Thursday, March 27, 2008

carrot cupcakes with maple cream cheese frosting

Last week my roommate threw a bridal shower, and these were a huge hit.
via Martha Stewart

carrot cupcakes

1 cup sugar
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup raisins

1. Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.

2. Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.

3. In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.

4. Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

maple cream cheese frosting

1 package cream cheese, room temp (8 oz)
1/2 cup unsalted butter, room temp
1 tablespoon pure maple syrup (pure isn't necessary)
1/2 teaspoon pure vanilla extract
2 cups confectioners' sugar

1. Beat cream cheese and butter together until smooth with an electric mixer. Add maple syrup, vanilla, and sugar; continue beating until well combined and smooth.

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