Share a Spoon - 24Carrot Golden Cupcakes

 

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Share a Spoon
CUPCAKE WARS

Cupcakes are dangerous.  Really...they are.  Do you know why they are dangerous?  Well, I will tell you why.  You think that it's no big deal to eat more than one.  That's why.  They're deliciously deceptive.  Like doughnut holes.  They are smaller than a piece of cake, so, obviously, it's completely alright to have a second.  Then the rationalization comes in huh?  What's one more?
Well my Smackers....I will make it even worse on you.  How will you do that Think Tank Momma you ask?  Well, rationalize this my little Smackers.  I made them healthy too.  Carrot Cupcakes.  That'll surely rationalize the calories away right?  I mean....YOU HAVE to have your veggies right?!?
I'm not a huge chocolate cake fan.  I mean, I like chocolate cake, but, I'll take my chocolate in other forms.  Brownies, now that's a better use of chocolate, in my humble opinion.  I prefer white cakes, yellow cakes, citrus cakes, pumpkin cakes, and the HOLY GRAIL of all cakes.....CARROT!  Some of you mentioned before when we did cakes that carrot was your most coveted cake too.  This recipe isn't my carrot cake recipe, this is specifically developed, by yours truly for cupcakes.  Aaannnnnd, I have to tell you, I think that I outdid myself on this one!  Seriously....AH-MAZING!
Brandee's 24Carrot Golden Cupcakes

2 cups all purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

2 teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon ginger

¼ teaspoon allspice

1/8 teaspoon ground cloves

1 ½ cups sugar

½ cup canola oil

3 extra large eggs

1 teaspoon vanilla

1 small can crushed pineapple drained

2 cups grated carrots (3 medium carrots)

1 cup golden raisins

Preheat oven to 350 degrees.

Sift the flour, baking powder, soda, salt and spices together in a bowl and set aside.

Combine grated carrots and drained pineapple in another bowl.

In the counter top mixer fitted with the paddle attachment cream together sugar, oil and vanilla.  Add the eggs, one at a time and mix until well incorporated.

Add the carrot/pineapple mixture on medium/low.  Add golden raisins.  Slowly add the flour mixture until it's incorporated and you can't see any more flour.  Do not over mix.

Line cupcake pans with cupcake papers.  I use the regular sized 12 cupcake pans from Wilton.  This recipe yields 18 cupcakes, so I leave a couple of spaces in each pan to achieve evenly baked cupcakes.  (Instead of 12 in one and 6 in another.  See photos below.)

Fill each cupcake liner about 3/4 way full.

Bake for 18 minutes.  

Remove from pans and allow to cool.

Cream Cheese Frosting

1 8oz package softened cream cheese

1/2 stick softened butter

1 2/3 cup Confectioner's sugar

3 Tablespoons heavy whipping cream

Cream together butter and cream cheese with a hand mixer.  Add the heavy whipping cream and mix.  Slowly incorporate the powdered sugar (so that you don't wear it!)

Frost your cupcakes and serve!  I put the frosting in a zip top bag, snip the end off with scissors and pipe on the frosting to make them look pretty.  However, this frosting is easily spread with a butter knife if you like the entire cupcake covered.

Now, it's your turn Smackers.  Link up this week and SHARE your favorite cupcake recipe!  If you try these let me know, I'd love to hear your feedback!