I bet you’re thinking, “What do carrot cupcakes have to do with pop culture?” Well, thanks to Chrissy Teigen’s Instagram love letter to carrot cake, it’s actually pretty relevant right now. But I just love carrot cake, so do I really need an excuse to blog about it?
Recently, my mom made me the most delicious carrot cake for my 23rd birthday. It was incredibly moist and covered in walnuts with just the right amount of spice. As I gobbled up the last slice, I thought about how much more delicious the recipe would be in cupcake form (because everything tastes better in mini, right?).
These cupcakes – if I can resist eating every single one – will be whisked away to the city today for my first meeting with Baltimore Bride magazine.
I’m incredibly excited to get started on the 2017 issue, and to dive into the additional freelance writing I’ll be doing on the side (more on that coming soon!). To be honest, I’ve been in a bit of a funk since graduating from college. The distance between my school friends and I coupled with a fruitless job search is not a winning combination. To finally be busy again with these two projects just feels so dang right.
These cupcakes feel pretty right, too.
Ingredients and directions are below. Enjoy!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup buttermilk (no buttermilk at home? try this)
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs
- 2 cups sugar
- 1 pound carrots, peeled and coarsely shredded
- 2 sticks unsalted butter, softened
- Two 8-ounce packages cream cheese, softened
- 1 tablespoon pure vanilla extract
- 2 cups confectioners’ sugar
- Preheat the oven to 325°. Line cupcake pans with your choice of cupcake papers.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a smaller bowl, combine the oil, buttermilk and vanilla. Using an electric mixer, beat the eggs and sugar at high-speed until pale, 5 minutes. Beat in the liquid ingredients, then the dry ingredients just until combined. Stir in the carrots. Divide the batter between the cupcake casings and bake for 32-35 minutes or until golden brown and springy to the touch.
- Using an electric mixer, beat the butter and cream cheese at high-speed until light, about 5 minutes. Beat in the vanilla, then the confectioners’ sugar at low-speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
- When the cupcakes are done, remove from pans and let cool on a wire rack. Icing each cake when cool. Enjoy!
This recipe makes about 36 cupcakes and was adapted from Food & Wine.