Friday, June 10, 2016

Carrot Cupcakes with Cream Cheese Frosting




This yummy dessert comes from America's Test Kitchen. I have quit taking cooking magazines and buying cookbooks because there are so many great recipes on line. However, I do pay for a yearly membership to America's Test Kitchen. I love this site--it has so many excellent recipes, cooking tips and product reviews. It includes recipes from Cooks County, America's Test Kitchen and Cooks Illustrated. It is my go to sight for any good recipe!
This recipe was for a 9x13 cake, a perfect family size cake. But there are just two of us now and I really don't need a 9x13 cake tempting me! I halved the recipe and it made 16 beautiful cupcakes. I ate a cupcake and then quickly shared the remainder with friends. It is a win/win.

Carrot Cupcakes
1 1/4 cups flour
1/2 teaspoon (rounded) baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1/2 pound carrots, peeled
3/4 cups granulated sugar
1/4 cup brown sugar
2 eggs
3/4 cup vegetable oil
1/2 cup toasted pecans, chopped
Mix together flour, baking powder, baking soda, spices and salt.
Shred the carrots using the large holes of a box grater (you should have about 1 1/2 cups). Mix together the granulated sugar, brown sugar and eggs until thoroughly combined, about 45 seconds. While mixer is running add the oil in a slow steady steam. Mix about a minute longer or until mixture is light in color and well emulsified. Turn off mixer and stir in carrots and dry ingredients until incorporated. Stir in toasted pecans.
Using a large scoop put batter into a paper lined muffin cup. Bake at 350 degrees for about 18 minutes or until toothpick comes out clean. Let cool and frost.

Cream Cheese Frosting
8 ounces cream cheese, softened but still cool
5 tablespoons butter, softened but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla
1 1/4 cups confectioners sugar (4 1/2 ounces)
Mix together cream cheese, butter, sour cream and vanilla using a mixer set at medium speed. Mix about 30 seconds or until well combined. Add confectioners sugar and mix unticakel fluffy--about 1 minute. Put frosting in a pastry bag with a large star tip. Pipe frosting onto cupcakes. Refrigerate cupcakes. This cream cheese frosting is perfect, it is my go to cream cheese frosting recipe.
If you really want a 9x13 cake just double the cupcake ingredients and bake for about 35-40 minutes. The frosting recipe will make enough for a 9x13 pan. I like cupcakes because they are just so cute, they also have more frosting per cake ratio. That is always a good thing!
Printable Recipe





3 comments:

Debra said...

I should take your lead and cancel some of my subscriptions but I just can't do it. Lol. I have cut back on the cookbook hoarding. Lovely cupcakes. Look delicious.

Missy said...

My husband would love these. I'm not a huge carrot cake fan but his family grew up on it like I did on chocolate. I'll have to surprise him with these sometime. Thanks Cindy!

Missy said...

My husband grew up on carrot cake and LOVES it. I'm not a huge fan, what can I say, I grew up on chocolate! Haha! I'll have to surprise him and make these for him sometime. He'd think he died and went to heaven! Thanks Cindy! I always love your recipes.