Classic Carrot Cake Cupcakes
Today I’m bringing you one of the classics of all classic desserts! Carrot cake…but in cupcake form! I hope you enjoy this savory, creamy, and sweet creation stuffed full of carrots, pineapple, raisins, and coconut! You can choose to make a classic cream cheese frosting if you’d like, but I find for this recipe the butter cream is the perfect topping.
1 ¼ cups Kerrygold butter, melted
2 cups brown sugar
1 tbsp vanilla extract
2 tsp xanthan gum
2 tsp baking powder
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 cups grated carrots
1 cup pecans, chopped
1/2 cup dried pineapple
1/2 cup golden raisins
1 cup shredded coconut
Preheat the oven to 350°F. Prepare two jumbo muffin pans by greasing and flouring.
In a medium bowl, combine the eggs, butter, sugar, and vanilla.
In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, salt, and cinnamon. Then slowly add the dry ingredients into the liquid ingredients and mix until fully combined.
Next, fold in the carrots & pecans, followed by pineapple, coconut, and raisins.
Pour the batter evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.
Classic Butter Cream
1 1/2 cups Kerrygold Butter
3 cup powdered sugar
1 tsp vanilla extract
In a medium bowl with an electric mixer, cream butter then add in a cup of powdered sugar and the vanilla. Whip in another cup of powdered sugar, followed by the final cup of powdered sugar. Keep mixing until smooth.
With a coring tool or knife, core out a quarter-sized amount from the center of a cupcake, about an inch deep. Repeat this process on all of the cupcakes.
Place your frosting into a piping bag, then squeeze the frosting into the cored centers, being sure to over stuff each one. With a swirling motion, frost the tops of each cupcake until covered.
Now enjoy this delicious, traditional recipe…Carrot Cake Cupcakes!