Carrot Cake Cupcakes

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 Cream Cheese Frosting with Carrot Cake Cupcakes on the Side

That’s right the Cream Cheese Frosting  is the star of this show.

The Carrot Cake Cupcakes taste wonderful but the frosting steals the show and wins a blue ribbon.

I’ve developed a few frosting recipes here on the blog over the years. The technique of how to make cream cheese frosting never changes but the ratio of ingredients do.  One is a Creme Fraiche Cream Cheese Frosting recipe I adapted from another cream cheese frosting recipe and it is one of my favorite frosting recipes.

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          Before Easter I asked my MIL Bonnie if she had a Carrot Cake recipe in her recipe stash. Her recipes span generations as she is the recipe collector of her family and has recipes from her mother, her aunt , and her grandmother in her recipe box. A few years ago she brought me her treasured recipe box and I scanned everyone of those  old family recipes so I could eventually add them to my Vintage Recipe Project. Too bad I left all those files on another computer that my daughter has stored at her house. One of these days I will go get it and transfer all my old files onto my laptop.

I had hoped to get this Carrot Cake Cupcake recipe up before Easter but it didn’t happen.

Carrot Cake, Cupcakes, Cream Cheese, Frosting

Carrot Cake Cupcakes with Cream CHeese Frosting

 

 

Bonnie had a recipe for Carrot Cake dated 1973 Alaska. My husband and his family lived in Alaska for a few years when his father was stationed there. In the world of baking some things have changed since the seventies and I spotted a few problems with the cream cheese frosting recipe right off hand. From the ingredient list I didn’t think it would be enough frosting to cover a 9×13 inch pan of cake! That’s a serious problem for me. You must have enough cream cheese frosting whether it be a 9×13 inch cake or a batch of cupcakes like I planned to make.

cream cheese frosting, carrot cake cupcakes, Easter, Recipes

Cream Cheese Frosting with a Carrot Cake Cupcake on the side.

 

I made some adjustments to the original recipe and I have to say this is the best cream cheese frosting I have ever tasted. It is sweet but not too sweet. The cream cheese flavor shines but doesn’t overpower the flavor of the  sweetness of the frosting.

 

cream cheese frosting, carrot cake cupcakes

Cream Cheese Frosting

Cream Cheese Frosting with Carrot Cake Cupcakes on the Side
 
Prep time
Total time
 
Adapted from a family recipe.
Author:
Recipe type: Dessert
Cuisine: Vintage Recipe
Serves: frosts 24 cuocakes
Ingredients
Instructions
  1. Beat the cream cheese and butter together until smooth.
  2. Add vanilla extract and beat for one minute on high.
  3. Add powdered sugar one cup at a time. Beating until smooth in between each cup of sugar.
  4. After the 3rd cup of powdered sugar check the consistency.
  5. Add remaining ¼ cup of sugar if needed.
  6. Chill for two hours or overnight before using.

 

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Comments

  1. says

    I’m bookmarking this frosting recipe. I am trying to become a better baker and this looks so yummy… and pretty!
    I love that you added a side of carrot cake! Very cute!
    Thanks for joining ON THE MENU MONDAY and sharing a recipe for me to make!

  2. says

    Love these cupcakes! Whenever I’m making carrot cake I always make some extra batter to make a few cupcakes as well… it’s just more fun decorating (and eating) them :-P. Thanks for sharing this at my Facebook Milestone Link Party :)!

    • says

      Roxy

      Thank you. It seems like I haven’t made a cake in ages. The grandkids love cupcakes and for parties they are so much easier to serve. Congrats again on your Facebook milestone!

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