Thanksgiving Carrot Cupcakes
I have a confession to make. These Thanksgiving Carrot Cupcakes are a result of having too much base batter left over from another recipe and a whole bunch of carrots pleading with me from inside the crisper drawing “remember, we’re here!”
After freeing them from their impending doom, we added the relieved carrots, peeled and grated, to the batter,
The batter Eddie and I developed uses condensed milk in lieu of sugar, which makes for a super moist and soft cupcake.
Surprisingly the condensed milk isn’t as sweet in the cupcake as you would think, so I was able to add a luscious salted caramel drip over the frosting without beating my sweet tooth into submission.
And I’m just slightly obsessed with Michael’s. I pretend for a moment that I have all the time in the world to craft and play with calligraphy stamps, scrapbooking paper and fabric markers.
However, I do put their baking section to good use. Those cute little fall leaves are edible and really cap off the fall theme.
Other Holiday Recipes
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Thanksgiving Carrot Cupcakes [Salted Caramel Drip]
Light, but still delectably moist carrot cupcakes with a salted caramel drip.
- 4 large carrots
- 2 tbsp sweetened condensed milk
- 4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp vanilla extract
- 2 cups unbleached-all purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp table salt
- 4 large eggs
- 1 1/2 cups vegetable oil
- 1 cup butter
- 3 cups confectioner's sugar
- 2 tbsp heavy cream
- 1/2 cup holiday sugar decorations your choice
Salted Caramel Drip
Adjust an oven rack to the middle position and heat the oven to 350° F.
Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves together in a medium-sized bowl.
In another large bowl, whisk the eggs, carrots and condensed milk.
Continue to whisk, while slowly drizzling in the oil, until thoroughly combined and emulsified.
Whisk in the flour mixture until just incorporated.
Give the batter a few more folds with a rubber spatula to completely incorporate.
Using *six compartment mini silicon bundt cake molds* gently add batter.
Tap the mold against the countertop two or three times to settle the batter.
Bake the cake until a toothpick inserted in the center comes out with a few moist crumbles attached. About 15 minutes, rotating the mold halfway through the baking time.
Cool the cakes completely before removing from mold, about 1 hour.
Icing and Salted Caramel Drip
Place room temperature butter in a bowl and cream by hand or mixer for several minutes.
Add 1/3 cup of confectioner's sugar at a time, ensuring each portion is fully blended before adding the next portion.
Add heavy cream and mix until desired consistency is achieved.
Pipe as you wish on top of cooled cupcakes. Place sugar decorations and drizzle salted caramel drip before serving.