A holiday and the fabulous spring weather meant I had to try a new cupcake recipe - Carrot Cupcakes with Cream Cheese Frosting. Everyone who was treated to these was very pleased and even took a second helping!
I left out the raisins in order to give it a fluffier cupcake consistency. I also substituted the regular cream cheese for the light variety seeing as it's generous on the vegetable oil.
Next time I make these, I'll opt for 1 cup of vegetable oil instead of the recommended 1 1/2 cup. It just felt like too much. If you're confident modifying recipes, give it a try with the 1 cup and let me know how they turn out.
Hope everyone had a fabulous Easter!
Carrot Cupcake Ingredients
Makes 24 cupcakes
FOR THE CUPCAKES
1 pound carrots, finely grated
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1/2 cup golden raisins
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
FOR THE FROSTING
8 ounces cream cheese, room temperature
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Make cupcakes: Preheat oven to 325 degrees. Line muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, vanilla-bean seeds, and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
Divide batter among liners, filling 3/4 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.
Make frosting: Beat cream cheese and butter with 1/4 cup confectioners' sugar. Continue to beat while adding remaining sugar 1/4 cup at a time. Add vanilla, and beat until fluffy, about 5 minutes.