The Most Perfect Carrot Cake Cupcakes Ever!

My baby is turning six tomorrow. I couldn’t figure out what kind of cupcakes to make him. My mama (his grandma) suggested carrot cake. I thought it would be a challenge, as I’ve never made carrot cake before, but I decided that it sounded fun enough. We took a family trip to the market and I set off to work.

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Each step of the way I was unsure of how good they would turn out. And then…..I gave them the final product. Everyone said they are the perfect carrot cake cupcake. I’m taking them at their word. You let me know you what you think. Also, wish my big boy a happy 6th birthday!

 

Ingredients:

1 cup flour

¾ cup sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

1/8 teaspoon clove

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

2 cups grated carrots (14-16 oz)

⅔ cup oil

2 eggs, beaten

½ tsp vanilla extract

 

Cream cheese buttercream:

8 oz cream cheese (room temp)

8 tbsp butter (room temp)

4 cups powdered sugar

2 tsp vanilla extract

 

Preheat your oven to 350 degrees.

In a large bowl or your stand mixer, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt.

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In a separate bowl, combine the grated carrots and the oil. (Tip: grate your carrots in your food processor to save time).cc1cc2

Slowly add the carrot and oil mixture until just mixed.

Slowly add the beaten eggs until just mixed. Try not to over mix the batter.

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Place your liners into your muffin tin or grease your tin.

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Fill each groove to about 2/3 of the way.cc5

Bake for about 12 minutes or until the tops are golden brown and they spring back when you press them.

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Allow your cupcakes to cool.

 

While they cool, make your buttercream.

 

Whip your butter, cream cheese and vanilla together.cc8

Slowly add your powdered sugar one cup at a time (mixer on low).

Once all of the sugar is added and you’ve scraped down the sides, turn the mixer on med-high and whip for 1-2 minutes.

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Transfer the buttercream to a ziplock bag or a piping bag (or whatever you use) and ice the cupcakes.

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If you’re feeling fancy, garnish with thinly shaven carrots.

 

© 2017 by Alexa Mason. All Rights Reserved

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