we were inspired to make cupcakes when we saw these adorable paper liners from martha stewart crafts at michael's recently. almost too precious to use! we love most flavors of cupcakes - chocolate, vanilla, red velvet, coconut - but one of our favorites is definitely carrot cake. we even had them at our wedding! this carrot cake cupcake has a traditional cream cheese frosting (my favorite part) but a few nontraditional additions like banana and chopped candied ginger. hope you like it as much as we do!
Carrot Cake Cupcakes
makes 1 dozen
2 cups all purpose flour
1 cup brown sugar
1/4 cup chopped candied ginger
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 eggs, beaten
1/2 cup vegetable or canola oil
1/4 cup applesauce
1 tsp vanilla
2 cups shredded carrot, about 4 carrots
1 ripe banana, mashed
preheat oven to 350 degrees F. in a large bowl, whisk together flour, sugar, ginger, baking powder, baking soda, cinnamon, nutmeg and salt. in another bowl, combine eggs, oil, applesauce and vanilla . add carrot and banana and stir until smooth. mix wet ingredients into dry ingredients, stirring just until moistened and combined. fill lined muffin cups about 3/4 full, using all the batter. bake for 22-25 minutes or until a toothpick comes out clean. let cool completely before frosting.
cream cheese frosting
8 0z. cream cheese, at room temperature
6 tbs unsalted butter, softened
1 tsp vanilla
1 3/4 cup confectioner's sugar, sifted
with an electric mixer, whip cream cheese and butter together until combined. add vanilla. add sugar 1/2 cup at a time, scrapping down the sides of the bowl. use frosting immediately.