Hello lovlies! Did y'all have a nice weekend? I certainly did. Unfortunately I didn't take any photos this weekend so I thought I'd share some delicious cupcakes I made this past week. I outdid myself if I do say so.
The key to a good carrot cake is lots of yummy spices and a good cream cheese frosting recipe. I don't think I'd ever make another carrot cake... I liked these that much.
The recipe makes 48 which was perfect because we were able to share some with a friend,some with my dad, and the rest for us!
I love mini cupcakes. They're the perfect bite size portion so you can enjoy your dessert without feeling overly guilty!
Mini Carrot Cupcakes
For the cupcakes:
1 1/4 cup all purpose flour
1/2 cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (I didn't use this)
1/2 teaspoon allspice
1 1/2 cups grated carrots
2/3 cup vegetable oil
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
For the frosting:
2 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon lemon juice
1/4 teaspoon almond extract
1. Preheat oven to 350. Line your mini cupcake pan. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger, and allspice in a food processor and pulse until almonds are finely ground.
2. Whisk grated carrots, vegetable oil, sugar, eggs, and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among mini muffin tins, filling each 3/4 of the way full. Bake until toothpick comes out clean, 10-15 minutes. (Mine only took 10)
3. Meanwhile, make the frosting. Beat the confectioner sugar, cream cheese, and butter with a mixer until fluffy. Beat in lemon juice and almond extract. Spread on cooled cupcakes.
Hope you enjoy! Please let me know if you try these!