Fabulous Carrot Cupcakes!

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HELLO yummy pre-fall flavors! Lately I’ve been so anxious to start baking fall-flavored goodies! BUT it isn’t quite fall yet, so I don’t want to get ahead of myself.

And it just so happened, it was a friend’s birthday, and she loves carrot cake! Perfect, right?

Still get to use a little brown sugar, cinnamon & ginger but we’re not goin’ all the way to pumpkin or gingerbread yet!

Look at those bright, beautiful carrot shavings! (I used a food processor)

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Add your eggs, sugar, oil, buttermilk, & vanilla. Mix with paddle attachment.

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Then whisk together your flour, baking powder, baking soda, salt, cinnamon, cloves, & ginger.

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Then add your dry ingredients to the bowl, mix until combined.

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Fill liners 2/3 full, then bake!

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Here is the full recipe for you guys just incase you missed any of that...

Carrot Cupcakes
-makes about 24

1 pound carrots, finely grated (I used a food processor)
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves

1. Preheat oven to 325 degrees. Line muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, & vanilla extract. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
2. Divide batter among liners, filling 2/3 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.


One thing I totally forgot to take pictures of....the Brown Sugar Cream Cheese Frosting! Don’t worry though, its an easy one!

Brown Sugar Cream Cheese Buttercream
-makes enough for about 24 cupcakes

1 1/2 sticks unsalted butter
12 oz cream cheese
1/2-1 cup brown sugar, depending on taste preference

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add brown sugar and beat until fluffy. Frost cupcakes as desired, I used a piping bag and plain round tip. And a couple sprinkles here and there!


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happy birthday Sarah!
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