Carrot Cupcakes
2½ cups (12.5 oz) all-purpose flour
1 1/2 tsp baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
1/8 tsp. ground cloves
½ tsp. salt
1 lb. (6-7 medium) carrots, peeled
1½ cups (10.5 oz) granulated sugar
½ cup packed light brown sugar
4 large eggs
1½ cups canola, safflower or vegetable oil
For the frosting:
12 oz. cream cheese (not softened)
7½ tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3¾ cups confectioners’ sugar, sifted
Directions:
Preheat the oven to 325° F. Line cupcake pans with paper liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.
In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups) {I bought pre-shredded carrots so I didn't have to shred them!}. Add the carrots to the bowl with the dry ingredients and set aside. In mixing bowl, Process the sugars and eggs until thoroughly combined, about 20 seconds. With the machine running, add the oil in a steady stream. Continue to process until the mixture is light in color and well combines, about 20 more seconds. Transfer the mixture to a large mixing bowl. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.
Scoop evenly into the prepared cupcake liners. Bake for about 18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.
Pistachio Cupcakes
1 pkg white cake mix
1 pkg instant pistachio pudding mix
1 c. oil
3 eggs
1 c. club soda
*I used the cream cheese frosting from the carrot cake recipe for these cupcakes as well.
Preheat oven to 325 degrees. Mix all ingredients and beat at medium speed for about 5 minutes. Pour batter into cupcake tins and bake for about 18 minutes.
