Let this serve as your friendly reminder that Mother’s Day is on Sunday! It’s that time of year that you shower mom with love and gifts and thank her for the fact that you’re a right pain in the ass all year yet she loves you anyway.
So what’s a better way to show your mom how much you love her than by baking her homemade cupcakes from scratch? I decided on carrot cake because if you do make these for your mom adding vegetables seemed to be the best way to get her back for all those times she forced you to eat cooked carrots when you would have rather slammed your head on the table. Except you’re showing her how she should have fed you carrots to begin with, in the form of cupcakes.
Actually, my mom was pretty rad in the fact that she never ever once forced me to eat anything I didn’t want to. Which was everything. If it hadn’t been for bread and cheese I don’t know what she would have fed me. I do know that I would not and did not ever eat carrot cake as a kid.
Like, you want me to eat cake…that has a vegetable in it? I was not having any part of it. Why would any one ruin something as delicious as cake by adding in carrots. Clearly those people could not be trusted.
Now I’m one of those people who kids would probably think shouldn’t be trusted because I love carrot cake. I mean it’s cake!
These cupcakes end up so moist with the carrots and the apple sauce and I swear it’s impossible to eat just one. To be fair I feel that way about most cupcakes but these especially. They do sort of remind me of fall and since it’s basically summer it seems like maybe it’s a little weird to make them now but I’ve decided seasonal norms don’t apply when it comes to cupcakes. They are all good no matter what the weather is.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes 24 cupcakes
2 ½ cups flour
3 tsp baking powder
1 tsp cinnamon
½ tsp salt
2 sticks butter (1 cup), softened
2 cups sugar
4 eggs, room temperature
1/3 cup hot water
2 cups carrot, grated
½ cup unsweetened apple sauce
Cream Cheese Frosting
1 sticks butter (1/2 cup), softened
8 oz cream cheese, softened
3 cups powdered sugar
1 tsp vanilla extract
pecans (optional for topping frosting)
-Preheat oven to 350 degrees and line your cupcake pans with liners or grease them so the batter won’t stick.
-In a medium bowl whisk together your flour, baking powder, cinnamon, and salt. Set aside.
-In a stand mixer or with a handheld mixer cream your butter and sugar together until it’s soft and fluffy. After it is all combined add in your eggs one at a time scraping the bowl down as needed.
-After the eggs are all incorporated turn the speed to low and add in 1/3 of the flour mixture followed by 1/3 of the water. Alternate flour and water until everything is combined being careful to not overmix your batter.
-With a spatula add in your carrots and apple sauce and fold them in gently until all combined.
-Scoop batter into cupcakes pans and place in oven. Cook for about 15-18 minutes or until a toothpick comes out clean.
– Once your cupcakes are completely cool mix all the ingredients for the frosting together in a stand mixer or with a hand held mixer. Once it’s soft and fluffy add to a piping bag or use an offset spatula and frost your cupcakes.
-Recipe adapted from The Cupcake Diaries cookbook.