Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

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cake, carrot, cream cheese, cupcakes, dessert, fall, food, frosting

While I was in Virginia on vacation, my aunt and I found the cutest cupcake decorating kits. I bought the Thanksgiving kit. I plan to make 12 cupcakes for my family and 12 to take to the in-law’s Thanksgiving. The cupcakes have to be just as wonderful as their decoration. This is the first of several cupcake recipes I will be trying in the coming months. I think this is going to be a fun/tasty experiment.

I took these with me to the in-laws this weekend; they were a hit. Next time I may add raisins. Or more walnuts. Or both. The best part- they just get moister by the day.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting (from Simply Recipes)

The Cupcakes:

• 1 cup of chopped walnuts
• 1 pound of carrots, shredded (I used the pre-shredded kind and it worked just fine)
• 3 large eggs
• 1/2 cup of buttermilk
• 1 tsp of vanilla extract
• 2 cups of sugar
• 1 cup of vegetable oil
• 1 tbsp of orange zest
• 3 cups of all-purpose flour
• 1 tsp of baking soda
• 2 tsps of baking powder
• 1 tsp of kosher salt
• 2 tsps of ground cardamom
• 1 tsp of ground cinnamon

The Frosting:

• 5 oz cream cheese, softened
• 3 tbsp unsalted butter, softened
• 1/4 tsp pure vanilla extract
• 1 cup confectioners sugar
• 1/2 tsp cinnamon

Preheat the oven to 350 degrees. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.

Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly. In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon. Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.

Scoop into cupcake papers about 3/4 full and bake for 19-21 minutes at 350 degrees (or until a toothpick comes clean), being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.

While cupcakes are cooling, make the frosting. In a mixer bowl, combine frosting ingredients. Cream until well mixed. Spread on cooled cupcakes.

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Chocolate Cupcakes with Peanut Butter Cream Cheese Icing

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cake, chocolate, dessert, frosting, gifts, icing, peanut butter, sweets, Valentine's Day

This is another great recipe from Confections of a Foodie Bride. I made them for my hubby for Valentine’s Day (as well as getting him a new bottle of his favorite cologne). I rarely love icing but this stuff is addicting. There was some left over that my co-workers and I enjoyed with graham crackers… MMMM! Your valentine will love this!

I love the Elvis curl on this cupcake!

Chocolate Cupcakes with Peanut Butter Cream Cheese Icing 

The Cake:

• 1 cup flour
• 1 1/4 cup sugar
• 3/8 cup dutch process cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 3/4 cup water
• 1 tsp vanilla
• 1 Tbsp white vinegar
• 1 egg

For the Peanut Butter Frosting:

• 5 oz cream cheese, at room temp
• 4 Tbsp butter, at room temp
• pinch of salt
• 3 cups powdered sugar
• 1/3 cup peanut butter

Line 15 cups of a muffin pan with cupcake papers. Add dry ingredients to the bowl of your stand mixer. Turn on low and add sour cream and oil. When completely mixed, add water in 1/4-cup increments until the batter is uniform. Add vanilla, vinegar, and the egg, mixing on medium until combined. The batter will be very runny. Ladle batter into the cupcake liners, filling 3/4 full. Bake for ~25 minutes, until a skewer inserted in a center cupcake comes out with moist crumbs attached. Let cool in pan for 20 minutes and then cool on wire rack completely before frosting.

To make the frosting, beat cream cheese and butter on high, until light and creamy (2-3 minutes). Mix in salt and powdered sugar on low speed until just combined and then beat on high for 2-3 minutes, until the frosting is fluffy. Add peanut butter and mix on high until completely combined. Ice and enjoy!