Cream Cheese Icing (oh and cupcakes too)

Carrot Cake Cupcakes

My parents decided to throw a party with a bunch of family this past weekend. I knew it would be the perfect opportunity for me to bake something else. Yay! I wanted something that would please all ages and be easy to eat at a party. I had also been dying to make some Carrot Cake Cupcakes so I found a recipe on Food Network’s website by Ina Garten. I totally trust Ina so I knew they would be great. However, one thing I love about browsing recipes online is that you can read the reviews of people who have tried the recipe before. Most of the reviews mentioned the same problems with the recipe and offered solutions so I read them and modified accordingly.

Everyone at the party seemed to really enjoy them. The cupcakes were sooo moist and delcious but the real star was the icing. My dad and Alex are both “icing people” so I piled it on for them and I think they both appreciated it. Alex even admitted that despite thinking that he disliked Carrot Cake, he REALLY enjoyed these. He even ate the last one for breakfast this morning!

Carrot Cake Cupcakes
Source: Food Network (Ina Garten)

2 cups sugar
1 1/3 cups vegetable oil (I used 1/3 c. of applesauce and 1 c. of oil)
1 teaspoon pure vanilla extract
3 extra-large eggs

2 cups all-purpose flour

2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins (I omitted)
1 cup chopped walnuts (I omitted)

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar

Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean (I just baked on 350 for 35 minutes and they turned out perfect). Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve.



2 Responses to “Cream Cheese Icing (oh and cupcakes too)”

  1. Nikki Says:

    We’re having a grad party for DH May 10. He wants cupcakes…and he LOVES carrot cake, so I’m definitely adding this to the menu for the party! They look great!

  2. katie102006 Says:

    Looks so delicious! And that frosting is to DIE for smooth!

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