Shannon is an amazing baker. Really. At every family function she is the go-to-girl for dessert. So when she said these carrot cupcakes were scrumptious, I didn’t doubt it for a second (well maybe a second- there are actual carrots in there, afterall).
Turns out, she was right. To die for. Amazing. DELISH… Try these for a birthday or even better- for Easter! The Bunny will be thrilled with this new take on his old fave.
1 cup sugar (I split in 1/2–1/2 brown, 1/2 white)
3/4 cup vegetable oil
1 tsp vanilla
1 cup fresh, finely grated carrots OR 1 can of carrots puréed (she has done it both ways and claims both are good… Fresh is best but if in a rush, canned is perfectly acceptable)
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 cup plus 2 tbsp cake flour
Preheat oven to 350. Mix together the wet ingredients and sugars. When incorporated, add dry ingredients. Mix (with stand or hand mixer) until combined. Pour into lined cupcake trays and bake for 20 minutes (or until toothpick comes out clean). While cupcakes are baking, make frosting.
Cream Cheese Frosting
1 stick butter (softened)
1-8 oz bar cream cheese (softened)
16 oz powdered sugar
2 tsp vanilla
Whip softened cream cheese with butter. Add vanilla and powdered sugar. Allow cupcakes to cool, then ice and ENJOY!!!
And here is the delicious little birthday boy, who turned one today and ate these amazing cupcakes for breakfast! I just love a birthday breakfast.