I’ve been wanting to make carrot cake cupcakes since before I made my carrot cake whoopie pies, so when I was invited to a baby shower and the mom-to-be requested carrot cake I was so excited! =) It took me forever to decide what recipe to use, but in the end I used one by Cook’s Illustrated because they’ve never led me astray. This recipe was no exception! The cupcakes were fabulous! I was a little skeptical because it seemed like 3/4 cup of oil was too much but they weren’t oily at all – just super moist. I was hesitant because I hate to drag my food processor out, but I really think using the food processor is the key to keeping the cupcakes from being heavy and greasy. It makes it very easy to get an emulsion of the eggs/sugar/oil mixture. These are the perfect cupcakes for Spring! Enjoy!
Carrot Cake Cupcakes
1-1/4 cups all-purpose flour
1/2 tsp + 1/8 tsp baking powder
1/2 tsp baking soda
1/2 tsp + 1/8 tsp ground cinnamon
1/4 tsp nutmeg
dash cloves
1/4 tsp salt
1/2 lb (~3 medium) carrots, peeled
3/4 cup white sugar
1/4 cup light brown sugar, packed
2 eggs
3/4 cup canola oil
1. Preheat oven to 350 degrees. Line muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
3. In food processor fitted with large shredding disk, shred carrots (you should have about 1-1/2 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain.
4. Scoop into prepared muffin cups with #20 scoop. Bake for 22-24 minutes or until toothpick or skewer inserted into center of cupcake comes out clean. Place on wire rack to cool completely. Makes about 18 cupcakes.
*adapted from Cook’s Illustrated
Cream Cheese Frosting
12 oz cream cheese (cold, do not soften)
1/2 cup butter, room temperature
4 cups powdered sugar
1 tsp vanilla
1. In bowl of stand mixer with paddle attachment, beat cream cheese and butter until light and fluffy, about 1 minute.
2. Gradually beat in powdered sugar and vanilla. Continue to beat on medium speed for 1-2 minutes more. Pipe or spread onto cooled cupcakes.
(This is enough frosting to generously pipe onto 18 cupcakes with a small amount leftover. If you don’t like a lot of frosting, you may want to make half a batch.)
