Tag Archives: cupcake

Changing Scenery {recipe: carrot cake cupcakes}

17 Mar
From carrot cake cupcakes

I recently changed desks at work. In three years, this is the fifth cube that I have occupied. I think I am the most-moved one on the team, and I like it. I love changing desks, even if it’s just a few yards over, or swapping with someone on the next row. Management likes to keep us all sitting near the people we are working directly with, which helps collaboration and discussion, and I like new things. Not bright-shiny new, but just new-to-me things. New cube neighbors, a new view.

My current cube is somewhat in the middle of our department, technically on a row with people who I am not on a team with.

They are nice enough to let me sit here. So I made them cupcakes.

I took photos of these cupcakes because they were soooooooo pretty (probably because they weren’t my idea, but they were Deb’s), but I have had them for weeks and forgot that I had not posted the recipe.

From carrot cake cupcakes

These are very, very good. The carrot cake is moist and the frosting is creamy and sweet. Smitten Kitchen used maple in the frosting, but I did not have maple syrup, so I used honey and all was well.

From carrot cake cupcakes

Carrot Cake Cupcakes with Honey Cream Cheese Frosting

yields 24 cupcakes

2 c. all purpose flour

2 t. baking soda

1 t. salt1 T.  ground cinnamon

1 t. ground nutmeg

2 t. ground ginger

2 c. sugar

1 1/4 c. canola oil

4 large eggs

3 c. grated carrots (I used a food processor to grate them)

1 c. coarsely chopped walnuts (optional)

Preheat oven to 350.

Place liners in 24 muffin cups.

Stir sugar and oil together until incorporated.

Add in eggs one at a time and stir after each addition.

Add spices,  salt, and baking soda and stir well.

Add in flour and stir until blended.

Stir in carrots and nuts.

Drop into cupcake cups.

Bake 12 to 18 minutes, until a toothpick inserted into a cupcake comes out clean.

Let the cupcakes cool in pans for about 10 minutes then transfer cakes to a cooling rack.

The cupcakes should cool completely before you frost them.

Honey Cream Cheese Frosting

16 oz. cream cheese, softened to room temperature

1 stick unsalted butter, softened to room temperature

2 1/2 c. confectioners’ sugar

1/4 c. honey

In a stand mixer or with a hand mixer, beat all the ingredients on medium until fluffy (this will take about 10 minutes).

Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

For the spikey frosting, I used a Wilton #129 tip and just kept dolliping, dolliping, dolliping!


From the Archives {recipe: banana cake muffins with cream cheese icing}

26 Jan

So I have a hard time with banana bread mainly because I am pretty picky about it. It’s just that so many things can go wrong with banana bread…too mushy, too dense, too gooey, too dried-out, too many nuts, not enough nuts…I know you know, we have all had a bad piece of banana bread.


(Until a few days ago) I never made a banana bread recipe that I liked, each one fell subject to one of the qualifiers above. But not today, friends.

This recipe is fantastic.


banana cake muffins with cream cheese icing.

adapted from The Cake Book by Tish Boyle, 2006.

makes 24 muffins.

2 ½ cups all-purpose flour

1 ½ tsp baking soda

¼ tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp nutmeg

1 ½ cups well mashed very ripe bananas (about 3 large bananas. this is easiest is the bananas are in the turning-brown stage, they have more flavor and a better texture for the muffins)

½ cup sour cream

11 TBSP unsalted butter, softened to room temperature

6 TBSP canola oil

1 cup granulated sugar

½ cup packed brown sugar

3 large eggs

1 ½ tsp vanilla extract

1 cup chopped walnuts (optional)

Position rack in the center of the oven and preheat the oven to 350F. (note for all baking: if you are using a dark, nonstick pan – reduce your baking temperature by 25 degrees) Line muffin pans with muffin cups.

Stir together the cake flour, baking soda, salt and cinnamon into a medium bowl and set aside.

In a small bowl, combine the bananas and the sour cream; set aside.

In a large bowl, using an electric mixer, beat the butter at medium-high speed until creamy, about 45 seconds.

Add the oil and both sugars and beat at high speed until creamy and light, about 3 minutes.

At medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.

Beat in the vanilla extract.

At low speed, add the 1/3 of the flour mixture and mix until just blended. Then add 1/2 of the banana mixture and mix until just blended, then repeat (1/3 c flour mixture, 1/2 c banana mixture) and finish by mixing in the last 1/3 of the flour mixture. Mix until just blended, no need to overbeat in this step, it can make your muffins too dense later.

Optional: stir in the walnuts by hand. Scrape the batter into the muffin pans(I used and ice cream scoop).

Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Let cool and frost.

cream cheese frosting.

1/4 cup butter, softened to room temperature

1 package (8 ounces) cream cheese, room temperature

1 pound (3 3/4 cup) confectioners’ sugar

2 teaspoons vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth.