Monday, January 30, 2012

Max's Birthday (Carrot) Cupcakes with Cinnamon Cream Cheese Frosting

My son turned one last week! Of course, I felt it was necessary to introduce him to the sweet world of cake. As a protective first-time mom, I also wanted to pretend that I was giving him something somewhat healthy, though, so I used these carrot cupcakes, which contain whole wheat flour and natural applesauce but still taste awesome. :D

Carrot Cupcakes
(Adapted from Food Network's Ellie Krieger - makes 24 cupcakes)

* 1-1/2 cups whole wheat pastry flour
* 1 cup all-purpose flour
* 2 tsp baking soda
* 1/2 tsp salt
* 1 tsp ground cinnamon
* 1/2 tsp ground nutmeg
* 1/2 cup vegetable oil
* 1-1/2 cups firmly packed light brown sugar
* 4 large eggs
* 1 cup natural applesauce
* 1 tsp vanilla
* 3 cups finely shredded carrots


Preheat oven to 350F. Line 24 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined.

Divide the batter between the muffin cups (I filled mine a little over 3/4 full). Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely, then top with cinnamon cream cheese frosting.

Cinnamon Cream Cheese Frosting
(Adapted from MultiplyDelicious on Tasty Kitchen - Generously frosts 24 cupcakes)

* 32 ounces cream cheese, straight from the fridge (I use full-fat, sorry y'all!)
* 1 cup (2 sticks) unsalted butter, room temperature
* 4 cups confectioners' sugar
* 2 tbsp vanilla extract
* 1 tsp ground cinnamon


Using a stand mixer with the paddle attachment, beat butter and cream cheese until fairly smooth. Add vanilla and cinnamon, then beat in confectioners' sugar one cup at a time. Beat just until smooth and combined for best texture.

Frost cupcakes and serve to one year old. After a few minutes, this will be the result!