Carrot Cupcakes with Cream Cheese Frosting

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 Cupsall-purpose flour
  • 4 Cupsconfectioners' sugar
  • 1 Teaspoonground allspice
  • 2 Teaspoonsground cinnamon

• Oils & Vinegars

  • 1 Cupvegetable oil

• Dairy

  • 2 (8-oz. packagescream cheese
  • 1 cup Butter, unsalted

• Desserts

  • 1 Candy melts, orange
  • 1 Candy melts, green

• Other

  • 3 Cupslightly packed grated carrots
  • 2 Cupssugar
  • 1 Tablespoonvanilla extract
  • 1 Teaspoonbaking powder
  • 1 Teaspoonbaking soda
  • 1/2 Teaspoonsalt

Found on justataste.com

Description

Directions

• Make the cupcakes: Preheat the oven to 325°F. Line a muffin tin with cupcake wrappers. In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar and vegetable oil. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Gradually add the flour mixture to the stand mixer, beating just until combined then stir in the carrots. Fill the cupcake wrappers 2/3 full with the batter then bake the cupcakes for 20 to 25 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting and decorations. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth then add the butter and vanilla extract and continue beating until well combined. Sift in the confectioners’ sugar and beat until smooth and creamy. Set the frosting aside. (If piping the frosting, cover it with plastic wrap and refrigerate it until you’re ready to pipe it, as chilling it will help it firm up.) Line a baking sheet with wax paper. Melt the green candy melts per the package instructions then transfer them to a sealable plastic bag or piping bag. Cut off the tip and pipe the greens of each carrot. Melt the orange candy melts per the package instructions then transfer them to a sealable plastic bag or piping bag. Cut off the tip and pipe the shape of a carrot partially overlapping the bottom of each green stem (so the two parts stick together). Transfer the baking sheet to the fridge for 5 minutes or until the candy melts have fully hardened. Using an offset spatula, carefully release each carrot from the baking sheet. Once the cupcakes have cooled completely, top them with the cream cheese frosting and a candy melt carrot. Kelly’s Note: This frosting recipe makes a generous amount and enough for a tall, luscious swirl of frosting atop each cupcake. For less frosting, halve the recipe.