CupcakeCampDC 2010 Winning Recipes: First Place (#2)

Photo Courtesy of Rick F.

These cupcakes were one of the crowd's favorites as well as many of the judges. The ultra moist spicy cake complements the tangy, sweet frosting which is topped with a purple sugar flower. Recipe courtesy of Beth F.

Carrot Cake Cupcakes

• 2 cups all-purpose flour
• 2 cups sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 3 cups finely shredded carrots
• 1 cup Mazola oil
• 4 extra-large eggs

In mixing bowl, sift together dry ingredients. Add wet ingredients, beating with electric mixer until combined. Beat on medium speed for 2 minutes.  Fill cupcake paper liners 3/4 full. Bake at 325 degrees for 25-28 minutes.  Makes about 26 cupcakes. Cool, then frost with Cream Cheese Frosting (below).

Cream Cheese Frosting

• 3-oz cream cheese
• 1/4 cup butter
• 1 tsp. vanilla
• 2 cups sifted powdered sugar

Combine cream cheese, softened butter, and vanilla. Add powdered sugar and beat until light and creamy.