Butterscotch Carrot Cake Cupcakes

18 Jan

Butterscotch Carrot Cake Cupcakes

A change of pace for the readers! For Christmas I did some baking- it was the first year I had ever made something to take to the whole family. I am a huge fan of Carrot Cake, and decided to make some homemade carrot cake cupcakes. They turned out so ridiculously amazing! Both sides of the family loved them, and it was the very first time I have ever gotten homemade icing to turn out the right texture, consistency, and flavor. I even got to finally use my piping bag for the cupcakes. (I’m not so great at it, but all things come with time, right?)

The recipe is one which I have used before- featured on an old blog of mine, The Bakers Laboratory. I knew the cake was delicious when I made it, so I decided to go ahead and do it again- and just change the icing and bake it in cupcake tins instead of in a loaf pan. You should definitely give this recipe a try! Because it’s totally worth it and definitely the most delicious carrot cake I have ever had in my entire life.

Cake Ingredients:

  • 10 tablespoons butter, softened
  • 2/3 cup brown sugar
  • 2 eggs
  • 2/3 cup butterscotch chips
  • 2 cups shredded carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup milk

Cake Directions:

  1. Preheat oven to 350 F.
  2. Cream butter and sugar together.
  3. Add eggs one at a time.
  4. Mix the butter/sugar/eggs until well combined.
  5. Mix together the carrots, spices, flour, and baking powder.
  6. Add the carrots/spices/flour/baking powder to the butter/eggs/sugar, slowly adding milk as you go.
  7. When all other ingredients are mixed, fold in the butterscotch chips.
  8. Spoon the batter into paper lined cupcake/muffin tins.
  9. Bake 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake. (I know cupcakes generally only bake about 15 minutes, but these will take at least half an hour.)
  10. Remove from the tins and set on cooling rack.
  11. Re-paper your tins, and begin again!
  12. Should make around 1.5 dozen cupcakes for one batch.

Frosting Ingredients:

  • 8 oz. cream cheese, softened
  • 4 cups confectioners sugar
  • 1 stick of butter, softened
  • 1 teaspoon vanilla extract
  • tablespoon of milk
  • some butterscotch chips

Frosting Directions:

  1. Cream butter and cheese together until well blended
  2. Add confectioners/powdered sugar slowly.
  3. Mix in the vanilla.
  4. Beat on high for about two-three minutes, or until the frosting is thick.
  5. Taste the icing- if it needs more or less of something, add it!
  6. Mix in the tablespoon of milk.
  7. Frost cupcakes either with a knife or pack into piping bag and pipe onto the cupcakes!
  8. After the cupcakes are frosted, put about 1/4 of a cup of butterscotch chips into a microwave safe bowl along with a splash of milk.
  9. Microwave for about 30 seconds. Stir. Continue to microwave/stir/add splashes of milk until the butterscotch is a thick liquid.
  10. Drizzle across tops of iced cupcakes with a spoon.

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