C x 5. Carrot Cake Cupcakes with Cream Cheese Frosting. Yep. Made these for a birthday party, took the leftovers to set the next day (never hurts to win over a director with a cupcake), and left the extra frosting in the fridge for myself.
Here's what you'll need:
|Look at all those grated carrots!|
1 Cup Brown Sugar
1 Cup White Sugar
1 Cup Canola or Vegetable Oil
2 Cups Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1 teaspoon Salt
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
3 Cups Grated Carrot (use the fine grating side)
16oz Crushed Pineapple, drained
1. Preheat oven to 350 Degrees Fahrenheit. Line muffin tins with paper cups.
2. Beat sugars, oil and eggs until well blended. Add in flour, baking soda, baking powder, salt, cinnamon and nutmeg and mix well, once again. Really, I'm never going to tell you not to mix well, unless you're making a pie crust. Add carrot and pineapple and mix well.
3. Fill muffin cups almost full. Bake at 350 for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Let cool completely before frosting.
16oz Cream Cheese
1/2 Cup Unsalted Butter, room temp
1 3/4 Cups Powdered Sugar
1 teaspoon Vanilla
1. Put everything in a mixer and blend to your heart's desire. Yeah. It's that easy.
|Creepy cupcakes at the birthday bonfire.|
|Less creepy cupcakes, once I've adjusted the light setting|
on my camera.
|And if you have extra batter...|
|...fill up a ramekin or two for mini cakes!|