{"id":5954,"date":"2014-04-21T15:38:30","date_gmt":"2014-04-21T22:38:30","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5954"},"modified":"2014-04-24T07:33:22","modified_gmt":"2014-04-24T14:33:22","slug":"carrot-cupcakes-w-fluffy-cream-cheese-cinnamon-frosting","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/carrot-cupcakes-w-fluffy-cream-cheese-cinnamon-frosting\/","title":{"rendered":"Carrot Cupcakes w\/ Fluffy Cream Cheese & Cinnamon Frosting"},"content":{"rendered":"
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\"Carrot<\/a><\/p>\n

These carrot cupcakes are beyond moist! This was my first stab at carrot cake and I loved how the carrots just disappeared in the cake, providing natural sweetness and moisture.<\/p>\n

This recipe is adapted from\u00a0\u00a0Smitten Kitchen<\/a>‘s recipe for\u00a0carrot cake with maple-cream cheese frosting<\/a>. Her recipes are always amazing! The only reason why I didn’t try out the maple frosting is because I really wanted to use a cinnamon cream cheese frosting that I had made with another cupcake recipe that was just so-so. Next time I make these though, I want to try the maple!<\/p>\n

I’m such a huge fan of cream cheese in frosting. It just gives frosting so much more substance. A little tangy, a little salty almost, it balances all the sugar and butter or cream in a recipe. Also, I never put walnuts in cakes, ew! I love walnuts, but just the texture doesn’t go for me \ud83d\ude42<\/p>\n

I just made 6 so this recipe is perfect if you don’t need a whole lot. You can double or quadruple the recipe if you want more.<\/p>\n

\"Carrot<\/a><\/p>\n

Super Moist Carrot Cupcakes<\/span>
\n1\/2 cup flour
\n1\/2 teaspoon baking soda
\n1\/4 teaspoon salt
\n1\/2 teaspoon cinnamon
\n1\/2 ground ginger
\n1\/2 cup sugar
\n1\/4 cup + 1 tablespoon olive oil
\n1 egg
\n3\/4 cup carrots peeled and grated (a cheese grater works great!)<\/p>\n

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  1. Preheat oven to 350 degrees and line a muffin\/cupcake pan with 6 cupcake liners.<\/li>\n
  2. Whisk flour, baking soda, salt, cinnamon and ginger in a bowl.<\/li>\n
  3. Mix sugar and olive oil in a bigger bowl, then mix in the egg.<\/li>\n
  4. Stir in the flour mixture until well mixed and then stir in the carrots.<\/li>\n
  5. Fill each cupcake liner about 3\/4 full.<\/li>\n
  6. Bake for 14-18 minutes or until a knife comes out clean but the top middle still looks a little glossy. Let cool.<\/li>\n<\/ol>\n

    Fluffy Cream Cheese & Cinnamon Frosting<\/span>
    \n4 ounces cream cheese softened
    \n1\/2-1 cup powdered sugar (depending on how stiff\/sweet you like your frosting)
    \n1 teaspoon cinnamon
    \n1\/2 cup whipping cream<\/p>\n

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    1. Using a hand mixer, mix the cream cheese with the powdered sugar, and cinnamon until fluffy.<\/li>\n
    2. Add the whip cream and mix until the frosting has stiffened up.<\/li>\n
    3. Pipe onto cooled cupcakes and enjoy!<\/li>\n<\/ol>\n