Day 264 – Carrot Cupcakes

21 Apr

Yes, yes, yes.  Easter was yesterday.  But, let’s be real.  Is carrot cake ever NOT a good option?  NO!  So, I thought these Carrot Cupcakes (recipe below from Annie’s Eats) might be a good post-holiday option.

Carrot-Cupcake     Mini-Carrot-Cupcake

The cupcakes are sticky and wet, almost a little oily. They have a mostly spicy flavor, with a little sweet thrown in. Not dark, just not sugary.

Cream-Cheese-Frosting

The frosting is smooth and creamy and very soft. It tastes like a typical cream cheese frosting. Cream cheese, vanilla and sugar. A classic.

Note: My frosting was quite thin, so it didn’t pipe as beautifully as I’d hoped….next time I might just spread it on.

Carrot-Cupcake-Frosted     Mini-Carrot-Cupcake-frosted

Together it’s a classic combination. A soft, crumbly carrot cake with a smooth, creamy cream cheese frosting. Sweet and spicy. A good mix. Nothing to write home about, but classically good.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 18.5

RECIPE

Carrot Cupcakes (recipe from Annie’s Eats)

Cupcakes:

  • 2½ cups (12.5 oz) all-purpose flour
  • 1¼ tsp. baking powder
  • 1 tsp. baking soda
  • 1¼ tsp. ground cinnamon
  • ½ tsp. grated nutmeg
  • 1/8 tsp. ground cloves
  • ½ tsp. salt
  • 1 lb. (6-7 medium) carrots, peeled
  • 1½ cups (10.5 oz) granulated sugar
  • ½ cup packed light brown sugar
  • 4 large eggs
  • 1½ cups canola, safflower or vegetable oil

Frosting:

  • 12 oz. cream cheese (not softened)
  • 7½ tbsp. unsalted butter, at room temperature
  • 1 tbsp. vanilla extract
  • 3¾ cups confectioners’ sugar, sifted

For directions visit Annie’s Eats.

*Tomorrow: Clementine Cupcakes*

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