Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting, Being a desert lover, I now find this blog someway more complete with the introduction of surely the most luscious of all deserts known to mankind – The Cup Cakes!! I made these Carrot Cupcakes with Cream Cheese Frosting to complement a nice dinner, and, the only lesson I learned – They are never enough!! No matter how many you make – No matter how much you ate before – No matter how much you resist – There’s always a room for one more!!. Cakes or Cupcakes are easy to begin with, but, perfecting them is an intricate process. Too many subtleties and their hell lot of significance in getting a perfect result needed me to be too much pedantic here. But, one thing for sure, when you bite one all your efforts seems rational - The Crunch of walnuts – The Flavor of Fresh Carrots - The Cream Cheese frosting – What else!! Nothing else matters!!

Ingredients: Portion 10 Cupcakes

1 cup of All Purpose Flour/ Maida

  ½ Cup Refined Sugar

  ½ Cup Light Brown Sugar

  1 tsp of Vanilla Extract

  2 tsp Pumpkin Pie Spices

  ½ tbsp Baking Powder

  ½ tbsp Baking Soda

  1 Cup Chopped Walnuts

  ¼ tsp Salt

  1 Cup Shredded Carrot

  ½ Cup Vegetable Oil

  ½ Cup Mix of Raisins and Chopped Walnuts

  1 Egg

       Cream Cheese Frosting:

  1 Cup Soften Cream Cheese

  2 tbsp Soften Butter

  ¼ tsp Pumpkin Pie Spices

  1 tbsp Milk

  1 Cup Powder Sugar

  1 tsp Vanilla

Process:

**Tools Used: Hand Mixer, Spatula, Whisk, Bowl, Muffin Pan.

1)     Preheat the oven to 350F. Line the Cupcake baking pan with liners

2)     In a bowl sieve flour, Baking Powder, Baking Soda, Pumpkin Pie Spice and Salt. We will call it Bowl 1 from now onwards.

3)     In another bowl mix together the vegetable oil, egg, curd, vanilla extract, refined sugar and brown sugar until the mixture gets fluffy and lite. Let’s call it Bowl 2.

4)     Add in flour into Bowl 2 and mix it well with spatula until everything’s get well incorporated. delightful

5)     Add in carrot, raisin and chopped Walnuts into the above mixture and mix them well. 

6)     Use large ice cream scoop to pour the batter into cupcake tin. 

7)     Bake them for 25-30 minutes and it’s done.

8)     For cream cheese frosting take a big bowl, mix in cream cheese, butter, pumpkin pie spice, sugar, vanilla and milk with whisk till it comes out lite and fluffy.

9)     Spread the frosting over the cupcakes once cupcakes are completely cool. Cover the cupcakes and refrigerate for at least 2 hours before serving.

Tips:

1) Don't over mix the batter.

2) Avoid Salt if you’re using Salted Butter.

3) All the ingredients should be at room temperature.