Dreamy Carrot Cupcakes

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These little cupcakes are wonderful. You don’t need an occasion to make them; but Mother’s Day is not a bad idea! With or without the frosting they make a great breakfast, snack, or dessert.

 

Carrot Cupcakes with Cream Cheese Frosting

SERVINGS : 2 DOZEN PREP TIME : MINUTES

INGREDIENTS

  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3/4 pound carrots, grated (2 cups)
  • 1 cup crushed pineapple, drained
  • 1/2 cup coconut flakes
  • 1 cup chopped pecans
  • Glaze
  • 1/2 cup sugar
  • 3/4 teaspoons baking soda
  • 1/4 cup buttermilk
  • 1/4 cup butter
  • 1/2 teaspoon vanilla
  • Cream Cheese Frosting
  • 1/2 cup cream cheese, room temperature
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

DIRECTIONS

  1. Preheat oven to 350.
  2. In a mixing bowl, whisk eggs and sugar until well combined.
  3. Add oil, buttermilk, and vanilla. Combine well.
  4. Add flour, baking soda, cinnamon, and salt. Mix until smooth.
  5. Either grate the carrots, or put them in a food processor and pulse until finely chopped.
  6. Add grated carrot, pineapple, coconut, and pecans to the bowl and mix. The mixture is a little ‘soupy’.
  7. Line the cupcake pan with liners. Gently pour enough batter into each liner to fill each 3/4 full.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. While the cupcakes are baking prepare the glaze and the frosting.
  10. Glaze: Heat sugar, baking soda, buttermilk, and butter in a saucepan over medium heat until it is smooth and a little ‘frothy’ – about 5 minutes. Remove from heat and stir in vanilla. Reserve for later.
  11. Icing: With an electric mixer, cream butter and cream cheese. Add powdered sugar 1 cup at a time. Add vanilla and beat until light and airy.
  12. When the cupcakes are finished baking, remove them from the oven. Leave them in the tin and pour 1T glaze on top of each. Let cool completely and remove from pan.
  13. Spoon frosting into a resealable sandwich bag. Press all the air out of the bag, seal, and then snip off about 1/2” off one of the bottom corners. Use bag to pipe the frosting onto each cupcake. Refill the bag as necessary.

Nutritional Information

Nutritional Values per Serving: Calories 315 Fat 16 Sat Fat 6 Sodium 274 Carbs 41 Fiber 1 Sugars 32 Protein 2.

NOTES

GLUTEN FREE MODIFICATIONS:  Use gluten free all-purpose flour.

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