Diary of a Foodie

Sunday, June 29, 2014

Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Dessert is one of the best things in life. Everyone loves it. It makes you happy. And I love baking.

Carrot Cupcakes have been on my to-do list for awhile, and today was a great day to get them made for some friends and family.

Carrot Cupcakes

1 stick butter, softened
1 cup sugar
3 eggs
1 tsp vanilla
1/4 t salt
1 1/2 t baking powder
1 1/2 t baking soda
1 cup fresh grated carrot (about 2 whole carrots)
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
 2 cups all purpose flour
 3/4 c water
1/3 cup chopped walnuts
OPTIONAL: Add 1 TBSP orange zest to batter, or 1/2 cup raisins.

 Place paper liners in muffin pans. Yields about 18 cupcakes, or 36 mini cupcakes.

Preheat oven to 325 degrees F.

In a large mixing bowl, combine softened butter and sugar, creaming together until smooth with a hand mixer or stand mixer. Once smooth, add eggs and beat well. Add vanilla, salt, baking soda and powder and spices. Mix until well incorporated. Add flour one cup at a time,  mixing well in between adding flour. Add water and mix until smooth. Add walnuts and mix for one minute.

Using one ounce ice cream scoop, scoop batter into cupcake liners and bake at 325 degrees for 20-25 minutes, or until cooked through. Remove from pan when baked and let cool before frosting.

Cinnamon Cream Cheese Frosting

1 stick butter, softened
 8 oz of cream cheese, softened
1 TBSP vanilla
1/4 tsp salt
1/2 tsp ground cinnamon
 2-3 c powdered sugar

In a large mixing bowl, cream together softened butter and cream cheese until smooth. Add vanilla,  salt, and cinnamon and mix well. Add 1 1/2 c powdered sugar and mix on low until well incorporated. Add up to another 1 1/2 c of powdered sugar, to the desired thickness of frosting is made. Use can use an offset spatula to frost cupcakes, or spoon into a piping bag with a 1 MM tip to pipe onto cupcakes.

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