Carrot Cake Cupcakes
I promise, I do cook actual foods. It isn’t all just desserts, but they are a specialty. So, to add to the growing list, here is a recipe for carrot cake cupcakes. Not only is a good carrot cake extremely scrumptious, but it can be consider healthy (I may be lying) with carrots.
– 2 cups white sugar
– 3/4 cup vegetable oil
– 3 eggs
– 2 teaspoon vanilla extract
– 3/4 cup buttermilk
– 2 cups grated carrots
– 1 cup flaked coconut
– 1 (8 ounce) can crushed pineapple
– 2 cups all-purpose flour
– 2 teaspoons baking soda
– 2 teaspoons ground cinnamon
– 1/2 teaspoons salt
– 1 cup chopped walnuts
For Cream Cheese Frosting
– 1/2 cup (1 stick) softened butter
– 1 (8 ounce) package softened cream cheese
– 1 teaspoon vanilla extract
– 4 cups confectioners’ sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease cupcake pan (or use liners) and set aside.
2. In a bowl sift together flour, baking soda, cinnamon, and salt; set aside.
3. In a separate bowl, mix together carrots, coconut, vanilla, and pineapple.
4. In a, third, large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk until creamy. Then, add the flour mixture and mix well.
5. Add the carrot mixture and fold the ingredients together with a wooden spoon or silicone spatula.
6. Pour into prepared cupcake pan and bake for 14 to 19 minutes. Check with toothpick.
7. While cake is cooking, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy.
Taste: Delicious, rich tasting, and melts in your mouth. The cream cheese frosting is the perfect amount of sweet and cream cheese. It is one of the best cream cheese recipes I have tried.
Texture: Wonderful! The coconut and walnuts add a crunchy texture, but not too much. It is soft and pineapple juice makes it extremely moist.
Ease: Extremely easy. My only complaint is the amount of bowls needed to make this recipe. In the future I think I will find a way to use less dishes.
Appearance: Looks like a typical cupcake, but I will admit, I have poor frosting skills or it would look better.
Pros: It is definitely a carrot cake. Unlike some carrot cakes, this one does not have the over spiced taste that some tend to have. Cons: It could use more shredded carrots next time I make this recipe.