Carrot Cake Cupcakes
I've always been a fan of carrot cake though to be completely honest it's mostly because of the cream cheese icing. Cream cheese icing is my favorite because it has a depth of flavor not present in most icings. I got this recipe from Ina Garten as I do many of my baking recipes because she is just so talented. She uses good ingredients and her recipes seem to always come out really well. She makes no bones about the fact that if you want to make good food you need to start with fresh, quality ingredients. This is another great, green option for birthday parties or any sort of get together because you can obtain many of these ingredients locally and if you make them yourself you can avoid the plastic containers that they often come in.
INGREDIENTS
| Carrot Cake Cupcakes: | |
| 2 cups | sugar |
| 1 1/3 cups | vegetable oil |
| 1 tsp | pure vanilla extract |
| 3 extra‑large | local eggs |
| 2 cups | all-purpose flour |
| 2 tsp | ground cinnamon |
| 1/2 tsp | pumpkin pie spice |
| 1/8 tsp | nutmeg |
| 2 tsp | baking soda |
| 1 1/2 tsp | kosher salt |
| 3 cups | carrots, grated |
| 1 cup | raisins |
| 1 cup | walnuts, chopped |
| Cream Cheese Frosting: | |
| 3/4 lbs | organic cream cheese, at room temperature |
| 1/2 lbs | local unsalted butter, at room temperature |
| 1 tsp | pure vanilla extract |
| 1 lbs | powdered sugar |
PREPARATION:
Carrot Cake Cupcakes:
- Preheat the oven to 400 degrees.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer. Add the eggs, gradually.
- In another bowl combine the flour, cinnamon, baking soda, and salt. Use a fork if you don't have a sifter just to combine them a bit and remove large chunks. With the mixer on low speed, add half of the dry ingredients to the wet ingredients. Gradually add the second half until fully combined.
- Add the grated carrots, raisins, and walnuts to the batter. Mix until combined.
- Fill muffin cups ¾ of the way full. Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees and cook for 35 more minutes.
Recipe: Adapted from Ina Garten
Cream Cheese Frosting:
- Combine cream cheese, butter, and vanilla in the bowl of an electric mixer. Add the sugar and beat until smooth.
- Frost cupcakes after they have cooled.
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