Monday, March 22, 2010

RECIPE: Carrot Cupcakes with Cream Cheese Frosting!! Yum!

This morning I made these fabulous Carrot Cupcakes. Skyler "volunteered" me for dessert for the National Honor Society's lunch meeting at school tomorrow. Don't take me wrong, I'm not complaining. I enjoy making dessert for the kids and Skyler is really good at letting me know well in advance, he even writes it down on the calendar for me! I think being the youngest of four boys surely has it's advantages when it comes to knowing things like this. He has witnessed the kitchen "mom-ster" come out when given 2 hours notice of needing a treat for some school function and Skyler has learned that this is a person he does not want to mess with! Living out here in the middle of no-where we country moms don't have the convenience of running to the store to pick something up last minute! Anybody else out there have this problem of "Mom I forgot to tell you, but I need ____________ today for school!"

Anyway, always looking for an excuse to try out new recipes, I ran across this recipe in the April 17, 2010 issue of the Family Circle magazine. The recipe especially caught my eye when I saw Cream Cheese Frosting. One can not, I repeat, can NOT eat carrot cake properly without the Cream Cheese Frosting. Carrot Cake without the Cream Cheese Frosting is like a Cheeseburger without the cheese, a salad without the dressing or even a french fry without the ketchup! Seriously!

(Nice picture if I do say so myself!)

Here's the link to the recipe (click on CARROT CUPCAKES below). You do have to sign-in to get to the site. It's no big deal, but if you don't want to go to the link, I included the recipe below. I like going to the links because they have options for you to print out the recipe if you want to. Read the recipe below to see alternations that I made. You know me, can't leave well enough alone!


  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1-1/4 cups granulated sugar
  • 1/4 cup dark-brown sugar
  • 4 eggs
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (I used 1 teaspoon)
  • 1/4 teaspoon ground nutmeg (I used 1/2 teaspoon)
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1-1/2 pounds carrots, peeled and grated on medium holes of box grater (about 3-1/2 cups)
  • NOTE: I misread the recipe and used 1-1/2 cups and that was plenty!! I think 3-1/2 cups would have been a disaster!
  • 1/2 cup chopped raisins
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups confectioners sugar
  • 8 ounces cream cheese, softened
  • 2 teaspoons vanilla extract


1. Cupcakes: Heat oven to 350 degrees F. Place cupcake liners in 24 indents of muffin pans; set aside.

2. In large bowl, stir together butter, sugars and eggs until well blended. Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins.

3. Spoon 1/4 cup batter into each cupcake liner. Bake at 350 degrees F for 25 to 27 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on rack.

4. Frosting: In a large bowl, beat butter and confectioners sugar together on medium-high until blended. Add cream cheese and vanilla and beat on medium-high until no lumps remain. Divide frosting among cupcakes.

Can I share a couple of secrets with you?

People always seem to go ga-ga over my desserts. I try to tell them that one of my secrets to success is PRESENTATION. Yes, that's it. Let me repeat that. PRESENTATION is very important.

Let's take these cupcakes for example. I could have just spread the frosting on with a knife, but instead I took them up a level just by using this little do-hicky. I don't even know what it is called, but I got mine from a Pampered Chef party years ago. I've seen them everywhere and they are not that expensive. I've even seen them at Wal-Mart. But if at all possible, please get one from you local Pampered Chef girl or your local kitchen store! (Buy Local!!)

Next, let us consider this little cake plate thing and cover. I spent a whole $10 on it and use it ALL the time. Beats putting these little gems in a plastic container where no one can see them. Place it in the center of your table and voila! you have an instant center piece and your table looks like a magazine cover!

Thought I'd give the Morrill High School National Honor Society some press time (especially for the grandparents who read this blog.) What a great group of kids, excuse me, young adults!

2009-2010 MHS National Honor Society

2009-2010 New Inductees

Kathi, Skyler and Dan the Man
(Lori please don't say anything about my hair!)

I have an exciting announcement coming concerning my blog, but can't go into details right now because there are still a few loose ends that need to be tied up before I can make an official announcement so you'll just have to stay tuned!

PS, Does this sound like a teaser?

PSS, It is!!

PSSS, but seriously, I can't wait to tell you. It's something that should be really fun!!

1 comment:

  1. Sounds good. I wonder if their recipe is wrong! 1 1/2 lbs.sounds like a lot! Nice pictures and congratulations to Skyler! Danny's hair looks kind of funky in the picture!