can you believe there was ever a time in our nation when cupcakes weren't revered like the beatles? when cities large and small were absent of darling cupcakeries that tout five bite gems like banana creme and pumpkin-cardamom? with the abrupt disappearance of an economy which permitted a new wave of conspicuous consumption, let us rejoice in the return of the cupcake and conspicuously consume them. personally, i like sloppy cupcakes the best. these are the kind that find their way to you from a tupperware tray after being thickly smeared with frosting in somebody's kitchen. my carrot cupcakes come in that spirit, and they don't mess around with pecans, raisins, or the like. these are straight up carrot. no funny business. as such, my daughters will devour them. they manage to be tender and light, though dense with the brightness of carrots and a warm hint of spices. a generous sweep of cream cheese frosting will have you swooning like you just saw paul mccartney, if he's your sort of deal.
carrot cupcakes
(makes 36)
1 1/2 pounds carrots, peeled and finely grated
4 extra large eggs, plus 1 egg yolk (at room temperature)
2/3 cup buttermilk
3 cups sugar
2 cups safflower or grapeseed oil (or vegetable oil)
2 teaspoons pure vanilla extract
4 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
2 teaspoons table salt
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
cream cheese frosting
12 ounces cream cheese, at room temperature
1 cup unsalted butter, at room temperature
1 pound powdered sugar, sifted
1 teaspoon pure vanilla extract
preheat oven to 325 with racks in the top and bottom third of the oven. line standard muffin tins with paper liners (you may have to do several batches). whisk together the carrots, eggs, egg yolk, buttermilk, sugar, oil, and vanilla. in another large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamom, ginger, and cloves. gently stir the flour mixture into the carrot mixture until it is combined.
divide the batter evenly among lined cups, filling each three-quarters full. an ice cream scoop makes easy work of this. bake the cupcakes for 23-30 minutes, rotating the pans halfway through, until a cake tester comes out clean and the centers of the cupcakes spring back when touched. transfer the tins to wire racks and cool for 10 minutes, then lift the cupcakes out of the tins to let cool completely.
make the frosting: beat the butter and cream cheese in a stand mixer (or with an electric mixer) on medium-high speed until fluffy, 3 minutes. reduce speed to low and add the powdered sugar, 1 cup at a time, scraping down the sides of the bowl in between, until well combined. add the vanilla and mix until smooth. spread 1 - 2 tablespoons of frosting on cooled cupcakes.
notes
* the cupcakes will keep in an airtight container in the fridge for up to 3 days. bring to room temperature, if desired, before serving
* feel free to make these "funny business" carrot cupcakes by adding a combination of raisins, nuts, and/or chopped pineapple, even
* this recipe was adapated from one appearing in martha stewart's cupcake cookbook