Spring Carrot Cupcakes with Cream Cheese Frosting

May 25, 2016

For Easter this year my mother in law asked if I could make cupcakes. Since it was the only thing I was making I wanted it to be special. So I decided carrot cupcakes would be "spring" appropriate. I found this recipe from Cooking Classy.

There's only a couple things I changed which I'll list below:
-I cut my four carrots in a food processor. That was WAY faster and I didn't notice any large carrot bits in my cupcakes.
-I filled the cupcake liners to the top not 3/4th of the way.
-I set my oven temp to 400 degrees. I cooked the cupcakes for 10 minutes on 400 and then 10 minutes on 350 so that I could get a nice high top to my cupcakes. I know you can fake a high top cupcake with icing but I don't like eating a lot of sugary icing with my cupcakes. I'd rather eat more yummy carrot cake with a thin layer of cream cheese icing on top.
-for the carrots I didn't make marizpan because I didn't have any on me. So I took baby carrots and shredded them down to look like mini carrots. Then I drilled a hole in the top and took a stem of parsley and put it in the hole. Worked perfectly.
Though I will say that after a day the parsley had wilted so unless you're going to be serving them that day maybe do it with something that doesn't wilt as easily like dill? Because even Cooking Classy's marizpan carrots called for parsley.
That's it!

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