Love Cupcake

Carrot Cupcakes with Cream Cheese Frosting

These cupcakes are delicious. I think I say that about every cupcake recipe I post but, I really do mean it about every recipe. I made these carrot cupcakes in the fall and they were a big hit with my family. And with Easter being tomorrow this recipe may be perfect for your Easter brunch or dessert after dinner.

Carrot Cupcakes

(adapted from Martha Stewart) 

 

1 pound carrots, peeled and grated

3 large eggs, at room temperature

1/3 cup buttermilk

2 cups sugar

1 1/2 cups vegetable oil

1 vanilla bean, halved, seeds scraped and reserved (or 1 1/2 tsp pure vanilla extract)

1/2 cup golden raisins

3 cups all purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground cloves

1. Preheat oven to 325F and line muffin tins with paper liners. Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla-bean seeds, and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and cloves. Combine and stir the flour mixture into carrot mixture until well combined.

2. Fill lined baking cups evenly and about 3/4 full. Bake for 23 to 28 minutes or until poked with a  toothpick comes out clean. Allow cupcakes to cool completely before frosting.

 

Cream Cheese Frosting

(adapted from Martha Stewart)

1 cup unsalted butter, at room temperature

12 ounces cream cheese, at room temperature

1 pound confectioners' sugar, sifted

3/4 tsp pure vanilla extract

In a bowl of an electric mixer, beat butter and cream on medium-high speed, until fluffy. Reduce speed to low and add sugar, 1/2 cup at a time and then add vanilla. Mix until smooth and combined and scraping down sides of bowl if needed. Frost cupcakes. Frosting can be kept in a refrigerator for up to 3 days in an airtight container. Before using bring to room temperature and beat on low speed until smooth again.

Enjoy! And Happy Easter!!

Pumpkin Cupcakes with Maple Cream Cheese Frosting

They sound delicious don't they? And they are too!! I made these cupcakes for my families Thanksgiving dinner. Pumpkin, cream cheese and maple syrup go very good together. We all enjoyed them :)

Pumpkin Cupcakes

(from Joy of Baking )

1 3/4 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1/8 tsp ground ginger

2 large eggs

1 cup granulated white sugar

1/2 cup unsalted butter, melted and cooled

1 cup pumpkin puree (canned or fresh)

1/4 cup water

1/2 tsp pure vanilla extract

 

1. Prehaet oven to 350F. Line 12 regukar sized muffin cups with paper liners.

2. In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon and ginger. In another large bowl, whisk the eggs until lightly beaten. Add the sugar, melted butter and whisk until blended. Whisk or stir in the pumpkin, water and vanilla extract.

3. Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. Evenly divide the batter among the muffin cups, and bake for about 20 to 25 minutes or until a  toothpick comes out clean. Remove from oven and place on a wire rack to cool.

Maple Cream Cheese Frosting

( Adapted from Ina Garten)

6 ounces cream cheese, softened and at room temperature

3 tbsps unsalted butter, at room temperature

1/2 tsp maple syrup

1/2 tsp vanilla extract

2 cups confectioner's sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed wuntil smooth. Stir in the maple syrup and vanilla extract. With the mixer still on low, slowly ass the confectioner's sugar and mix until smooth.

I piped the cream cheese frosting with a Wilton tip 1M and drizzled some more maple syrup on top. Delicious!!

 

When Life Gives you Lemons Make Lemonade...

Or in my case it'll be zucchinis and make zucchini cupcakes.

This is my first year having a veggie garden and I have planted two zucchini plants which so far have given me SO many beautiful and delicious zucchinis. I have shared with family and friends. My husband and I have enjoyed eating zucchinis for dinner on kabobs on the BBQ. They taste amazing. And I also made some cupcakes.

Did you find the zucchini?

And now the cupcakes. I made them with my sister and she has some pretty amazing photography skills, she took these. I love how the zucchini is there too.

Zucchini-Spice Cupcakes

(from Martha Stewart's Cupcakes Book)

Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1 cup vegetable oil

2 large eggs, room temperature

1 tablespoon pure vanilla extract

3/4 teaspoon finely grated  lemon zest

2 cups packed light-brown sugar

3 cups packed grated zucchini (about 1 1/2 zucchini)

1 cup walnuts, toasted

Directions:

1. Preheat oven to 350F. Line muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts.

2. Divide batter in lined cups. Bake for 20 minutes and transfer to a wire rack to cool completely.

Cream-Cheese Frosting

1 cup unsalted butter, room temperature

12 ounces cream cheese, room temperature

4 cups confectioners sugar, sifted

3/4 teaspoon pure vanilla extract

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy. Reduce speed to low, add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined.

Enjoy!!