Tuesday, July 19, 2016

Super Moist Carrot Cake Cupcakes

One of my fave desserts of all!  Carrot cake.  I decided to make cupcakes this time after a failed attempt of the actual cake this weekend.  Trust me, these will be sooooo freakin delicious if you are a carrot cake lover.  One trick I learned from a friend of mine who is an avid cupcake baker is to freeze the cupcakes overnight and then frost the next day.  It supposedly locks in the moisture.  These beauties are super moist and delicious; just the way I like them!

Preheat oven to 350 F

  • 1 cup brown sugar
  • 1 cup white sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/2 cup applesauce
  • 1- 8 oz can of crushed pineapple (drained)
  • 3/4 cup canola oil
  • 7-8 carrots grated
1. Beat all of the above ingredients until smooth
2. In a separate large mixing bowl, mix together:
  • 2 cups of all purpose flour
  • 4 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 2 teaspoon baking soda
    • 2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup of pecan chips (you can sub for walnuts or skip nuts)

    3. Mix flour mixture with your wet mixture

    4. Fold or stir in pecans
    5. Fill cupcake liners 3/4 full and bake for 20 min or until toothpick comes out dry

    Freeze overnight and frost when you are ready!  

    Cream cheese frosting 

    • 1/2 cup of unsalted butter (1 stick)
    • 1 - 8 oz package of cream cheese
    • 2 cups of powdered sugar
    • 1 teaspoon vanilla extract
    1.  Beat butter and cream cheese until smooth
    2.  Beat in vanilla extract
    3.  Slowly add in powdered sugar and mix until smoth

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