April 27, 2014

Sunday Sweets: Carrot Cake Cupcakes with Cream Cheese Frosting

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For our little birthday celebration for our dear friend Alana, I made some carrot cake cupcakes with cream cheese frosting. Carrot cake is my ultimate favorite. This recipe is complete perfection in my opinion- moist, light and the perfect vehicle for the ultimate cream cheese frosting.

What you'll need:
-1 c. flour
-3/4 sugar
-1 tsp cinnamon
-1 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp salt
-1 1/2  carrots, grated
-2/3 c. unsweetened applesauce
-2 eggs, beaten

For the frosting:
My problem with frosting recipes is that I rarely measure. I cream the butter and sugar, add the vanilla and cream cheese, beat for a few minutes and taste and usually add more sugar until it tastes perfect. So these are basically what I used, but feel free to improvise- frosting isn't a science in my experience.
-1 package cream cheese
-3 sticks of butter
-12 oz powdered sugar
-1 TBSP vanilla extract

1. Preheat oven to 350* & grease muffin tin or fill with liners.
2. Combine dry ingredients in large bowl.
3. In smaller bowl combine carrots and applesauce.
4. Add carrot mixture to dry ingredients and stir until just combined.
5. Add the beaten eggs and until JUST combined -mix as few times as possible.
6. Pour batter into muffin tin and bake 13 min or until toothpick comes out clean.
7. Let cupcakes cool thoroughly and frost!

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Enjoy!
xxSamantha

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