Baking Classics
The Technique
Buttermilk Carrot Cupcakes
Buttermilk Carrot Cupcakes are a wonderful dessert to offer for spring parties & beyond. The crowd-pleasing icon is effortless to make & utilizes an electric hand mixer & muffin method blending procedure which produces a light, tender texture. This hardworking batter may be used to make all sorts of delicious items ranging from Mini Buttermilk Carrot Cake Loaves & Petite Buttermilk Carrot Cake to Miniature Buttermilk Carrot Muffins. What makes this particular version special is the Classic Cream Cheese Frosting & the eye-catching garnish. Carrot curls are super easy to make ahead & may be placed over the cupcakes just before serving. Learn how to make Buttermilk Carrot Cupcakes in your very own kitchen.
Buttermilk Carrot Cupcakes
makes 2 dozen
1 1/2 cups dark brown sugar
2/3 cup whole buttermilk
1/2 cup melted butter
1 Tbsp fresh lemon juice
2 tsp vanilla extract
2 eggs
2 cups all purpose flour
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 1/2 tsp baking soda
1/2 tsp kosher salt
2 1/2 cups grated carrot, about 6
Classic Cream Cheese Frosting
Garnish: Carrot curls
Preheat the oven to 350 degrees. Combine the brown sugar, the buttermilk, the butter, the lemon juice, the vanilla & the eggs in a large mixing bowl. Blend on Low speed with an electric hand-mixer just until combined. Whisk together the flour, the cinnamon, the pumpkin pie spice, the baking soda & the salt in a small bowl. Add to the buttermilk mixture all at once. Blend on Low speed just until combined. Fold in the carrot using a rubber spatula.
Lightly grease 2 {24-cup} standard-size muffin pans. Divide the batter evenly between the pans. Bake 16 to 18 minutes or until a wooden pick tests clean. Loosen the cupcakes from the edges. Transfer to a wire rack. Cool completely. Prepare the Classic Cream Cheese Frosting as directed & pipe over the cupcakes. Garnish with carrot curls just before serving.
Classic Cream Cheese Frosting
makes about 3 cups
12-oz cream cheese, softened
1/2 cup butter
5 cups powdered sugar
2 tsp fresh lemon juice
A pinch of kosher salt
Beat the cream cheese & the butter in a large bowl using an electric mixer. Beat in the powdered sugar, 1 cup at a time, until well blended. Add the lemon juice & the salt mixing until combined. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Buttermilk Carrot Cupcakes
Grating carrots are a simple task that may be completed with a box grater. Use a vegetable peeler to scrape them first, then run them over the large holes to create the amount needed in order to prepare the recipe. For additional details on the subject, look to The Basics: How To Grate Carrots. That same vegetable peeler may be used to create this effortless garnish. Look to The Basics: Carrot Curls for detailed instruction & visuals that illustrate the procedure.
The Technique
Once the cupcakes have been removed from the oven, loosen them from the edges. Transfer to a wire rack. Cool completely. Prepare the Classic Cream Cheese Frosting as directed & pipe over the cupcakes. Garnish with carrot curls just before serving.
The Tune
“I Can’t Stop Loving You” Ray Charles
httpa://www.youtube.com/watch?v=aQXsM1l2wZ8
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Be sweet.
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