Friday, August 7, 2009
Carrot Cake Cupcakes
Yesterday I made a batch of carrot cake cupcakes with cream cheese frosting. The first time I made these my 17-year-0ld son looked at the batter and said, "what in the heck is that?" Once they were baked and frosted he changed his tune. They are now his very favorite. I was turned onto this recipe by my good friend Heather. She found them from The Barefoot Contessa. Here's the recipe, enjoy!
2 cups sugar
1 1/3 cups vegetable oil
1 tsp vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting:
3/4 lb cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
1 tsp pure vanilla extract
1 lb confectioners' sugar
Preheat the oven to 350º. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.