The Easter Bunny stopped by with a batch of these tasty Carrot Cake Cupcakes. Topped with brown sugar cream cheese frosting, these cupcakes will be a huge hit in your house!
Did you guys see the news about the Tooth Fairy recently? Apparently the magical fairy left 25% more in 2014 as compared to 2013. The average gift from the Tooth Fairy last year? $4.36. I have a funny image in my head of a parent somewhere slipping exactly $4.36 under their kid’s pillow in exchange for that tooth. I also have a funny image in my head of the look on my former stats professor’s face when he reads this survey. I strongly suspect that the statistical accuracy of this survey is, shall we say, questionable. But that doesn’t take anything away from the awesomeness that is the Tooth Fairy!
Do you guys believe in magic? By magic, I mean the Tooth Fairy and Santa Claus. In my head, there’s a mystical land somewhere where the Tooth Fairy and the Easter Bunny hang out playing cards. Santa Claus and Abominable Snow Man are best friends, and they sit around telling knock-knock jokes while the Leprechaun studies a map looking for his pot of gold.
There’s something magical about being a kid. You can build forts out of blankets and believe in Santa Claus and the Easter Bunny. Heck, I think I’m still a big kid at heart. If Santa Claus wants to bring me presents, who am I tell him to go away? Speaking of presents, the Easter Bunny came early to our house this year. Yup, I saw him with my own eyes. He hopped out of our garden and made a wild dash across our backyard. And when I opened the backdoor, I found a big plate of these Carrot Cake Cupcakes sitting on the back porch. I love that rabbit!
So maybe these Carrot Cake Cupcakes didn’t appear quite so magically. Maybe I baked them myself. But, hey, I can still pretend to be a kid, right? I absolutely love a good carrot cake. For some reason, I never think about making it except in the Spring…but it’s up there pretty high on my list of favorite desserts. This carrot cake features a brown sugar cream cheese frosting that I’m pretty sure I could eat with a spoon. Ok, maybe I wouldn’t go that far…but I bet this frosting would be great spread onto a toasted cinnamon raisin bagel!
For these Carrot Cake Cupcakes, I used Bob’s Red Mill Organic All-Purpose Flour. I love to bake, and I try to always use quality ingredients. What’s the point of having an awesome recipe if it fails due to poor ingredients? No thanks! Not only can I count on the quality of Bob’s Red Mill flour, but they also have a whole lineup of other products. (For instance, did you see this Lemon Coconut Cake from a couple of weeks ago? It used unsweetened coconut flakes from Bob’s Red Mill!)
These Carrot Cake Cupcakes were a huge hit in our house! However, I do have a couple of baking notes here. As this is an oil-based recipe, the cupcakes will not “dome” like traditional cupcakes. Nope, they’ll stay flat on top. That’s fine, though, as it gives you a nice surface for that delicious brown sugar cream cheese frosting! Also, don’t fill the cupcake liners more than just a bit over 1/2 full. Anything more, and you’ll end up with cupcakes that spill out of the tins as they bake. Trust me here…I speak from experience.
So here’s to the Easter Bunny and delicious Carrot Cake Cupcakes! I hear that they are one of the Abominable Snow Man’s favorites.
This is a sponsored post written by me on behalf of Bob’s Red Mill.
The opinions and recipe are all my own.