Showing posts with label Southern Living's Best-Ever Carrot Cake as cupcakes. Show all posts
Showing posts with label Southern Living's Best-Ever Carrot Cake as cupcakes. Show all posts

Monday, April 28, 2014

Best-Ever Carrot Cake Cupcakes

This is all the fault of Southern Living. They sent me an email with a lovely photo of their Best-Ever Carrot Cake. Yeah, yeah, yeah. But they sucked me in, and I took a look at the recipe, which turned out to be from 1997! The folks at the Southern Living kitchen cook and bake constantly. In seventeen years they hadn't managed to top that recipe? Really? Hmm, worth a try. Right?

However, we really didn't need a whole cake. With no visitors coming, it seemed silly to bake an entire three layer cake. So I did my best to modify the recipe for cupcakes.

Here's the bad news. It really is the best Carrot Cake ever. No kidding. We loved it. Enough to bake the whole cake when a suitable occasion arises! It was moist, like carrot cake should be, and the cream cheese frosting had exactly the right ratio of cream cheese to butter. The pineapple didn't overwhelm it. It was cake-like with a great crumb, not mushy or packed together. It was delicious.

The recipe calls for a glaze. I made the glaze, which is really a caramelized sugar. It's quick, it's easy, but I suspect that it works better on a cake with a broader expanse of surface than it does for cupcakes. So for cupcakes, I think I might skip that step in the future.

Beware. I thought I had gotten my ratios completely wrong when I mixed the batter. It was so runny that it was hard to imagine it would bake into something cohesive. But it did, so don't panic when you see how thin it is.

I thought the frosting made exactly the right amount of frosting for twelve cupcakes. If, however, you feel like my friend who says cake is nothing but a holder for the frosting, then you might wish to double the recipe.

Southern Living's Best-Ever Carrot Cake
modified into a 12 cupcake recipe by Krista


2/3 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
2 large eggs
2/3 cup sugar
1/4 cup vegetable oil
1/4 cup buttermilk (or 1/4 cup milk with 1/2 teaspoon vinegar mixed in)
1 teaspoon vanilla
2/3 cup grated carrots
1/3 cup crushed pineapple, liquid squeezed out
1 ounce canned flaked coconut
1/3 cup pecans or walnuts

Buttermilk Glaze  (optional for cupcakes)
Cream Cheese Frosting

Preheat oven to 350. Insert cupcake papers into cupcake pan.

Mix together the flour, baking soda, salt, and cinnamon in a bowl and set aside. Beat the eggs with the sugar. Beat in the oil, buttermilk and vanilla. Add the flour and beat. Stir in the carrots, pineapple, coconut, and nuts. Spoon into cupcake wells, dividing the batter evenly among the 12 cupcakes. Bake 16 - 20 minutes or until a cake tester comes out clean.

If making the glaze, do so while the cupcakes are baking.

Buttermilk Glaze

1/3 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon corn syrup
1/3 teaspoon vanilla

Place all ingredients in a pot and bring to a boil. Boil gently for four minutes. Spoon over warm cupcakes.

Cream Cheese Frosting

4 tablespoons unsalted butter (room temperature)
3 ounces cream cheese (room temperature)
1 teaspoon vanilla
1 cup powdered sugar

Beat the butter with the cream cheese. Add the vanilla and beat until well mixed. Beat in the powdered sugar.

Don't be afraid of the runny batter.

The glaze is easy to make.

I dare you to eat just one.