I’m not sure how to describe these cupcakes to do them justice…
…..well, they are life-changing. You may think that’s an odd thing to say about a cupcake but if you devoured ate one of these you would completely agree. The cupcake is moist and perfectly spiced! It is topped with an incredible cream cheese frosting that compliments the cupcake perfectly. The cupcakes pictured above are mini-cupcakes but I make them in regular size as well.
I always make the little carrots to top each cupcake. I think it adds a nice finishing touch and they taste delicious!
A friend of mine ordered 50 of these cupcakes (regular size) and I was thrilled to be able to make them again! She said her family LOVED them and she called them “crack cupcakes” because they are so addicting!
Yield: about 20-22 cupcakes
For the 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 or vegetable oil
For the frosting:
12 oz. cream cheese (not softened)
7½ tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3¾ cups confectioners’ sugar
Preheat the oven to 350° F. Line two cupcake pans with cupcake liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.
In a food processor fitted with a shredding disk, shred the carrots (about 3 cups). Add the carrots to the bowl with the dry ingredients and set aside. Wipe out the bowl of the food processor and fit with the metal blade. Process the sugars and eggs until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil in a steady stream through the feed tube. Continue to process until the mixture is light in color and well emulsified, about 20 more seconds. Transfer the mixture to a large mixing bowl. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.
Scoop evenly into the prepared cupcake liners. Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cupcakes when cooled.
Source: Annie’s Eats