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.
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.
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.
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.
- 3¼ cup powdered sugar
- 8 ounce cream cheese, softened
- 1 stick butter, softened
- 1½ teaspoons homemade pure vanilla extract
- Beat the cream cheese and butter together until smooth.
- Add vanilla extract and beat for one minute on high.
- Add powdered sugar one cup at a time. Beating until smooth in between each cup of sugar.
- After the 3rd cup of powdered sugar check the consistency.
- Add remaining ¼ cup of sugar if needed.
- Chill for two hours or overnight before using.