While planning to make cake for this week, I was looking for something a little different. When I came across the recipe for these cupcakes, I knew it was THE ONE. These little beauties did not disappoint. Perfectly sweet with a hint of cinnamon, topped by the goodness of cream cheese frosting…heaven in a cupcake paper! I love that this recipe makes just 12 cupcakes, not too many but enough to share with friends.
Good Morning, Sunshine!
If you are reading this in a reader…you need to click on over to see our NEW look. We decided it was time for an update and can’t wait to hear what you think of it. It was done by the fabulous Lauren over at Designer Blogs. She did an awesome job and we’re SO EXCITED!!!
We’re also excited for another reason…it’s our birthday!
One year ago yesterday, we started this lil’ blog. We’ve enjoyed ourselves these past 12 months and it’s time to CELEBRATE! All this week, we’ll be featuring fabulous desserts that are totally worthy of any birthday celebration.
CARROT CAKE CUPCAKES
1 1/2 cups FLOUR
1 teaspoon BAKING POWDER
1/2 teaspoon BAKING SODA
1/2 teaspoon SALT
1 teaspoon CINNAMON
1 1/2 cups FINELY GRATED CARROTS (about 3 carrots)
1 cup SUGAR
3/4 cup VEGETABLE OIL
1/4 cup BUTTERMILK
1/2 teaspoon VANILLA
Preheat oven to 350°. Line a muffin tin with paper liners.
In a medium bowl, whisk together dry ingredients.
In a large bowl, whisk together carrots, sugar, oil, eggs, buttermilk and vanilla.
Gently fold the flour mixture into the carrot mixture until completely combined.
Divide the batter among the muffin cups.
Bake until golden brown and a tooth pick inserted in the center comes out clean – 20-25 minutes. Let the cupcakes cool in the pan for 5 minutes. Place on wire rack to cool completely.
Recipe Source for Cupcakes: Brandy’s Baking
Frost the cupcakes with cream cheese frosting:
I love this recipe for it and adjusted it slightly to be thicker for these cupcakes.
4 oz. CREAM CHEESE, softened
1/4 cup BUTTER, softened
2 cups POWDERED SUGAR
1/2 teaspoon VANILLA
Pinch of SALT