A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks-but the cream cheese frosting is simply delicious. Give them an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Get our step-by-step guide.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
- Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
- Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.
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Margie Lanza
[email protected]Followed the recipe exactly and the cupcakes turned out perfect! They were gone in minutes!
Nuru Khan
[email protected]These cupcakes were delicious! I made them for my husband's birthday and he loved them. The cake was moist and flavorful, and the cream cheese frosting was rich and creamy.
luckywaqas2344
[email protected]I've made these cupcakes several times and they're always a hit. They're moist and flavorful, and the cream cheese frosting is the perfect topping.
Meloni-ann Harris
[email protected]I'm not a baker, but I wanted to try making these cupcakes for my friend's birthday. They turned out great! Everyone loved them and I'm so glad I tried this recipe.
Sohali Ahmed
[email protected]These cupcakes were a disappointment. The cake was dry and the frosting was too sweet. I would not recommend this recipe.
Azam Shaikh
[email protected]Not bad! I thought the cupcakes were a bit dry, but the frosting was delicious. I would make these again, but I would probably add some extra moisture to the cake batter.
Hasni Khan
[email protected]These cupcakes were the perfect Easter treat! They were moist and flavorful, and the cream cheese frosting was the perfect finishing touch.
Mea Blatchford
[email protected]These cupcakes were easy to make and turned out great! The frosting was a bit too sweet for my taste, but overall I was very happy with the results.
luz quintero
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! The kids loved them and the adults raved about how moist and flavorful they were.
Johnny Bless
[email protected]Yum! These cupcakes were delicious! The carrot cake was moist and flavorful, and the cream cheese frosting was rich and creamy.
PASHUPATI DOTEL
[email protected]These cupcakes were a hit at my party! They were moist and flavorful, and the cream cheese frosting was the perfect complement. I will definitely be making these again.