I really prefer cooking than baking. Good baking is a skill that some people have and some do not. I, unfortunately, am in the “some who do not” category.
Every once in a while, I do give it a try. If a recipe I read seems easy I will make an attempt. This creme cheese carrot cupcake recipe caught my eye.
It is from a magazine called ” Cook’s Illustrated”. This is one of my favorites. The recipes are carefully constructed and prepared more than once to get the best results.
Although it may initially appear to have many ingredients, it was “easy and simple” to make and worth every minute of it. The trick is to measure all the ingredients out first so you have them right there when you need them.
These cupcakes are a must! They come out moist and delicious. The frosting with the pecans on top finishes them off into a delightful decadent treat!
These are great for breakfast, dessert or just to satisfy the need for something sweet. I say whatever the reason, go for it. You won’t be sorry!
Ingredients for Carrot Cupcakes
8 tbsp. (1 stick) unsalted butter, melted and cooled
3/4 cup granulated sugar
1/4 cup dark brown sugar
2 large eggs
1 1/4 cups all purpose flour
3 carrots, peeled and grated on the small hole of box grater
1/2 cup currants or chopped raisins (optional, I used currants)
1/2 cup pecans, chopped, plus extra whole for garnish
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 recipe Fluffy Creme Cheese Frosting (to follow)
Adjust oven rack to middle postion and preheat oven to 350.
Line 12 cup muffin tin with paper liners.
Whisk together melted butter, granulated sugar, brown sugar and eggs in large bowl until combined. Using a rubber spatula, gently fold in flour, carrots, pecans, baking powder, baking soda, salt, cinnamon, nutmeg and cloves until mixture just comes together (do not overmix).
Divide batter evenly among muffin cups.
Bake until toothpick inserted in center comes out clean about 25 minutes.
Let cupcakes cool in muffin tin for 5 minutes. They will initially come out round and fluffy, and then they drop down in the middle (at least mine did!). Remove cupcakes from muffin tin and let cool completely, about 1 hour.
Ingredients for Fluffy Creme Cheese Frosting
4 tbsp. unsalted butter, softened
1 cup (4 ounces) confectioners’ sugar
4 ounces creme cheese, softened and cut into 4 pieces
1 tsp. vanilla extract
Soften the creme cheese at room temperature for at least 15 minutes.
Do not soften the creme cheese in microwave or the texture of the frosting will be runny.
Using a stand mixer fitted with a paddle, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Add cream cheese, 1 piece at a time, beating thoroughly after each addition and scraping down the sides of the bowl as necessary. Add vanilla and mix until no lumps remain.
Mound about 2 tablespoons frosting on center of each cupcake. Using a small spatula or butter knife, spread frosting to the edge of cupcake, leaving small mound in center. Serve.
To Store: Before frosting, transfer cupcakes to airtight container and store at room temperature for up to 3 days. Or you can wrap each individually in plastic wrap, place in zipper-lock freezer bag and freeze for up to 1 month. Unwrap cupcakes, let thaw completely at room temperature, about 3 hours. Then frost on as directed above.
