CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks-but the cream cheese frosting is simply delicious. Give them an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Get our step-by-step guide.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
- Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
- Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.
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TEACHAINAL Techno
[email protected]These cupcakes were so easy to make and they tasted delicious! I will definitely be making them again.
Muhammad Abduallah
[email protected]I made these cupcakes for a bake sale and they were a huge hit! Everyone loved them.
Rafiq Malik
[email protected]These cupcakes were a little too sweet for my taste, but overall they were still good.
Deven Barnard
[email protected]I loved the moistness of the cupcakes and the cream cheese frosting was the perfect complement.
Jessica Bruce
[email protected]These cupcakes were easy to make and turned out great! I will definitely be making them again.
Jayden Barber
[email protected]I'm not a big fan of carrot cake, but these cupcakes were surprisingly good! I would definitely make them again.
Victor Usun
[email protected]The cupcakes were delicious, but the frosting was a little too thick for my taste.
Gabriel Florez
[email protected]I made these cupcakes for my husband's birthday and he loved them! He said they were the best carrot cake cupcakes he'd ever had.
Bilal Baba
[email protected]These cupcakes were a perfect addition to my Easter brunch.
Entertainment Gupshup
[email protected]I loved the cream cheese frosting, but the cupcakes themselves were a little dry.
Abduljalil Khan
[email protected]These cupcakes were easy to make and turned out beautifully. I will definitely be making them again.
Diez Shinn
[email protected]The cupcakes were a little too sweet for my taste, but the frosting was delicious.
Sarfraz Sarfraz
[email protected]I've made these cupcakes several times now and they always turn out great! They're my go-to recipe for carrot cake cupcakes.
Sk Sakil
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! The kids loved them.
Seanathan Hacker
[email protected]These carrot cake cupcakes were a hit! The cream cheese frosting was the perfect complement to the moist and flavorful cupcakes.