Carrot Cake Cupcakes
Ya’ll… These carrot cake cupcakes are about to change your life. They. Are. AMAZING. I’m not a super big carrot lover but when you mix those crazy veggies into your favorite cake batter and top it with a sweet cream cheese frosting… There is just something about them that is irresistible.
I make these cupcakes for almost every big holiday. They are a crowd-pleaser and incredibly simple to whip up. I occasionally substitute the oil for applesauce. This quick substitute gives them a slightly healthier finish with the same moist and decadent taste. Use a 1M tip and a super simple, yet insanely delicious, cream cheese frosting and you have got a beautiful rose finish.
Now, the biggest secret here is that you want to finely shred your carrots. I used an OXO zester (not sponosred). It finely shreds large carrots in seconds which gives you that amazing flavor AND moisture! Grab three or four large carrots, use a peeler to get rid of the outer layer, and go crazy with your zester. Mix, bake, and enjoy! It is that simple.
I want to throw out that it is also ok to use a regular ol’ shredder. OR if you are in a hurry grab a bag of pre-shredded carrots. I have been known to do that from time-to-time. You get the same great flavor only with larger bits of carrot goodness.
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