Carrot Cake Cupcakes

i believe there are two types of carrot cake people.

the "i like to stuff alot of stuff in my carrot cake" people and the "less is more" carrot cake people. i would fall into category b.

i'm not such a fan of raisins, walnuts, pineapple or coconut stuffed into my carrot cake. i like simple. nothing but moist carrots and a generous helping of cinnamon.

this recipe is tried and true. moist and delicious. and for all of you who like to stuff your cakes with that extra stuff, you could surely add it to this batter. you just won't catch me eating it :)

Carrot Cake Cupcakes

1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 tsp ground cinnamon
1 1/2 cups finely grated carrots (about 3 carrots)
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1/4 cup buttermilk
1 tsp pure vanilla extract

The How To:

Preheat oven to 350. Line a 12 cup muffin pan with paper or foil liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. In a large bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk and vanilla to combine. Gently fold the flour mixture into the carrot mixture until completely combined.

Divide the batter evenly between the prepared muffin cups, filling each about 2/3 full. Bake until golden brown and a toothpick inserted in center comes out clean--20 to 25 minutes. Let the cupcakes cool in the pan for 5 minutes. Transfer the cupcakes to a wire cooling rack and cool completely.

Addicting Cream Cheese Frosting

12 oz. cream cheese, at room temperature
6 Tbsp unsalted butter, at room temperature
1/2 tsp pure vanilla extract
1 1/2 - 2 1/2 cups sifted powdered sugar

Beat the cream cheese, butter and vanilla together until light and fluffy. Gradually add in the powdered sugar and beat until well blended. Pipe onto cooled cupcakes. Or eat it from the bowl.

So how about you? What kind of carrot cake do you like? Am I cray cray for skipping out on all the other possibilities?

love.love.love & happy baking!