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Carrot Cupcakes with Cream Cheese Frosting

They’re light. They’re moist. They’re loaded with raisi


Up until this very moment, there has been one (and only one) carrot-filled dessert to grace these pages. To my dear Pineapple Carrot Cake: I’ve loved you as my favorite veggies-for-dessert recipe for a long while, but your time in the orange spotlight is up. And take it away, Carrot Cupcakes with Cream Cheese Frosting!

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… I kid, I kid! Raisins in carrot cupcakes should be illegal. And I’m not looking for any legal woes here, so let’s just keep the ol’ unwelcome wrinkled snacks where they belong… covered in chocolate and baked into cookies.



While the cupcakes are moist and the cream cheese frosting is as tangy and smooth as ever, I’d be remiss to not draw attention to those edible toppers. Because we all know carrot cupcakes can only be considered complete when they’re crowned with a candy melt carrot. Preheat your oven and get that cold glass of milk ready because these beauties are ready for their close-up (on your dessert table)!

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Prep: 25 minutes

Cook: 25 minutes

Yield: 20 cupcakes



Ingredients

For the cupcakes:

4 large eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups lightly packed grated carrots

For the frosting:
  • 2 (8-oz.) packages cream cheese, at room temp
  • 1 cup (2 sticks) unsalted butter, at room temp
  • 1 Tablespoon vanilla extract
  • 4 cups confectioners’ sugar
  • Orange candy melts
  • Green candy melts

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Instructions


Make the cupcakes:

Preheat the oven to 325°F. Line a muffin tin with cupcake wrappers.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar and vegetable oil. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Gradually add the flour mixture to the stand mixer, beating just until combined then stir in the carrots.



Fill the cupcake wrappers 2/3 full with the batter then bake the cupcakes for 20 to 25 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting and decorations.

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Make the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth then add the butter and vanilla extract and continue beating until well combined. Sift in the confectioners’ sugar and beat until smooth and creamy. Set the frosting aside. (If piping the frosting, cover it with plastic wrap and refrigerate it until you’re ready to pipe it, as chilling it will help it firm up.)



Line a baking sheet with wax paper. Melt the green candy melts per the package instructions then transfer them to a sealable plastic bag or piping bag. Cut off the tip and pipe the greens of each carrot. Melt the orange candy melts per the package instructions then transfer them to a sealable plastic bag or piping bag. Cut off the tip and pipe the shape of a carrot partially overlapping the bottom of each green stem (so the two parts stick together).

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Transfer the baking sheet to the fridge for 5 minutes or until the candy melts have fully hardened. Using an offset spatula, carefully release each carrot from the baking sheet. Once the cupcakes have cooled completely, top them with the cream cheese frosting and a candy melt carrot.



Kelly’s Note:

This frosting recipe makes a generous amount and enough for a tall, luscious swirl of frosting atop each cupcake. For less frosting, halve the recipe.

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Cake Magazine: Carrot Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with Cream Cheese Frosting
They’re light. They’re moist. They’re loaded with raisi
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