Thursday, October 16, 2014

Carrot Cake Cupcakes with Cream Cheese Frosting

An easy to make classic little treat that I think you'll love as much as I do. These cupcakes are a favorite and always perfect to keep on hand in the freezer for a quick dessert when guests arrive. Moist carrot cake on the inside topped with ribbons of cream cheese frosting on the outside with just a sprinkling of walnuts. Love these little morsels of wonderful! More photos in comment section.

Carrot Cake Cupcakes with Cream Cheese Frosting

2 cups all-purpose flour
2 cups granulated sugar
1 cup of vegetable oil
1 tablespoon of orange zest
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons of baking powder
4 eggs
4 cups freshly shredded carrots (not pre-shredded)
1 cup nuts finely chopped walnuts
1/2 cup of buttermilk (see note below)
1 teaspoon of vanilla extract

Preheat the oven to 350 degrees. Add cup cake lines to your two standard cupcake tins.

Whisk together the buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl. Add the shredded carrots. It is important to shred or grate your own carrots and not buy them pre-shredded or you will not get the same moisture level.

In another bowl whisk the flour, baking soda, baking powder, salt, and cinnamon. Fold the flour mixture into the carrot mixture by hand being sure not to over mix the batter. Fold in the chopped walnuts.

With a spoon, scoop your batter into cupcake liners and fill 3/4 full and bake for 18-20 minutes or until toothpick comes out clean when inserted in the middle. Remove from tins to cooling rack and allow cupcakes to cool completely before frosting.

Cream Cheese Frosting

12 oz. cream cheese
8 tablespoons butter, room temperature
1 tablespoon pure vanilla extract
4 cups confectioners’ sugar, sifted

With a mixer, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until combine and beat until smooth. Frost cooled cupcakes as desired. Sprinkle with walnuts.

NOTE: Don't have buttermilk? Make your own. Pour 1 tablespoon of white vinegar or lemon juice in a one cup measure. Fill the cup the rest of the way to the one cup line with WHOLE milk. Let sit on your counter for 5 minutes. Stir and you have buttermilk!

*** Photograph is copyrighted and the property of ©Welcome Home. Please feel free to share by ONLY using the Share button that Facebook has provided. Do not download my photo and recipe.

Print Friendly and PDF

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.