Carrot Ginger Cupcakes

I have a theory…Wow, it’s been a while since I’ve said that. I used to be the theory Queen and that phrase, “I have a theory” was used at least once a day. I wonder why I haven’t had so many theory’s lately…Maybe it’s not due to the lack of theories, so much as the lack of people to share them with. My life is my kids these days and they just don’t appreciate a good theory hatched from the interworkings of their mom’s mind…unless said theory has something to do with testing the effects of sugar overload on children under the age of 9.

Anyway…

I have a theory...Moms (as in your mom…not [necessarily] you as a mom) like carrot cake.

If you were to help me test this theory by making these Carrot Ginger Cupcakes for your mom this weekend, I’m guessing my theory would be confirmed. You might even hear such exclamations of joy like...

Oh my goodness, this frosting is amazing!

Can I please have more of this cream cheese frosting?

What is in this frosting that makes it so tasty?

Hmmm…. maybe it's the frosting and NOT the cake that mom's like?  I may need to adjust my theory.

Oh well, since we don’t know where the true love lies (in the cake or frosting) it’s best to have your bases covered with a phenomenal cake and an exceptional frosting! Thanks to  the foodie bride we've got it covered. And thank you foodie bride for shredding your carrots small and adding subtle flavors that make everyone’s taste buds sing - even the kids, who when they eat this cake won’t ask, “Is this a healthy dessert?” because really….what is the point of a healthy dessert?

So this mother’s day, make everyone happy. Let these cupcakes sing to you too.

Carrot Ginger Cupcakes

with orange cream cheese frosting

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Ingredients:

CARROT GINGER CAKE

3 cups all-purpose flour, plus more for pans


1 lb large carrots, peeled


3 large eggs, room temperature


1/3 cup buttermilk


1 tsp pure vanilla extract


2 cups sugar


1 1/2 cups vegetable oil


1 1/2 Tbsp freshly grated ginger


2 tsp baking powder


1 tsp baking soda


1 tsp salt


1 1/2 tsp ground cinnamon


ORANGE CREAM CHEESE FROSTING

1 cup (2 sticks) unsalted butter, room temperature


2 (8-oz each) cream cheese, room temperature


8 cups confectioners’ sugar


1 Tbsp freshly grated orange zest
(half an orange)

1 Tbsp freshly grated ginger


Pinch of salt


Splash of orange juice

Directions:

Makes 24 regular cupcakes + 12 mini cupcakes.

CARROT GINGER CAKE

1. Preheat oven to 300 degrees F. Place muffin cup liners in muffin tins.
2. Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Pour the batter into the prepared muffin tins filling cups 2/3 full. Bake until a cake tester inserted into the middles comes out clean, about 20-25 minutes. Remove tins from oven, and transfer to a wire rack to cool. After 7 minutes remove cupcakes from tins and cool completely on a wire rack.

ORANGE CREAM CHEESE FROSTING

1. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients, and beat 5 minutes more. Use immediately, or store in the refrigerator in an airtight container for up to two days.
2. Once cupcakes are cooled, frost with Orange Cream Cheese Frosting. If you are just frosting with a knife you can ½ the recipe.

Notes:       If you are piping the frosting on the cupcakes with a pastry bag you will need the entire recipe. If you are spreading it on with a knife you could half the frosting recipe.

Source:     adapted from Confections of a Foodie Bride

Gwenevere