Cuties for the Easter Bunny.
Happy Thursday, folks! Thursday means dessert day here on FMG, and we’ve got here a jazzy classic to dish out this weekend for the holiday.
Carrot cake is one of my favorites, but I find it obnoxious that many formulations feel the need to stuff the batter with needless adornments like raisins, coconuts, walnuts, everything in the kitchen sink (and their mother’s and their aunt’s and sixth cousin thrice removed may he rest in peace). Give me a straight up carrot cake, well-spiced, any day.
Aaaaand that’s what I’ve baked up for you this week! Carrot Cake Cupcakes are for those of us minimalists, who desire a soft and fluffy cupcake frosted with a tempting bourbon cream cheese frosting. The texture is perfect, unsullied by thick clumps of whatever. They are a delightful treat for Easter or any kind of springtime hosting.
And, hello, it’s carrot, so clearly that beta carotene will do your eyes some good. Grab a second, why don’t you?
I Carrot A Lot About You
That’s what baking these cupcakes tells your friends, family, and neighbors. Awwww.
First, the cake batter. Whip vegetable oil, sugar, and brown sugar until combined, then four eggs (yep, 4!), some vanilla, and Greek yogurt for that soft crumb we all love in a cake.
Mix in flour, cinnamon, ginger, and cloves, then baking soda, baking powder, and salt. With a rubber spatula, fold in lots of finely shredded carrot. Be sure to file down the chunks as much as you can: big hunks of carrot will spoil the texture and create a less cohesive cupcake. I often use my food processor.
Fill 24 parchment-lined cupcake tins 2/3 of the way with the batter. Depending on what 2/3 is in your book, 22-24 cupcakes is normal.
Bake 25-30 minutes until an inserted toothpick emerges with a few crumbs. Cool in the pans 10 minutes, then pull the cupcakes onto a wire rack to cool completely.
Cuties!
Somebunny Wants Bourbon
I love a good bourbon cream cheese frosting on anything carrot related. Well, except carrots alone. There I prefer hummus.
Note: you do not need the bourbon in the frosting, so if you’re serving to kids, let it be known that I am not recommending underage intoxication here. Or any intoxication, for that matter.
Anyway. Whip together butter, cold cream cheese, vanilla extract, and the bourbon if you’re using it. Add in a good plop of powdered sugar and some heavy cream. Whip the spread until it’s nice and fluffy and soft. You may need up to an extra 1/2 cup of sugar and 2-3 tablespoons of cream to achieve the silkiness desired.
Decorate the cupcakes however you desire! I didn’t do much for embellishment, but some chopped walnuts might be appropriate here, or if you like you can pipe on a little carrot on each little dude. According to J, it’s not a carrot cake without a carrot somewhere on its bodice.
Store the cupcakes, frosted or not, in the fridge. Cream cheese frosting loses its integrity at room temperature so it must be chilled once decorated. And around here, we’re all about integrity.
Hope you enjoy! Actually, you will enjoy. Pinky promise.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Carrots are for nerds:
Extra Fluffy Carrot Cake Cinnamon Rolls
Classic Carrot Cake with Bourbon Maple Buttercream
Spiced Carrot Sheet Cake with Bourbon Vanilla Bean Frosting
carrot cake cupcakes
Ingredients
- 1 cup vegetable oil
- 1 cup sugar
- 1/2 cup dark brown sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt
- 2 cups all purpose flour
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 cups finely shredded carrot (about 4 large)
bourbon cream cheese frosting
- 1 stick butter, softened
- 8 oz cream cheese, cold
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 4 1/2-5 cups powdered sugar
- 1/4-1/3 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Line 2 12-cup muffin tins with parchment liners.
- In a large bowl, beat the oil, brown sugar, and sugar for 2-3 minutes until combined. Whip in the eggs, one at a time, then the vanilla and yogurt. Add the flour, cinnamon, ginger, cloves, baking powder, baking soda, and salt. fold in the carrot with a rubber spatula. Do not overmix.
- Fill each cupcake tin 2/3 of the way with batter. Depending on what your heart says 2/3 of the way full is, you will get 22-24 cupcakes. Bake for 25-30 minutes until an inserted toothpick emerges with just a few moist crumbs. Cool 10 minutes in the pans, then transfer the cupcakes to wire racks. Cool completely.
- Make the frosting. Whip the butter, cream cheese, bourbon, and vanilla extract until combined. Then add 4 1/2 cups of the powdered sugar and1/4 cup of cream. Crank the mixer to high, and beat until very light and fluffy, about 2-3 minutes. You may need an extra tablespoon of two of cream to achieve the desired texture. Scrape down the sides of the bowl with a spatula, as needed, to properly incorporate all the ingredients.
- Pipe or frost each cupcake with the buttercream.
