This weekend, my mother came for a visit. I think it was equal parts wanting to keep me company while Tristan is in Georgia and wanting to be extremely close to the beach and a large pool! We went to the beach, the VA zoo, a local farmers market/restaurant that was featured on Diners, Drive-Ins, & Dives, and…we baked cupcakes! Last week, my mom emailed me a recipe for Carrot Cake Cupcakes that she found and thought I should try. I figured she should join me in the kitchen and help me make them as my very first guest baker! Fortunately, she agreed (and footed the bill).
Carrot Cake Cupcakes with Cream Cheese Icing
My mom located this recipe in her Real Simple magazine. You can find the recipe online at Real Simple’s website. I did alter the recipe by using vegetable oil instead of canola oil and by adding 1/4 teaspoon of allspice to the batter (something I had seen in many other carrot cake cupcake recipes, but was not present in the Real Simple recipe).
- Me — I am pretty sure that this is the best tasting cupcake I (we) have made thus far. The cupcakes were moist and not too dense, which I originally thought might be a problem (as we were converting a traditional cake/loaf dish into cupcakes). The crunch factor, made possible by all the pieces of pecan in the batter, was delightful. The flavor was out of this world and the cream cheese icing didn’t overpower the cake flavor, but complemented it nicely instead. This cream cheese icing was so good that I’m making it my go to cream cheese icing recipe! My only cupcake criticism is that the cupcakes could stand to have more carrot in them. I want to see carrot in every bite I take of a CARROT cake cupcake.
- On another note, it was super fun teaching my mom how to use our mandolin and stand mixer. I also enjoyed showing her how to pipe icing using professional tips! Not surprisingly, she was a quick study and easily perfected the technique.
- Mom — “My favorite part was the crunchy cupcake top. The cupcakes were light and the sweetness was perfect, not overpowering. The cream cheese icing was a great complement to the cupcakes. I agree with Ambre that we could probably add more carrots in the future; I am just concerned how that would affect the moisture or texture. It’s a pretty damn good cupcake.”