Carrot Cupcakes with Whipped Maple Frosting

Tonight is Drunken Bookclub night (YAY!). It’s also several of our members’ birthdays. It goes without saying that cupcakes are needed. Since the book was Mitch Albom’s The Five People You Meet in Heaven, which takes place in an amusement park, I tried to think of an all-American dessert that didn’t require building a Ferris wheel out of sugar paste (not one of my talents).

 

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Carrot cupcakes with maple cream cheese frosting it is!

 

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Makes 20 large cupcakes

 

Fluffy Carrot Batter

2 ½ cups flour

1 tsp baking powder

1 tsp baking soda

2 tbsp of cornstarch

½ tsp salt

1 ½ tsp cinnamon

½ tsp nutmeg

¼ tsp ground cloves

½ cup vegetable oil

½ cup whipping cream

¼ cup milk

1 ½ cups brown sugar

4 eggs

3 large carrots, peeled and finely shredded (makes approximately 2 cups)

 

  1. Preheat the oven to 350 F or 180 C and line two cupcake pans with paper liners of your choice.
  2. In the bowl of a stand mixer, whisk the flour, salt, spices, baking soda, and baking powder.
  3. Add the brown sugar and the eggs and whisk until well combined.
  4. Pour in the milk, oil and cream and beat until mixture is homogenous.
  5. Fold in the shredded carrots.
  6. Fill liners ¾ full and bake for 20 minutes, rotating the pan once in the middle of baking time for even baking.
  7. Let cool before frosting.

 

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Whipped Maple Frosting

200 g cream cheese, room temperature

½ cup (125g) butter, room temperature

3 cups icing sugar

1 tbsp vanilla extract

2 tbsp maple syrup

 

  1. In the bowl of a stand mixer, whip all ingredients on high speed until light and fluffy (about 5 minutes).
  2. Place in a piping bag fitted with the nozzle of your choice, and pipe out on cooled cupcakes.

 

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Really, really yummy!

 

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Comments

  1. Is the carrot on top a real carrot or pipped frosting? Recipe looks fantastic. Thank you for letting me use it!

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