Sunday, March 27, 2016

"Slap your mama" carrot cupcakes

This is quite possibly the best carrot cake you'll ever eat. It's insanely moist and full of carrots. Don't forget the best part - the cream cheese frosting!

Happy Easter! You guys doing anything fun today? We're going out for brunch and attending an Easter egg hunt. I'm really looking forward to it.

I thought it would be fitting to make some carrot cupcakes for Easter. I've been making this recipe for years but have never posted about it before. My bad. Now, a note about carrot cake. I'm not one to add nuts, pineapple, raisins or anything else to my carrot cake. I mean, this is called carrot cake for a reason, right?! Not carrot/nut/pineapple/coconut cake. Hmph.

This is a pretty perfect carrot cake. I've made it for countless celebrations, bridal showers and other occasions. It's so good, in fact, that one of my coworkers said that this was "mama-slappin' good." And yes, that means that my coworker would be willing to slap her mama for a slice of this cake... People, please don't try this at home (but do make the cake)!

"Slap your mama" carrot cupcakes
  • 1 cup all-purpose flour  
  • 1 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cups cooking oil
  • 1 and 1/2 cups grated carrots 
  • 1 batch cream cheese frosting, recipe below
Directions
Preheat your oven oven to 325 degrees. Line a standard muffin pan with cupcake liners and set aside.


In a medium sized bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl, mix the sugar, eggs and oil and beat well. Add the dry ingredients into the large bowl with the egg mixture. Mix until well blended. 


Divide and pour batter into your prepared cake pans.


Bake in your preheated oven for 20 to 30 minutes, or until a toothpick inserted into center of cupcake comes out clean. Place cake pans on a wire rack and let cool for about 10 minutes. Remove cupcakes from pans and continue to cool on rack. Cupcakes should be completely cool before attempting to frost.

If you would like to make this into a layer cake, double the ingredients above and bake in three 9-inch pans for 30-40 minutes or until a toothpick inserted in the center comes out clean. Spread frosting in the middle of each layer and on the tops and sides of the cake.

Leftover cupcakes or cake should be stored in an airtight container at room temperature or in the refrigerator. They will keep for a few days.


Cream cheese icing
  • 1 (8 ounce) package cream cheese
  • 1/2 stick (4 Tablespoons) unsalted butter
  • 1 box confectioners sugar (10x)
  • 2 teaspoons vanilla extract

Beat cream cheese and butter in the bowl of an electric mixer until creamy and smooth. Add vanilla. Slowly add small portions of the confectioners sugar and mix until well blended. Refrigerate until ready to use. If the icing is too runny, add more powdered sugar. If making cupcakes, do not cut this recipe in half - you will not have enough to frost the cupcakes (but may have some leftover frosting).


Yield: 12 cupcakes

Source: Barely adapted from Sugar & Spice by Celeste

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