I love putting crazy flavor combinations together and trying new things, but sometimes, all I want is something classic. Carrot cake has always been a favorite of mine. It’s hearty, has texture, it’s difficult to make dry, and it is always covered in cream cheese butterceam. This has no gimmicks or tricks, just a simple, classic cupcake.
Classic Carrot Cake
¾ cup oil
½ cup applesauce
1 tablespoon vanilla
1 cup brown sugar
1 cup sugar
½ cup crushed pineapple, drained
2 ½ cups flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
3 cups grated carrots
Cream Cheese Buttercream
8 ounces cream cheese
½ cup butter, softened
2 teaspoons vanilla
3-4 cups powdered sugar
1-2 teaspoons milk
1. Preheat oven to 350 degrees and line pans with cupcakes liners (yields 24-28).
2. Gently combine eggs, oil, applesauce and vanilla.
3. Stir in brown sugar and sugar for 3 minutes. Add pineapple.
4. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger.
5. Add dry ingredients to oils/sugars and stir only until combined.
6. Add grated carrots and stir until evenly mixed.
7. Fill cupcake liners ¾ full and bake for 15-20 minutes, or until an inserted knife or toothpick comes out clean.
8. Buttercream: beat butter and cream cheese for at least 4 minutes. Add vanilla and powdered sugar. Mix well. Add milk a teaspoon at a time until it reaches your desired consistency.
9. Pipe onto cooled cupcakes. (I used piping tip 1M from Wilton)