Carrot Cake Cupcakes

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The perfect carrot cupcake recipe for a wedding shower dessert

A few weeks ago I was lucky enough to be spoiled by my aunt, stepmom and sisters for my “friend” wedding shower. It was absolutely amazing to have all of my favorite people in one room. And typically when you have a room full of women, dessert tends to get skipped over. However, in the case of my shower, everyone was scrambling for seconds.

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The allure at the dessert table was a beautiful assortment of cupcakes put together by my stepmom, Jayme. They looked like they came straight out of a bakery and tasted equally as amazing—she prepared chocolate, vanilla and carrot cake. Because I can’t giveaway all of her secrets at once, and because it’s my favorite, here is the recipe for Jayme’s Carrot Cake Cupcakes.

delicious carrot cake cupcake recipe

Ingredients:

3 sticks unsalted butter soft
1 c packed light brown sugar
1 c white sugar
2 tsp vanilla
3 large eggs
2 1/2 flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
dash salt
1/2 c pure apple juice
1 1/2 c grated carrots (3 or 4)
1 c peeled and shredded sweet potato (1 large)
1 large granny smith apple chopped and peeled
1 c chopped toasted pecans
 
Directions: Preheat oven to 350 degrees. Blend butter and sugars together for 3 or 4 minutes on medium speed  (use your mix master!). Scrape sides, add eggs one at a time and beat for 20 sec after each, then scrape sides. In another bowl add flour, baking soda, powder, cinnamon and salt. Whisk together.  Add dry ingredients to butter mixture 1/3 at a time alternating with apple juice 1/3 at a time. Mix 45 sec between each ending with flour. Stir in the remaining ingredients, the carrots, sweet potato, apple and nuts. Fill cupcake molds 2/3 of the way and bake. Test for doneness  depending on size of cup cake mold  15-25 minutes.
FROSTING
16 oz cream cheese softened
8 tablespoon or 1 stick unsalted butter soft
2 tsp vanilla
1 tablespoon fresh lemon juice
2 lbs or one bag powdered sugar
Mix cream cheese and butter until smooth. Add vanilla and lemon juice and beat. Gradually add the sugar until blended and smooth. Refrigerate for at least one hour and frost cupcakes when cooled.

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