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Tuesday, January 24, 2012

Carrot Cake Cupcakes

Hubby and I canceled our cable a few years ago. The only thing we ever missed were Basketball games. Anyone who knows my Hubby knows he literally cannot live without the NBA. The lockout at the beginning of this season was torture for him. So a few months ago on a whim we got cable again. He got his basketball games and I got my Food Network. Cupcake wars is my current favorite. I'm not afraid to admit while making these cupcakes I pretended to be on the show. I thought about every aspect. I used a my favorite base carrot cake and stuffed it with a cream cheese center and topped with a delicious cream cheese frosting. This would absolutely be a winner on that show and it will absolutely be a winner in your kitchen. 

Carrot Cake Cupcakes

1 1/2 cups sugar
1 cup oil
3 eggs
2 cups flour
1 1/2 tsp. cinnamon
1 tsp.baking soda
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. nutmeg
3 cups grated carrots

8 oz cream cheese
1/4 cup sugar

8 oz cream cheese
5 Tbsp. butter (room temp) 
1 tsp. vanilla
2 1/2 cups powdered sugar

For the cake mix sugar, oil and eggs. Add flour, cinnamon, soda, vanilla, salt and nutmeg. Mix well. Stir in the carrots. Make filling: soften cream cheese in the microwave. Add sugar and mix together. Fill cupcake about 1/3 full with cakebatter. Place aprox. 1 tsp. filling in the center of the cupcake and top with batter until 2/3 the way full. Bake at 350 for 18-20 minutes. Makes 24 cupcakes. For frosting mix cream cheese, butter vanilla and powdered sugar. Pipe onto cupcakes with cake decorating bag or cut edge of ziploc baggie and use as a decorating bag. I topped mine with a little orange zest just to add a little decor.