Carrot Cake Cupcakes with Fluffy Cream Cheese Icing {Recipe}

 

My boys harvested a truckload of carrots from our garden over the weekend. They immediately began planning for their "three-story" Carrot Cake. We compromised and made these cupcakes, instead.

What You Need:
For the Cake:
2 cups peeled, grated carrots (about 4-6 carrots)
3/4 cup buttermilk (at room temperature)
1/4 cup applesauce
1 (8-ounce) can crushed pineapple, drained
1 Tbsp. vanilla
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/2 cup butter (at room temperature)
1 cup brown sugar
1 cup (granulated) sugar
3 eggs (at room temperature)
Optional:
1/2 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted

For The Icing:
1 8 oz. brick of cream cheese (at room temperature)
1/2 cup butter (at room temperature)
2 tsp. vanilla
4 cups powdered sugar

Yield: 24-30 cupcakes

If you choose to use it, start by toasting the pecans and coconut. Spread the flaked coconut and pecans onto a rimmed baking sheet, and place into a 350-degree oven for 5-7 minutes, checking it and stirring (or shaking) it every 2-3 minutes. When the edges of the coconut start to turn golden brown, remove the pan from the oven.
Finely chop the coconut and the pecans. Set aside 1/3-1/2 cup for topping, if desired.

Leave oven at 350-degrees to bake the cupcakes.
 

Wash and peel the carrots. You need to grate 2 cups of carrots with the small side of a box grater or a microplane grater. In a large measuring cup or bowl, combine the carrots, buttermilk, applesauce, vanilla and drained pineapple. Set aside.

In a medium-sized bowl, whisk together the flour, spices, salt, baking powder and baking soda. Set aside.

In a mixing bowl, cream together the butter, sugar and brown sugar until it is light and fluffy.
Add eggs, one at a time, mixing well with each addition, and scraping down the bowl in between.

Starting with the flour, alternate adding the flour mixture with the carrot mixture. (flour- carrots- flour- carrots) Mixing well with each addition.

Scoop 1/4 cup batter into each prepared cupcake cup.
Bake at 350-degrees (F) for 15-20 minutes or until cake tester inserted into the center comes out clean.
Let cool completely.

Make the Fluffy Cream Cheese Icing

Cream together the cream cheese and butter in a mixing bowl. Add the vanilla, mix well. Add the powdered sugar about 1 cup at a time. Mix completely.
To make the icing fluffy, once the powdered sugar is completely mixed in, turn the icing on high speed and whip for 2-3 minutes.

To make the dollop of icing on top of the cupcake, I used a piping bag and Tip #2A. For the nuts & coconut-topped icing, simply dip the top in the mixture.

These cupcakes get a big thumbs up from my guys!

source - http://bekicookscakesblog.blogspot.com/2014/09/carrot-cake-cupcakes-with-fluffy-cream.html

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