In the Kitchen: Carrot Cake Cupcakes with Cream Cheese Filling

Chef Barbara Mojon Gugnoni ( www.troybrookvisions.com ) was back in the kitchen and this time she’s showing us her delicious version of Carrot Cake Cupcakes with Cream Cheese Filling!

 

Carrot Cupcakes

(Enough for 12 Jumbo Cupcakes, 24 Regular Cupcakes, 48-60 Mini Cupcakes or 8” Round 2-layer cake)

 

¾ cup vegetable oil

¾ cup light brown sugar

½ cup plus 2 Tbsp. white sugar

2 Tbsp. honey

3 large eggs

¼ cup orange juice, preferably freshly squeezed

¾ Tbsp. orange zest, finely grated

1 tsp. vanilla extract

1 ½ cup all purpose flour

1 ½ tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

½ tsp. ground ginger

½ tsp. nutmeg, preferably freshly grated

¼  tsp. salt

2 ¼ cups grated carrots

¾ cup raisins (optional)

½ cup chopped pecans or walnuts (optional), toasted

 

Preheat oven to 325 degrees.  Line cupcake pan with paper liners.  If make layer cake, butter and flour pans and line bottom with parchment paper.

Using electric mixer, beat oil, sugars and honey until well blended.  Add eggs, one at a time, and beat well after each addition.  Beat in orange juice, zest and vanilla.  In separate bowl whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt.  Add to liquids gradually and beat to blend.  Gently stir in carrots and raisins and/or nuts.

Batter will be very thin so it may be best to transfer batter to a glass measuring cup and pour into cupcake pans.  Fill 2/3 of the way.  Bake for approximately 16-18 minutes for jumbo, 12-15 minutes for regular, and 7-10 minutes for mini cupcakes. If making layer cake, bake for approximately 30 -35 minutes.  Test any size to see if a toothpick comes out clean.  Cool completely before frosting.

 

Cream Cheese Filling and Frosting

 

12 oz cream cheese, cool, not cold and not at room temperature.  Remove from refrigerator approximately 10 minutes before using.

8 oz unsalted butter, room temperature

1 Tbsp. vanilla extract

4 oz. mascarpone, cool (optional, if not using increase cream cheese to 16 oz)

1 Tbsp. sour cream (optional but it adds a nice tang to frosting)

4-5 cups sifted powdered sugar

 

Place butter in bowl of electric mixer and cream until smooth.  Add vanilla and beat well.  Add cream cheese and mascarpone and beat into butter on low speed just until blended.  (Do not overbeat or beat on high.)Gradually add sugar and blend on low speed. Taste and add sugar to your desired sweetness.

Fill cupcakes and frost and decorate.

Decorate cupcakes and cakes with orange crystal sugar or marzipan carrots.