CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

image credit : queensleeappetit.com

INGREDIENTS

CARROT CAKE CUPCAKES:

1. 1 and 1/2 cups All purpose flour
2. 1 and 1/2 tsp Baking powder
3. 1/4 teaspoon Baking soda
4. 1/2 teaspoon salt
5. 1 and 1/2 tsp ground cinnamon
6. 1/2 tsp ground nutmeg
7. 1/2 tsp ground ginger
8. 1/8 tsp ground cloves
9. 2/3 cup Vegetable oil (can use canola oil, avocado oil, or sunflower oil)
10. 3/4 cups dark brown sugar, packed
11. 3/4 cups granulated Sugar
12. 1/4 cup unsweetened applesauce, room temperature
13. 1/4 cup sour cream, room temperature
14. 3 large Eggs, room temperature
15. 1 and 1/2 tsp Pure Vanilla Extract
16. 2 cups shredded carrots (3-4 large carrots)

CREAM CHEESE FROSTING:

1. 1/2 cup unsalted butter, room temperature
2. 1 (8 ounce) packages cream cheese, softened to room temperature
3. 6 cups powdered sugar
4. 1 and 1/2 tsp Pure Vanilla Extract
5. 1/8 tsp salt

CARROT TOPPING:

1. 2/3 cup cream cheese frosting (recipe above)
2. Orange gel food colouring
3. Green gel food colouring
4. Small round tip
5. Small leaf tip

DECORATION:

1. 1 and 1/2 cups chopped toasted pecans
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INSTRUCTIONS

FOR THE CARROT CAKE CUPCAKES: 

1. Preheat oven to 350° F (177°C) and line a standard cupcake pan with paper liners. Line a second standard pan with 4-5 liners. This recipe makes about 17 cupcakes. Set aside.
2. In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk to combine. Set aside.
3. In a large mixing bowl using a hand mixer or a whisk, add the oil and both sugars. Mix on medium-high speed until combined.
4. Add the applesauce and sour cream and continue to mix until completely combined.
5. Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time until just combined. Mix in the vanilla.
6. Add the dry ingredients in three additions, mixing on low speed after each addition until completely combined.
7. Using a rubber spatula, fold in shredded carrots and about 1/2 cup of any add-ins IF you desire (see tips above).
8. Divide batter equally between the cupcake liners, filling each 2/3 way full. Bake for 18-20 minutes or until a toothpick inserted into the cupcake comes out with a few moist crumbs.
9. Remove cupcakes from oven and allow to cool in pans for about 5 minutes, then transfer to cooling racks to cool completely before frosting. 

FOR THE CREAM CHEESE FROSTING:

1. In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, beat the softened butter and cream cheese until super pale and fluffy, about 5-6 minutes.
2. Scrape down the sides and bottom of the bowl. Add the powdered sugar, one cup at a time and beat on low speed after each cup until combined.
3. Once combined add vanilla and salt and continue to beat until combined and smooth.
4. Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.

Healthy Lemon Poppy Seed Muffins

FOR THE CARROT TOPPING:

1. Line a baking sheet with wax paper. Set aside.
2. Add 2/3 cup of the cream cheese frosting to 2 separate bowls (1/3 cup for each bowl). Tint one half orange and the other green.
3. Spoon the orange frosting into a disposable piping bag fitted with a small round tip. Put the green frosting into a piping bag fitted with a small leaf tip. Set aside.
4. With the orange frosting, pipe a short line onto the baking sheet, release pressure on the piping bag, then drag the piping bag out without squeezing so you get a pointy tip. Repeat a few more times, piping out as many as you can. It’s good to have extra in case you mess up. Make sure you leave enough room at the top of the carrot for the leaf.
5. Use the green frosting with the leaf tip to pipe small leaves onto the top of each carrot. Transfer baking sheet to the freezer.

ASSEMBLY:

1. Transfer remaining frosting to a piping bag fitted with a large star tip (I used Wilton 6B) pipe a swirl onto each cupcake.
2. Pour the chopped toasted pecans into a bowl, hold the cupcake over the bowl and grab a handful of pecans and gently press them onto the sides of the cupcake. Repeat with all cupcakes.
3. Remove frosting carrots from the freezer and use an offset spatula or butter knife to gently slide underneath the carrots to loosen. Pick up the carrots and place on top of each cupcake. Enjoy!

PUMPKIN PIE CUPCAKES

For more detail queensleeappetit.com

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