Have you ever noticed that cupcakes seem to make just about everyone smile with delight? Kids and adults alike can’t seem to resist these tasty treats! That’s probably why there are so many popular bakeries that specialize in cupcakes…like Sprinkles, Magnolia Bakery, Primrose Bakery, and Polkadots.
Whether or not you live near a cupcake bakery, it’s always fun making your very own cupcakes. And carrot cupcakes are one of my favorite flavors, not to mention they’re a great flavor for this time of year! This recipe is from the book 150 Best Cupcake Recipes, which I did a review on a few years ago. The book mentions that this recipe “…has all the wonderful attributes of a large cake packed into a pint-size treat.” And that is very true…eating one of these Carrot Cupcakes is like eating a cute little miniature carrot cake…they’re very dense and moist, and topped with a super-yummy cream cheese frosting. Because the cupcakes are rich and dense, the tops bake level rather than rounded, but that’s nothing a scoop or swirl of cream cheese frosting can’t take care of! 🙂
I recommend making these in a non-stick muffin pan, since the cupcake edges rise enough to touch the rims of the muffin cups–a non-stick pan will make it easier to remove the cupcakes without breaking any of the top edges of the cupcakes.
If you like carrot cake, think about trying these out! Happy cupcake-making! 🙂
CARROT CUPCAKES from 150 Best Cupcake Recipes
Makes 12 cupcakes
- 1 cup (250 mL) all-purpose flour
- 1 teaspoon (5 mL) baking soda
- 1 teaspoon (5 mL) ground cinnamon
- Pinch of salt
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) canola oil
- 2 eggs
- 1 (8-ounce/227 mL)) can crushed pineapple in juice, drained well
- 1 cup (250 mL) packed grated carrots
- 1/2 cup (125 mL) loosely packed sweetened flaked coconut*
- Cream Cheese Icing (see recipe below)
Preheat oven to 350˚F (180˚C). Line a muffin pan with paper liners.
In a small bowl, whisk together flour, baking soda, cinnamon, and salt.
In a large bowl, whisk together sugar, oil, and eggs until smooth. Add pineapple, carrots, and coconut, beating until mixed. Add flour mixture, beating just until blended.
Scoop batter into prepared pans. Bake in preheated oven for 22 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
NOTE: These cupcakes freeze well. Wrap them individually in plastic wrap and freeze in an airtight container for up to 2 weeks.
*VARIATION: Substitute 1/2 cup (125 mL) raisins for the coconut.
CREAM CHEESE ICING
- 4 ounces (125 g) cream cheese, at room temperature
- 1/2 cup (125 mL) unsalted butter, at room temperature
- Pinch of salt
- 2 1/4 cups (550 mL) confectioner’s (icing) sugar, sifted
In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter, and salt until creamy. With mixer on low speed, beat in confectioner’s sugar, 1/2 cup (125 mL) at a time so that the sugar doesn’t fly all over the place. Increase speed to medium-high and beat until light and fluffy.
Spread frosting over cooled cupcakes and refrigerate until ready to serve, or for up to 1 day.
NOTE: Because cream cheese is perishable, be sure to keep your frosted cupcakes refrigerated until you’re ready to eat them.
This frosting will keep in an airtight container in the refrigerator for up to 3 days. Before using, let stand at room temperature for 15 minutes to soften enough to spread.
Recipe from NancyC | nancy-c.com
Do you bake cupcakes often? Are you a carrot cupcake fan?
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