Makes: 18 to 24 cupcakes

Carrot Cupcakes

Makes: 18 to 24 cupcakes


1 cup (5 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
2 large eggs, at room temperature
1 cups (7 ounces) sugar
3/4 cup vegetable oil
1 cup (8 ounces) peeled and finely shredded carrots
1 cup (2 1/2 ounces) currants
1 cup (2 ounces) walnut pieces, toasted
1/2 cup (1 1/2 ounces) shredded dried coconut
About 2 cups Cream Cheese Frosting


Line two dozen standard muffin cups with paper liners. Fill each cupcake liner half-full with batter (it works well to use a 1/4-cup measure; don’t scrape it out each time, just drop the batter in). Bake in a 350 degree F oven until the tops spring back and a tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Immediately transfer the cupcakes from the pans to wire racks to cool.

To decorate, fit a pastry bag with a medium (1/2- or 5/8-inch) star tip and fill the bag halfway with the frosting. Pull up the cuff and twist it to seal and tighten the frosting down into the cone. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and frosting sputters out of the bag. Keep the bag tightly twisted so that the frosting doesn’t come back up on your hands. Starting about 1/2 inch from the edge of a cupcake and holding the bag at a 90-degree angle, pipe a spiral toward the middle, ending with a point in the center. Add a sugar flower and leaf to the point, if desired.

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