lover in general, unless it's the cheese variety, but I adore carrot cake.  Carrot cake cupcakes were a natural choice for Colin's C themed birthday party, and I justified it by telling myself he'd be at least get a vegetable mixed in with the butter, sugar and flour. 

The original recipe is supposed to yield 12 cupcakes, but I filled mine a little low and had plenty for 12 regular cupcakes and 12 mini cupcakes.  I doubled the original frosting recipe (my measurements below), because you never want to be stingy on frosting, and had a little leftover.  The birthday boy got a mini cupcake and thought it was the most amazing thing he'd ever eaten.  I held it for him to take bites, and at one point he grabbed my hand and shoved the entire thing into his mouth.  I'd say they were a success
I'd also say that it appears he is biting my hand in this picture based on the weird expression on my face.






Carrot Cake Cupcakes with Cream Cheese Frosting

adapted from Joy of Baking

Cupcakes:

1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
2/3 cups white sugar
2/3 cup canola oil (or other flavorless oil)
1/2 teaspoon vanilla extract
2/3 cup unsweetened applesauce
1 1/3 cup finely grated raw carrots (about 1/2 pound)

Preheat oven to 350 degrees.

Line muffin cups with paper liners.  Again, I had 12 regular and 12 mini. 
In a large bowl, whisk together flour, baking soda, salt and cinnamon.
In a separate bowl, whisk together eggs, sugar, oil and vanilla.  Stir in the applesauce and carrots.
Fold wet mixture into dry until just incorporated.
Portion batter among muffin cups and bake about 20 minutes until toothpick inserted in the center comes back clean and the tops are lightly springy. 
Allow to cool completely on a wire rack before frosting.  I made mine the night before.



Cream Cheese Frosting

1/2 cup butter, room temperature
8 ounces cream cheese, room temperature
4 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract

In the bowl of a mixer, beat butter and cream cheese until well combined.

With the mixer on low, slowly add in the powdered sugar and mix well.  If you add it too quickly or at a higher speed, you and your kitchen will be covered in powdered sugar dust.
Pour in vanilla extract and beat until desired consistency is reached.  

I need to invest in a better pastry bag and acquire some piping skills, but they were delicious!




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