Friday, July 17, 2009

Filled Carrot Cake Cupcakes

When I was planning the treats I wanted to make for my husband Andy's various birthday celebrations, I realized with a sinking feeling in my stomach that I didn't know what his favorite kind of cake was. It's not that I'm a negligent wife... it's just that he enjoys most anything, and if there's a flavor he feels strongly against, I already know about it. So I sheepishly asked him. He shared a whole list, but the very first thing out of his mouth was "carrot!" Hmm... who knew?!

Carrot Cake Cupcakes with Cream Cheese Frosting

I had a recipe for a carrot bundt cake from a wonderful friend of ours who was the volunteer at the Humane Society that fateful day we adopted Ollie. I decided to adapt her recipe into cupcakes for Andy and his coworkers (who have started an unofficial Amy fan club since I ply them with so much sugar).

Since I was so unsure of the baking time and whether the texture would work well as cupcakes, I did a test run, which was a great idea... not because I needed to tweak, but because they came out perfectly and I got to snack on one early!

Carrot Cake Cupcakes with Cream Cheese Frosting

I used my pastry bag and a long, skinny tip to inject frosting into the cupcakes before icing the tops. A totally unnecessary step, but a nice extra touch if you have the time and equipment. These made for a happy husband, which makes for a happy me!

Carrot Cake Cupcakes
Printable Recipe
Adapted from Cathy
Makes 24

1 1/4 cups vegetable oil
2 cups sugar
4 eggs
2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
3 cups grated carrots
1 cup chopped walnuts

1. Preheat oven to 300F. Mix oil and sugar together in a large bowl. When it's blended well, add the eggs one at a time, beating after each one.

2. In a smaller bowl mix together flour, salt, baking soda and cinnamon. Slowly add to egg mixture and when blended add carrots and walnut and mix well.

3. Use a 1/4 cup measure to portion batter into well-greased cupcake tin. Bake for 25-27 minutes, or until a tester comes out clean. Cool completely before frosting.

Cream Cheese Frosting
Makes enough to frost a bazillion cupcakes (i.e. I had lots left over after frosting 24)

8 oz cream cheese
1/2 stick butter, room temperature
1 1 lb box of powered sugar
2 tsp lemon juice
2 tsp vanilla

Blend cream cheese and butter until creamy. Slowly add sugar, mixing well after each addition. Add lemon juice and vanilla and beat just until blended in. Spread on cooled cupcakes.

17 comments:

oneordinaryday said...

Yea, you.... a fan club! LOL I love the cupcakes - great idea to fill them and ice them. I wish I had one!

Allie said...

Did Mommy teach you to infuse those cupcakes?!

Amy I. said...

@oneordinaryday Haha thanks! They're not too expensive, you can use a ziploc bag and the tips are only a couple dollars each.

@Al Obviously!!!

Apple.Saucy said...

How many does this recipe make? I am assuming 12.

Kristen said...

What a delicious idea!

Amy I. said...

@Apple.Saucy Oh thanks, I forgot to include that! It makes 24.

Piper Jacquelyn said...

Um, these sound delicious. I want one. Now. I LOVE filled cupcakes, mmm!

danazia said...

Filled carrot cupcakes? I think you are on to something! What about a blop of cream cheese filling in the middle and bake it in? Oh, you've got my juices flowing! I too am a NW girl, hailing from the North Oregon Coast. I have a pretty great recipe for carrot cake on my blog that is lower fat. Come over and check it out! http://danazia.wordpress.com/2008/03/29/carrot-cake-on-the-sunnyside-up/
Hugs back at you!
Dana Zia

Carlene said...

Oh man! You just had to fill it with with goodies huh! Please send some my way! ;)

itsheavenly.blogspot.com

Chocolate Shavings said...

Those are adorable!

Karine said...

I love carrot cake and cream cheese frosting.. and your cupcakes look great!

Mia said...

Hey, so I just made these, they came out pretty heavy... maybe the oil content is a little high? just a suggestion!

Amy I. said...

@Mia Thanks for the suggestion; they *were* on the dense side. I hope you were able to enjoy them anyways!

TheGourmetGirl said...

Hi Amy,
Your cupcakes are a wonderful addition to Gourmetgirlmagazine.com's 2009 Summer Cupcake Crawl.
Voting starts tomorrow at 9.a.m. EST.
I'll have your cupcake in the slide show shortly.
Best of luck.
Elaine

TheGourmetGirl said...

Amy - Please make sure you change your post to say they are entered in
Gourmetgirlmagazine.com's 2009
Summer Cupcake Crawl with a link to www.kitchenrap.blogspot.com

You can grab the correct address when the voting post publishes tomorrow 9a.m.

:)

Apple.Saucy said...

I made them and everyone loved them, but I did made a cake instead of the muffins. Now I am going to try that awesome looking rainbow cake!
Thanks...I need more muffin pans!

TheGourmetGirl said...

Just finished making your entry into the Virtual Cupcake Crawl. Delish!
Voting closes the 25th so be sure to encourage your friends and followers to visit the site and vote for their favorite.
Remember added points if you stumble, tweet, digg, or facebook it. Just let me know.

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