Carrot Cupcakes...


These are goddess cupcakes, in the sense that whoever you share them with will suddenly see you as a goddess!  I served these and I was a goddess for a whole weekend, no kidding.  Let me tell ya, being a goddess for a whole weekend has its advantages!

I made these beautiful little cakes for a spring celebration and they were a hit.  I served them and the room became very silent except for the occasional "mmmm..." and little lip smacking sounds as they were devoured.  The hubby and the uncle ate themselves silly, almost to the state of cupcake induced coma.  What is it with men and carrot cake?  No, really, I get it.  If my thighs were oh...so...thin, I would have eaten a whole plateful of these!  The butter and the cream cheese get in the way of that plan...


What makes these so good is that they are moist, but not overly moist.  The frosting is not overpowered with sweetness which makes me smile and they boast an unusual and delicate flavor... Maple!  Too often I think terrible tasting cakes are masked with globs of sweet frosting so all you taste is sugar.


I love them in the spring tulip wrappers... I think they are so fun and bright.


Whip up a little batch of these spring beauties, it will put a great big smile on your face and will make the men in your life smile too!  See those big happy men-in-training smiles above?  That's what I am talking about... carrot cake induced smiles.


Carrot Cupcakes with Maple Cream Cheese Frosting
Backyard Farmgals




2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs
2 cups sugar
3/4 cup canola oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 cup chopped pecans or walnuts

Line a cupcake pan with liners. Set pan aside.

Stir together first flour, baking soda, salt, cinnamon, ginger, and nutmeg.

Beat eggs and add sugar, oil, buttermilk, and vanilla.  Mix at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, pineapple, and nuts.  Pour batter into prepared cupcake liners.

Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.  Remove from pans, and cool completely on wire racks.  Frost with mounds of Maple Cream Cheese Frosting (below) and then swoon!


MAPLE CREAM CHEESE FROSTING

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.





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