Carrot Cupcakes w/ Cream Cheese Brown Sugar Frosting

Happy Monday everybody! Easter is fast approaching so I thought I would do something totally cliché and make carrot cupcakes…haha just kidding (kind of) I actually really love carrot cake (shocker that I love cake). 

I did however want to make the frosting a bit different other than the regular old cream cheese kind that’s normally used.  I kind of had an idea about the frosting, but I basically started throwing things into my mixing bowl

that I liked that I thought would taste good with the carrot cupcakes, and OMG y’all this frosting is heavenly.  Due to the ratio of butter to cream cheese in the frosting it’s neither too sweet nor too tart from the cream cheese, also, the brown sugar and cinnamon pretty much make this frosting perfection. 

I also made sure to really finely grate the carrots because I’m sure we’ve all had carrot cake before where you basically crunch into pieces in the cake, umm gross.  Happy to say that the cupcakes were perfectly moist (not a hint of crunchiness) with the rich frosting on top, yumm y’all. 

I hope y’all get a chance to make these because they’re so worth the work 😉 Have an awesome start to your week y’all! 

Start by grating your carrots (obvi, this isn’t all of them)

eggs, sugar, applesauce, oil…

dry ingredients…

carrots…

all mixed together (a furry somebody really wanted some cake batter)…

into your cupcake liners…

bake, bake, bake…

time for frosting (butter)…

cream cheese…

brown sugar…

cinnamon…

mix, mix & now time for powdered sugar…

yummies…

& enjoy!!!

Carrot Cupcakes w/ Cream Cheese Brown Sugar Frosting

2016-03-06 13:06:57

Yields 27

Deliciously moist carrot cupcakes topped with a cream cheese brown sugar & cinnamon frosting.

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THE CARROT CUPCAKES

1. 2 Cups of All-Purpose Flour.
2. 2 Teaspoons of Baking Soda.
3. 3 Teaspoons of Cinnamon.
4. 1 Teaspoon of Salt.
5. 1 Cup of Vegetable Oil.
6. 1/2 Cup of Unsweetened Applesauce.
7. 1/2 Cup of Brown Sugar, Packed.
8. 1 1/2 Cups of Granulated Sugar.
9. 4 Eggs.
10. 1 Tablespoon of Vanilla Extract.
11. 2 1/4 Cups of Carrots (About 5 Medium Carrots), Finely Grated.

THE CREAM CHEESE BROWN SUGAR FROSTING

1. 2 (8 Ounce) Blocks of Cream Cheese, Softened.
2. 1 Cup (2 Sticks) of Unsalted Butter, Softened.
3. 1 1/2 Cups of Brown Sugar.
4. 1 Tablespoon of Vanilla Extract.
5. 2 Teaspoons of Cinnamon.
6. 3 Cups of Powdered Sugar.

FOR THE CARROT CUPCAKES

1. Preheat the oven to 350 degrees F.
2. Place cupcake liners in 24 (or more) cupcake tins and set aside.
3. Finely grate all of your carrots and set aside.
4. With a handheld or stand mixer with paddle attachment beat your sugar, eggs & applesauce until smooth.
5. Now add the rest of the ingredients except the carrots and blend until smooth.
6. Now add the carrots and mix until just combined.
7. With an ice cream scoop or spoon fill your cupcake liners 3/4 of the way full & bake for 18-20 minutes (I took mine it at 19) or until they spring back to the touch, let cool completely.

FOR THE CREAM CHEESE BROWN SUGAR FROSTING

1. With the handheld or stand mixer with paddle attachment place your cream cheese into the bowl and mix until smooth.
2. Now add the butter and mix with the cream cheese until well combined.
3. Now add the vanilla, cinnamon & brown sugar and mix again.
4. 1 cup at a time add your powdered sugar until smooth and creamy.
5. Now you can either spoon or pipe your frosting onto your cupcakes.

Notes

1. To pipe my frosting, I used a Wilton disposable bag with an open star tip.

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