Cupcakes

Cinnamon Carrot Cake Cupcakes with Cream Cheese Frosting

The three C’s. Carrot Cake Cupcakes. Well, actually 6 if you count the Cinnamon and the Cream Cheese, but who’s counting? 😉

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These babies are amazing! You’ll love them.

Why? They’re quicker and easier to make than a whole carrot cake, but they still have the traditional light, springy flavor that everyone loves! I mentioned this before in my full-size carrot cake recipe before, but I think if you can see little bits of carrot in a carrot cake, that means it’s a good one. Don’t you agree? These cupcakes are no exception. As you can see in the picture below, the cupcakes are overflowing with carrot-y goodness, in addition to a nice pop of cinnamon, as the title states.

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The cream cheese frosting on these cupcakes is to die for, too. I don’t love an overly cream cheese-y frosting, so this recipe uses a good amount of butter in addition to the cream cheese to balance out the flavors, and creates a perfect compliment to the cupcakes.

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Also, as you can see in the pictures, I whipped up a batch of fondant and made some cute little carrots to pop on top of each cupcake, and I think it really brought them together! Note: I said I whipped up some fondant, implying that it was an easy task. Fondant, easy? You ask incredulously. Yes! I promise the recipe I’m including is the quickest, easiest fondant to make ever! And, it’s made with marshmallows, so it doesn’t taste like cardboard, as some fondant can. And, it can be wrapped up and stored for a few months without going bad. Seriously, this stuff is magical, I’m convinced.

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So, at your 4th of July barbecue, don’t bring a pie like everyone else – bring some ready-to-serve (without any messy cutting) carrot cake cupcakes, and get ready for all of the compliments!

xx

Juliet

Cinnamon Carrot Cake Cupcakes with Cream Cheese Frosting

(Note: This is the same recipe as my Cinnamon Carrot Cake with Cream Cheese Frosting, with a few tweaks for cupcake form — you aren’t seeing double!)

Prep time: 20 mins

Cook time: 25 mins

Yield: 24 cupcakes

Cupcake Ingredients:

  • 1/2 cups + 2 tablespoons canola/vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 3 1/4 cups flour
  • 1 tablespoon ground cinnamon (or more, if you’re a cinnamon lover like me!)
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups (about 1 lb – most bags are 1 lb) grated carrots (I put mine in a blender for ten seconds or a food processor works, too)

Cream Cheese Frosting Ingredients:

  • 1 brick of cream cheese, room temperature
  • 1 stick of unsalted butter (1/2 cup), room temperature
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar

To bake:

  1. Preheat the oven to 350*F, and line two cupcake pans with your favorite liners.
  2. In the bowl of your stand mixer, mix oil, granulated sugar, and brown sugar until combined. The mixture won’t be smooth, but the color should be an even, maple-syrup like shade.
  3. Add in the eggs one at a time (I like to crack them in a smaller bowl before putting them into the mixing bowl, to make sure no shells creep in), add the vanilla, and combine until the mixture is smooth.
  4. In another bowl, whisk together the remaining dry ingredients – flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Once combined, add the dry ingredients to the mixing bowl while beating on low speed. Increase to medium speed and beat until just combined.
  5. Add the fresh grated carrots to the mixing bowl and incorporate them for about ten seconds on low speed.
  6. In the prepared cupcake pans, using a 3 tablespoon ice cream scoop, scoop the batter evenly into each liner, and bake until a toothpick comes out clean, about 25 minutes.
  7. After cooling, frost each cupcake with cream cheese frosting, with or without a tip (I used a 1/2 inch round in the photos) and serve (or keep covered in the fridge for up to four days)!

To frost:

  1. While the cake is baking, take your electric mixer and cream together the cream cheese and butter (room temperature is very important here!) on medium speed until light and whipped up nicely (about a minute).
  2. Add the vanilla and salt in the bowl and keep mixing. Turn the mixer to medium-low speed and add the powdered sugar in about three sections. Once combined, turn the mixer back up to medium-high and beat until it’s light and fluffy, or your desired consistency.
  3. You can always add a bit of milk or more powdered sugar to make the frosting thinner or thicker, respectively. Frost away!

The Easiest Marshmallow Fondant 

From My Cupcake Addiction

Prep time: 20 minutes

Cook time: 1 minute (!!) in the microwave

Yield:

Fondant Ingredients:

  • Bag of mini marshmallows
  • 3 cups powdered sugar
  • Vegetable shortening (Crisco works well)
  • Room temperature tap water (Between 2 and 5 tablespoons)
  • Food coloring

Click here for the best video about how to make the fondant and then here for how to color it! Enjoy!

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