I don't know why it's taken me this long to make carrot cake cupcakes considering they are one of my favorite cake varieties. I'm not often baking, or baking cupcakes for that matter, but a friend's birthday dinner party was the perfect excuse. This recipe is adapted from Smitten Kitchen.....I reduced the sugar by over a half. The cake called for 2 cups of granulated sugar and the icing called for 2 cups of powdered sugar. This made me feel nauseated. I'm so sick of over-sweetened desserts. Desserts where all you taste is processed sugar and get a sugar hang-over 10 minutes later. I want to taste the carrots, with their natural sugar, I want to taste the rich spices of cinnamon, cardamom, nutmeg and ginger, I want to taste the fats (i.e. cream cheese and butter). So make of this what you will, I think it's best with half the called for sugar (still perfectly sweet), and an absolutely delicious and reliable carrot cake recipe.
Carrot Cake Cupcakes with Maple Cream Cheese Frosting
24 cupcakes
2 c all purpose flour
2 t baking soda
1 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground ginger
1/2 t ground cardamom
1 cup sugar (original recipe calls for 2)
1 1/4 cups canola oil
4 large eggs
4 cups grated carrots (about 5 large carrots, original recipe calls for 3 cups)
1/2 c chopped, toasted pecans
Preheat oven to 350°F. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots and pecans. Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool on wire rack.
Maple Cream Cheese Frosting
2 (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
1/2 cup confectioners’ sugar (original recipe calls for 2 cups)
1/4 cup pure maple syrup
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly. Either spread frosting on cooled cupcakes with a knife or piping bag.
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