~Spiced Carrot Cake Cupcakes with Cream Cheese Frosting~
Y’all ready for this…. I PASSED MY PHYSICS TEST!! Yes I did, yes I did! 🙂 Whooo… that is one test down and two more to go, this week Ob-Gyn and next week Abd 2, then no more tests until May 5-6 finals. Whooop…. whooop that means only 6 more weeks till the end of the semester and 2 1/2 weeks off!!! Oh there is other good news too… my fuel pump was covered under a secondary warranty so that was a $900+ repair covered for free!! Can you tell that I am just a little bit giddy here. 🙂 I have still put over a grand into my car this semester with new tires and fluid flushes and a new battery but hopefully this will be it until after graduation next May.
Okay off of me and on to the recipe of the week. This week it is the second of my Easter recipe posts… Spiced Carrot Cake Cupcakes with Cream Cheese Frosting! Alright another confession here I am not a huge fan of carrot cake. Yes I know how could I post a recipe for carrot cake cupcakes but not care for carrot cake that much? Well this carrot cake recipe is different. It has lots of spice and cashews and those are ingredients I love. Then top it all off with some smooth and silky cream cheese frosting, which is another fav of mine, and you have the perfect recipe for a Easter classic… Spiced Carrot Cake Cupcakes with Cream Cheese Frosting!
Spiced Carrot Cake Cupcakes with Cream Cheese Frosting
A classic carrot cake cupcake with a modern sweetly spiced update!
For the Spiced Carrot Cupcakes
3 C. Grated carrots
8 Tbsp. Butter, melted
2 C. A-P Flour
1 tsp. Baking soda
1 tsp. Cardamom
1 tsp. Cinnamon
1 tsp. Ginger
2 tsp. Allspice
1/2 tsp. Salt
1 C. Granulated sugar
2/3 C. Cashews, roasted, salted and chopped
For the Cream Cheese Frosting
8 Tbsp. Butter, room temperature
1 (8 oz.) Package cream cheese, room temperature
1 tsp. Vanilla extract
3 1/2 C. Powdered sugar
2-3 Tbsp. Milk
Preheat your oven to 350°F, 325°F if using a convection oven.
Line 18 muffin cups with cupcake liners.
Before starting on the cupcake batter peel the carrots and grate them in a food processor, with a large grater disc, or on the large holed side of a hand grater box until you have 3 cups. Set carrot aside until needed.
In a small sauce pan, over low heat, melt the butter and set it aside to cool.
In a medium mixing bowl sift together the flour, baking soda, all of the spices and the salt.
In a stand mixer, with the paddle attachment on medium speed, in a large bowl combine the melted butter and sugar and mix until all of the butter is incorporated.
Reduce the mixer speed to low and add in the eggs, one at a time, and mix until well combined.
Add in the flour and mix until just combined.
Remove the bowl from the mixer and fold in the grated carrots and chopped cashews by hand.
Fill the cupcake liners 2/3 full and bake them for 20-25 minutes or until a toothpick inserted in their center comes out clean.
When the cupcakes are done remove them from the oven and let them cool to room temperature on a cooling rack.
While the cupcakes are cooling in stand mixer, with the paddle attachment, combine the butter and cream cheese and cream together, on medium-high speed for 3-5 minutes, until the mixture is light and fluffy.
Turn the mixer to slow and add in the vanilla.
Now turn the mixer off and add in 1 C. of powdered sugar, be sure not to over pack measuring cup with powdered sugar. Turn mixer to its slowest setting and mix until sugar is incorporated. Do this step two more times, on the last time add in an extra 1/2 C. powdered sugar for a grand total of 3 1/2 C.
Add in enough milk to loosen up the frosting until it drops in large clumps off of a spatula.
Finally frost your cupcakes and enjoy!
The cupcakes should keep for 2-4 days in a air tight container.
Now I am off to study for my Ob-Gyn test so I want to wish everyone out there a great week and please drop back by after you try these delish Spiced Carrot Cake Cupcakes with Cream Cheese Frosting and let me know how you liked them, I love reading your comments and I really do read them all!