I made about 100 cupcakes last weekend for a birthday celebration and was thrilled to hear there were only about a dozen left after all was said and done. I am always nervous when baking for an event so I like to stick with what I know and love. In this case I made my tiramisu cupcakes as well as these carrot cake cupcakes with brown sugar cream cheese frosting.
We are preparing for yet ANOTHER snowstorm here in Chicago. The fluffy snow that looks nice for about 5 minutes before it turns into brown slush and melts away after only a couple days. The weekend ahead is supposed to be warmer so we can look forward to the snow being (hopefully) gone soon! March = St. Patricks day, March Madness and hopefully some warmer days and lighter jackets! Best of luck in your commutes home today my Midwestern friends!
Recipe: Carrot Cake Cupcakes
See my Southern Carrot Cake recipe
The only difference is that you use a cupcake pan and fill cupcake liners about 3/4 full. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack completely before frosting.
Recipe: Brown Sugar Cream Cheese Frosting:
2 Sticks Butter, Softened
1 (8oz) Block Cream Cheese, Softened
1/4 Cup Light Brown Sugar
1 Teaspoon Vanilla Extract
2-4 Tablespoons Milk
4-6 Cups Powdered Sugar
Cream Butter and cream cheese together in the bowl of an electric mixer.
Add brown sugar and vanilla and beat until light and fluffy. Add one cup at a time of powdered sugar, mixing super well after each addition and scraping down sides. Add 1 tablespoon of milk after a couple cups of powdered sugar and repeat until a desired consistency is reached.
Place into a pastry bag, ziplock bag or frosting gun and top completely cooled cupcakes with frosting. Serve at ROOM temperature. Cupcakes can be stored in the refrigerator overnight, but remove about 1 hour before serving so the frosting is soft and not too hard.
Serve and enjoy!