So on the way out to delivering a girlfriends cupcake order, I run into my neighbor [we’ll call her Mrs. R.]. She flagged me down with awesome comments about a 2-pk chocolate chip cookie sample I had given her a week ago.
It’s hot in Arizona, and while I loved hearing her comments, I feared the cupcakes in the decorated box I was holding would melt, so I modestly thanked Mrs. R for her kind comments, and started on my way when she yelled out, “I’m a CARROT CAKE cupcake lover – if you must know.” I turned around with a curious look on my face, she went on, “I don’t like the spicy carrot cake type, I like the muffin type.”
Muffin type? This was new news to my Cupcake Wars ears. I thought the muffin-type cupcake is the kind that the judges like least of all. However, my mind is prime for learning about custom orders, so immediately upon returning from my delivery I researched “carrot cake cupcakes muffin type” and the results were plentiful. I am sharing the most popular recipe with you today, in the event that you or your neighbor has a hankering for such sweet goodness.
STAY TUNED to Cupcake Chique as I am sure to post pictures after I make my own batch. Mrs. R. is in for a real treat. Pretty soon she’ll be getting free carrot cake cupcake samples. I mean, after all, someone’s got to critique the recipe for me. Right? I can’t wait to get to it!
Good Luck to you at the oven and Bon Appétit!
[Recipe Courtesy of joyofbaking.com]
- 1 1/3 cups (175 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (120 ml) walnuts, chopped
- 2 large eggs
- 2/3 cup (135 grams) granulated white sugar
- 2/3 cup (160 ml) vegetable, safflower, corn, or canola oil
- 1/2 teaspoon pure vanilla extract
- 2/3 cup (160 ml) unsweetened applesauce (or grated apple or crushed pineapple)
- 1 1/3 cups (320 ml) finely grated raw carrots (about 1/2 lbs. (225 grams) carrots)
- Cream Cheese Frosting:
- 1/4 cup (55 grams) butter, room temperature
- 4 ounces (115 grams) cream cheese, room temperature
- 2 1/4 cups (250 grams) confectioners’ (powdered or icing) sugar, sifted
- 1/2 teaspoon pure vanilla extract
Read more: http://www.joyofbaking.com/CarrotCupcake.html#ixzz25ATkkvOR
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Lightly butter (or spray with a non stick vegetable spray) or line 12 muffin cups with paper liners.
In a large bowl whisk together the flour, baking soda, salt, and ground cinnamon. Fold in the chopped walnuts.
In another large bowl whisk the eggs until lightly beaten. Then whisk in the sugar, oil, and vanilla extract until slightly thickened. Fold in the applesauce and grated carrots. Then fold this mixture into the flour mixture until incorporated. Evenly fill the 12 muffin cups with the batter and bake about 20 – 23 minutesor until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting.
Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Add the powdered sugar and beat until fully incorporated and smooth. Beat in the vanilla extract. Add more confectioners sugar if needed. Pipe the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time. Can be stored in the refrigerator for several days.
Makes 12 cupcakes.
See video here:http://www.joyofbaking.com/CarrotCupcake.html#ixzz24lvLAadU