What's more Easter then bunnies? And what are bunnies favorite food...carrots! Whether it be in cake or cupcake form, a carrot cake should definitely grace your easter table. This is a deliciously moist carrot cake recipe with a sinfully delicious bourbon maple frosting. I happen to love baking and cooking with bourbon; here are a few other recipes that I've used bourbon in. I have to say though, the frosting is not an intense bourbon flavor. I actually had my coworkers try to guess the icing flavor one day and only one got it right. It's more like a sweet tang that you get from the bourbon, a perfect companion to the carrot cake. A little healthy, a little naughty, these cupcakes are a must try.
Whole Wheat Carrot Cupcakes with Bourbon Maple Buttercream
Begin by grating the carrots.
Then in one medium bowl combine whole wheat flour, baking soda, cinnamon, and salt. In another bowl combine carrot shavings, raisins, and chopped walnuts.
In a mixer mix the sugar and oil till smooth. Then add in eggs one by one and then the buttermilk. Next add the vanilla extract and combine well. Mix in the drained crushed pineapple and then gradually add the flour mixture with the mixer on low. Once that is well combined remove the mixing bowl from the mixer. Fold in the carrots, raisins, and chopped walnuts with a large spoon.
Scoop the batter into 24 muffin tins about 3/4 of the way full. Bake for 25 to 30 minutes in 350 degree oven. To make the frosting, in a mixer, blend together cream cheese and powdered sugar and 3 tbs of bourbon. Beat for 5 minutes on medium/high till frosting is light and airy.
Once cupcakes are done, let cool completely. Frost with the Bourbon Frosting and drizzle maple syrup over top. Sprinkle with a dusting of cinnamon. Creamy, tasty and oh so fulfilling.
Whole Wheat Carrot Cupcakes with Bourbon Maple Buttercream
Makes: 24 servings | Prep Time: 20 minutes | Cook Time: 25-30 minutes
Ingredients
For the Cupcakes:
2 cups shredded carrots (about 6 carrots)
For the Bourbon Maple Frosting
16 oz cream cheese, room temperature
2-3 cups powder sugar
3 tbs bourbon
maple syrup for drizzling
cinnamon for dusting
1. Preheat oven to 350 degrees. In a medium size bowl combine whole wheat flour, baking soda, cinnamon, and salt. In another bowl combine shredded carrots, raisins, and chopped walnuts.
2. In a mixer mix the sugar and oil till smooth. Then add in eggs one by one and then the buttermilk. Next add the vanilla extract and combine well. Mix in the drained crushed pineapple and then gradually add the flour mixture with the mixer on low.
3. Once that is well combined remove the mixing bowl from the mixer. Fold in the carrots, raisins, and chopped walnuts with a large spoon.
4. Scoop the batter into 24 muffin tins about 3/4 of the way full. Bake for 25 to 30 minutes in 350 degree oven.
5. While the cupcakes are baking make the frosting. In a mixer, blend together cream cheese and powdered sugar and 3 tbs of bourbon. Beat for 5 minutes on medium/high till frosting is light and airy.
6. Once cupcakes are done and a toothpick comes out clean when inserted into the middle, let cool completely. Frost with the Bourbon Frosting and drizzle maple syrup over top. Sprinkle with a dusting of cinnamon.
