Tuesday, April 10, 2012

Delicious Carrot Cupcakes with Cream Cheese Frosting

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I was pondering what to make for Easter Dinner dessert, which really should have been eliminated considering the amounts of sugar consumed by my family by the time six ‘0 clock in the evening rolled around on Easter Sunday—goodness, more like the amount of sugar consumed before noon!  Rummaging through the pantry and fridge, I saw my inspiration: Carrots!  Duh, right? Carrot Cupcakes. Perfect.

Here is the recipe I chose to make because it had yogurt in it and orange flavor in the frosting, plus it didn’t have nuts and raisins. I adapted it a bit for the frosting. The result was delicious!

Carrot Cupcakes with Cream Cheese Frosting                          (adapted from marthastewart.com)

For the cupcakes:

1 1/2 cups all-purpose flour, spooned and leveled—I also sifted it.

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3/4 cup (1 1/2 sticks) unsalted butter, melted (I used salted)

1 cup packed light-brown sugar

1 large egg

2 tablespoons plain low-fat yogurt (I used vanilla)

1 1/2 cups finely grated carrots (from about 4 medium carrots)

 

For the Frosting:

1 package (8 ounces) cream cheese, room temperature

1/2 cup (1 stick) butter, room temperature

2 cups confectioners’ sugar

1 1/2 teaspoon pure vanilla extract

1 teaspoon grated orange zest (I used 2 tablespoons orange juice)

 

Directions:

1. Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners.

2. In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.

3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla.  Stir in carrots.  Gradually add dry ingredients to butter mixture mixing until well combined.  Divide among muffin tin. (You can fill them pretty close to the top, they don’t rise too much). Bake 25 to 30 minutes, rotating pan halfway through until a toothpick in the center of a cupcake comes out clean. (Mine were done in 20 minutes.)

4. Remove from pan to wire rack to cool completely before frosting.

5. Frosting: Using an electric mixer, beat cream cheese, butter, and confectioner’s sugar until smooth; beat in vanilla and orange zest (or OJ).

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2 comments:

Warner / Debbie Blair said...

They were delicious.

Heather said...

But I love the nuts and raisins! I haven't had carrot cupcakes in forever! But you know what's funny? They've been on my mind lately so maybe ill have to go ahead and try this recipe (but I'll be adding raisins in mine).

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