The culinary adventures of a 20-something woman navigating the wonderful world of food!
The culinary adventures of a 20-something year old woman navigating the wonderful world of food!
Monday, July 5, 2010
Carrot cupcakes with cream-cheese frosting
I made these a few months ago, for some sort of birthday, or celebration. I honestly cannot remember what for....although I have a feeling it involved my mother-in-law, as I know that she loves carrot cupcakes. Somehow in the excitement these past few months, I forgot to post!! Well, better late than never!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In a bowl, beat together the cream cheese and butter until smooth. Mix in 1 teaspoon vanilla. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.Put in fridge to chill, but NOT longer than 2-3 hours or you will have to let warm a bit before you can frost.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts (optional). Transfer to the prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts