Carrot Cake Cupcakes

by Jennifer Wieland
Carrot Cake Cupcakes

This past weekend was all kinds of busy for us as I’m sure it was for many of you too. Saturday was opening day for baseball here in town so my daughter was in the parade since she is playing t-ball this year. It was also my dad’s birthday but since he had to work and Sunday we were doing Easter at my parent’s house we decided to wait and celebrate it then. So I spent Saturday at baseball pictures, a parade, baking and preparing things for three Easter egg hunts that I was doing at my mom’s house.

I always do an Easter egg hunt for the kids and they love it. It’s my three youngest and my niece and nephew but with the addition of my other niece and nephew who are twins and since it was their first Easter I felt I needed to make it special for them and give them their very own baby Easter egg hunt. It was very small and mommy and daddy had to do most of the work because once they found suckers they were pretty much done. It was adorable though and I got lots of pictures for my sister and brother-in-law to remember it by.

Kids Easter Collage

Baby Easter Collage The other Easter egg hunt I did was one for the adults. For some reason the males in our family always want to “help” the kids do their egg hunt and I decided it would be fun to just give them their own. I have to say it was funny and by the end they were all laughing like kids. Since this was a grown up egg hunt it did contain some candy but it also had boxes with instant lottery tickets, airplane size bottles of booze, shot glass necklaces and beer pong kits. Those boys tore into their bags faster than the kids did with theirs. Truly, it was something that everyone should add to their Easter festivities for a good laugh and loads of fun.

Big Boys Easter Collage

After eating copious amounts of food for brunch and drinking lots of mimosas, we sang Happy Birthday to my dad and I had baked him Carrot Cake Cupcakes for his birthday cake. He loved them, I could tell because he ate several. They were a yummy hit with everyone that had room to eat one or brought them home to eat later. My husband who does not like carrot cake but loves these just to give you an idea about how good these little babies are.

Carrot Cake Cupcakes

Carrot Cake Cupcakes
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6275 calories
835 g
1235 g
320 g
44 g
193 g
2075 g
3628 g
697 g
9 g
98 g
Nutrition Facts
Serving Size
2075g
Amount Per Serving
Calories 6275
Calories from Fat 2816
% Daily Value *
Total Fat 320g
493%
Saturated Fat 193g
967%
Trans Fat 9g
Polyunsaturated Fat 15g
Monounsaturated Fat 83g
Cholesterol 1235mg
412%
Sodium 3628mg
151%
Total Carbohydrates 835g
278%
Dietary Fiber 14g
55%
Sugars 697g
Protein 44g
Vitamin A
1410%
Vitamin C
35%
Calcium
57%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Carrot Puree
  1. about 1 - 1 1/2 c. baby carrots
  2. water
For the Cupcakes
  1. 3/4 c. pureed carrots
  2. 1 c. sugar
  3. 3/4 c. butter, softened
  4. 2 eggs
  5. 1 c. cake flour
  6. 1 tsp. baking soda
  7. 1/2 tsp salt
  8. 1 tsp. cinnamon
For the cream cheese frosting
  1. 1/2 c. butter, softened
  2. 8 oz. cream cheese, softened
  3. 4 c. powdered sugar, sifted
  4. 1 tsp. vanilla
  5. 2-3 tbsp. milk
For the carrot puree
  1. Place the carrots in a saucepan and cover with 1" of water. Bring to a boil and then reduce heat to a simmer and cook until fork tender. Drain the water but leave a few tablespoons. Transfer the carrots and some of the remaining water to a food processor or blender and puree. Add more of the reserved water if needed. The puree should be fairly thick.
For the cupcakes
  1. Preheat oven to 350° and line cupcake pans with liners.
  2. Cream together the sugar, butter and eggs on medium-high speed. Sift together the flour, baking soda, salt and cinnamon. Stir the dry ingredients into the wet ones until blended. Stir in the the carrot puree and mix on medium speed for a minute.
  3. Add batter to cupcake liners in the pan and bake for 20-25 minutes. Let cool in pan for 10 minutes and then remove cupcakes to a wire rack and continue to cool. Frost when cooled.
For the cream cheese frosting
  1. Cream together the butter and cream cheese on medium-high speed. Stir in the powdered sugar on low in 3-4 batches. Add the vanilla and 2 tbsp. of milk and stir on low. Increase the speed to medium-high and then mix for 1-2 minutes. See if you need the additional milk. Add it if necessary. Either way mix again for another minute.
Notes
  1. Cream cheese frosting does need to be refrigerated.
beta
calories
6275
fat
320g
protein
44g
carbs
835g
more
My Sweet Sanity http://mysweetsanity.com/
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Jennifer is a mom to 5 boys, 1 girl and 1 husband. Her kids range in age from 8-24 so things are always crazy with everything from school life, to autism and to college and beyond. She tries to bake, craft, travel and blog her way through all of the chaos and craziness that life, her kids and her husband throw her way.

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