These cupcakes were a huge hit in my office. I was even told that they were better than C’s, who thinks she is the “Queen of Cupcakes” in our office. I must confess that I’m pretty proud of my little carrot decorations.
Carrot Cupcakes with Vanilla Bean Cream Cheese Frosting
Adapted from Bon Appétit
1 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup drained canned crushed pineapple in juice
Vanilla Bean Cream Cheese Frosting
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 7 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. Frost each cupcake with vanilla bean cream cheese frosting. Garnish with almond paste carrots.