Tuesday, April 2, 2013

Carrot Cake Cupcakes with Cream Cheese Frosting

This weekend was full of celebrations. Not only was it Easter but we had visitors. Mr. J's parents were in town.  To top things off, my father-in-law was having a birthday.

His favorite cake is carrot cake.  How perfect is that with Easter?  I debated a long time between making a cake and making cupcakes but I ultimately thought the cupcakes lend themselves much better for snacking. I cannot think of a better snack than cupcakes. 


This recipe from Martha Stewart worked out so well since it only made 12 cupcakes. We had plenty of other good eats for the weekend and I didn't want to over do it with too many.  We still had too much food but I am glad we could celebrate together with cupcakes.



Carrot Cake Cupcakes with Cream Cheese Frosting

by Emily Morris
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake dessert cake
Ingredients (serves 12)
For the Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup coconut oil, melted
For The Frosting:
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2-3 cups confectioners' sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 2 tablespoons plain yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 cups grated carrots
Instructions
For the Cupcakes
Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.

In another large bowl, whisk together melted coconut oil, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined- but not over-mixed. Divide among muffin tin.

Bake 15 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Remove from pan to a wire rack to cool completely before frosting.


For the Frosting:
Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla. Frost cupcakes.
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10 comments:

  1. I'll remember this for sure . . . there are so many times that I need just a little something and this is perfect. Reducing a recipe isn't always as easy as dividing. Thanks, Emily! (and Martha!)

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    1. I completely agree. 12 is the perfect amount for cupcakes.

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  2. Now this is a perfect cake/icing combo if there ever was one. :) I love carrot cupcakes... since it's got carrots... I can eat two. :)

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    Replies
    1. I cannot think of a better way to use up carrots than to make something sweet.

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  3. So lovely! super flavorings and a luscious frosting - perfection!
    Mary x

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  4. Carrot cake is such a weakness of mine. The cream cheese frosting really puts them over the edge, too :).

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    Replies
    1. I hardly ever think of carrot cake when I am thinking of making cake. I am a chocolate kind of gal. However, whenever I have it I remember how good it is.

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  5. Perfect! And I love the cream cheese frosting.

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  6. I adore carrot cake and haven't had it in foreverrrr! The cream cheese frosting is a must!

    ReplyDelete

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