I haven’t posted in a while, but I’m back with a really yummy recipe! I am going to visit a friend tomorrow and he loves carrot cake, so I decided to make a batch of carrot cake cupcakes. I got a new cupcake corer from Williams Sonoma, and I filled the inside of the cupcakes with a tangy cream cheese frosting (my favorite)!
2 cups flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups finely shredded carrot
1 cup oil
Cream Cheese Frosting-
2, 8 oz. blocks of cream cheese, softened
1/2 stick butter, softened
1 1/4 cups confectioners sugar
1 tsp. vanilla
Preheat oven to 350.
Line wells of cupcake pan with cupcake liners.
In a large bowl combine all your dry ingredients (flour, sugar, baking soda, baking powder, and cinnamon).
Add carrot, oil, and eggs and combine with an electric mixer until combined.
Fill each cupcake liner about 3/4 of the way full.
Bake for 30 minutes, or until toothpick inserted in the center comes out clean.
Let cool for 10 minutes, and then put the cupcakes in the fridge until completely cool.
Take your cupcake corer or a knife, and take a small cylinder out of the middle of each cupcake.
In a bowl, beat cream cheese and butter for 1 minute, then add sugar and vanilla and mix well.
Pipe cream cheese frosting into the center of your cupcake and a little bit on the top to cover the hole.
If you don’t have an actual frosting piper, put frosting into a ziploc bag and snip off a small piece from the corner and use that!