Carrot Patch Cupcakes

Name: Carrot Patch Cupcakes
Total time: 1 h 35 min
Yield: 12 serving(s)
Ingredients: 1 1/2 c. sifted cake flour, spooned and leveled; 3/4 c. granulated sugar; 3/4 tsp. ground cinnamon; 3/4 tsp. ground ginger; 1/2 tsp. kosher salt; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/4 tsp. ground nutmeg; 1/2 c. vegetable oil; 2 large eggs; 3/4 tsp. pure vanilla extract; 1 1/2 c. grated carrots (from 2 medium carrots); 1/2 c. chopped toasted pecans; 1 (8-ounce) package cream cheese, at room temperature; 1/2 c. (1 stick) unsalted butter, at room temperature; 1 tsp. kosher salt; 1 (16-ounce) package confectioners' sugar; 1 tsp. pure vanilla extract; 1/4 tsp. orange gel paste food coloring; 1/3 c. cocoa powder; 3/4 c. crushed chocolate wafer cookies (12 cookies); 12 small mint sprigs

These are almost too cute to eat!

By Torie CoxPublished: Feb 11, 2020

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BRIAN WOODCOCK

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Yields:

12 serving(s)

Total Time:

1 hr 35 mins

Cultivate a crop of carrots with dollops of orange icing topped with fresh mint sprigs in mini 2 1/2-inch terra-cotta pots.

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Ingredients

For the cupcakes:

1 1/2 cups sifted cake flour, spooned and leveled
3/4 cup granulated sugar
3/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. kosher salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground nutmeg
1/2 cup vegetable oil
2 large eggs
3/4 tsp. pure vanilla extract
1 1/2 cups grated carrots (from 2 medium carrots)
1/2 cup chopped toasted pecans

For the frosting and decorations:

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 tsp. kosher salt
1 (16-ounce) package confectioners' sugar
1 tsp. pure vanilla extract
1/4 tsp. orange gel paste food coloring
1/3 cup cocoa powder
3/4 cup crushed chocolate wafer cookies (12 cookies)
12 small mint sprigs

Directions

1. Step 1Make cupcakes: Preheat oven to 350°F. Line 12 standard muffin cups with liners.
2. Step 2Whisk together flour, granulated sugar, cinnamon, ginger, salt, baking soda, baking powder, and nutmeg in a bowl. Add oil and beat with an electric mixer on medium speed until combined, 30 to 45 seconds. Add eggs, one at a time, beating until incorporated after each addition. Beat in vanilla. Stir in carrots and pecans. Transfer batter to prepared pan, dividing evenly (about 3 tablespoons each).
3. Step 3Bake until a toothpick inserted incenter comes out clean, 20 to 25 minutes. Transfer cupcakes to a wire rack and cool completely.
4. Step 4Make frosting: Beat cream cheese, butter, and salt with an electric mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in confectioners' sugar. Beat in vanilla. Beat until fluffy, 1 to 2 minutes. Transfer 3/4 cup frosting to a bowl; add food coloring and stir until combined. Transfer to a piping bag fitted with a 3/4-inch piping tip. Sift cocoa over remaining frosting and beat on medium speed until combined, 1 to 2 minutes.
5. Step 5Using a melon baller or small measuring spoon, create a hole in center of each cupcake about 3/4 inch wide and 1/2 inch deep. Spread chocolate frosting on cupcakes, leaving hole unfrosted. Roll or sprinkle frosting in crushed cookies. Pipe orange frosting into holes, extending 1/2 to 1 inch above tops of cupcakes. Insert mint sprigs in "carrots."