I have made this recipe *double* a total of 3 times in the past 2 weeks, that should tell you how good it is!
I always knew I loved Carrot Cake, but I never realized how EASY it was to make!!! I am excited to share this with you, because it is something you have to try. The Easter Bunny was really happy about these!
Usually, you will find a carrot cake around the Winter holidays, but now I think it might be a regular around my house! These cupcakes have a nice, sweet cinnamon taste, with the sweet-tart Cream Cheese icing, and it is just SO GOOD! Now I am clearly not a cake decorator, but I am optimistic that I will get better the more I bake things like this! The inspiration for this recipe came from Butternut Bakery!
Carrot Cupcakes with Cream Cheese Icing
Ingredients
Yield ~ 30 cupcakes
3 cups ground or grated carrots (I put mine in the food processor)
2 1/2 cups All Purpose Flour
2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 cup canola oil (next time I am trying coconut oil!)
1 cup medium brown sugar, packed (home-made is best!)
2/3 granulated sugar
4 large eggs (I used medium from my chickens and it still turned out good!)
2 tsp vanilla extract
1 cup Greek yogurt or sour cream (I did 1/2 yogurt, 1/2 sour cream)
Cream Cheese Icing (Butternut Bakery)
2 sticks (1 cup) of unsalted butter, softened to room temperature (I set mine out overnight)
16 oz full fat cream cheese, softened to room temperature. (I set mine out overnight)
5 cups of powdered sugar
1/2 tsp vanilla extract
Instructions: Making the cupcakes
Preheat oven to 370°F, go ahead and line your cupcake tins with paper liners.
Grate your Carrots with the fine side of a grater or do like I did and use your food processor
In a bowl, mix the flour, baking soda, baking powder, salt, eggs, and spices.
In a large, separate mixing bowl, whisk together your oil, sugars, eggs and vanilla. Once mixed thoroughly, add in the sour cream/Greek yogurt (mix) and then the carrots.
Combine the dry ingredients and mix, do not over mix.
Fill your cupcake liners 3/4 of the way full, place in the oven and bake for 18-20 minutes or until a toothpick comes out clean!
Allow the cupcakes to cool in the pan for 20 minutes, then transfer to a cooling rack and repeat steps 6 &7 until you are out of batter.
Once the cupcakes are cooled you can top each one with the Cream Cheese Icing. I like to put my cupcakes in the fridge overnight and make the icing in the morning after my butter and cream cheese have sat out to room temp.
Instructions: Cream Cheese Icing
This Icing Recipe makes A LOT, you might want to make half and then the other half if you run out, but I had a pint and a half left over!
Mix the butter and cream cheese in the bowl of a stand mixer with a fitted paddle or you can use a hand mixer! Combine until completely smooth and well blended.
Add in your vanilla and mix well until incorporated
Mix in the Powdered Sugar 1 cup at a time, make sure to scrape the sides of your mixing bowl. After the 5th cup scrape the bowl again really well.
Pipe or spread onto your cooled cupcakes. As I said earlier the icing does really well on pre-refrigerated cupcakes.
Enjoy this delicious and creamy Carrot Cupcake Recipe, it actually is THE BEST!
Let me know in the comments if you tried it and tell me how good it was!
Comentários