Carrot Cake Cupcakes with Fluffy Cream Cheese Icing {Recipe}
My boys harvested a truckload of carrots from our garden over the weekend. They immediately began planning for their "three-story" Carrot Cake. We compromised and made these cupcakes, instead.
For the Cake:
Baca Juga
3/4 cup buttermilk (at room temperature)
1/4 cup applesauce
1 (8-ounce) can crushed pineapple, drained
1 Tbsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/2 cup butter (at room temperature)
1 cup brown sugar
1 cup (granulated) sugar
3 eggs (at room temperature)
Optional:
1/2 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted
For The Icing:
1 8 oz. brick of cream cheese (at room temperature)
1/2 cup butter (at room temperature)
2 tsp. vanilla
4 cups powdered sugar
Yield: 24-30 cupcakes
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