Carrot Cake Cupcakes

You guys! Easter is later this year! I am ridiculously excited about that fact, especially because it means that I have managed to remember to do more of the Easter things before the actual holiday.

Or at least thought about doing those things.

Okay, I haven't done any of the things yet, but I have confidence that I will. BEFORE EASTER.

A really key pre-Easter thing is making these cupcakes. I've posted this recipe before, but it's worth repeating because BEST. CARROT. CAKE. EVER. Don't take my word for it; make them. Prove me right.

And this is where I post the recipe again so that it's easy to grab the ingredient list the next time I'm at the grocery store.

Carrot Cake Cupcakes

2 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk (I don't keep buttermilk on hand, so I used 3/4 cup skim milk plus 1 teaspoon lemon juice -- put them in a cup together and let them sit for at least one minute. The milk will curdle and will work just fine as a substitute.)
2 teaspoons vanilla extract
2 cups finely grated carrots (I used baby carrots, but any carrots will work.)
1 8-oz can crushed pineapple (Drain off the excess juice, but don't stress about it. Just get that stuff at the top of the can.)
1 cup chopped pecans

Note: There are no raisins in this recipe because RAISINS DO NOT BELONG IN CARROT CAKE. Ahem. ;-)

1. Preheat oven to 350 degrees. Place cupcake liners in your pans. This recipe makes about 2 1/2 dozen cupcakes, so plan accordingly.

2. Stir together flour, baking soda, salt, and cinnamon in a medium bowl.

3. Use an electric mixer to combine the eggs, sugar, vegetable oil, milk, and vanilla extract at low speed in a separate large bowl.

4. Add flour mixture to your large bowl. Mix at low speed until everything is happy.

5. Fold in carrots, pineapple, and pecans.

6. Use a measuring cup to scoop cake mix into the cupcake liners. This cake doesn't rise very much, so fill the cupcake liners about 3/4 full.

7. Bake at 350 degrees for 22 to 25 minutes, or until a toothpick comes out clean when you stab it into a cupcake.

8. Allow to cool.

9. Ice with a cream cheese icing. This one is perfect for the job, but double the vanilla extract just for fun.

Comments

[Robin]

I'd argue neither does pineapple. ;-)

[Goob]

Have you tried this with parsnips?

[hello haha narf]

you make GREAT carrot cake, but raisins are delicious and belong in carrot cake.
if you want to make all the carrot cake and give me some, i can add my own raisins.
:)