Classic Carrot Cupcakes
These steamed cupcakes remain soft and moist even when chilled.
TAKES 20 MINUTES
PLUS COOLING AND CHILLING MAKES 20 CUPCAKES
4 large eggs
2 c. sugar
1 1/4 c. oil
2 c. carrots, finely grated 2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
For Cream Cheese Frosting:
1/4 c. butter
1 pack (225 grams) cream cheese, softened
4 c. powdered sugar, sifted 2 Tbsp. milk
1 tsp. vanilla extract
1 Prepare a steamer. Line 4 6-cup muffin pans with cupcake liners. Set aside. 2 In the bowl of a mixer with the beater attachment, beat eggs and
sugar until light. Pour in oil and beat until mixed. Add grated carrots; blend well. 3 Sift flour and baking soda over carrot mixture. Add salt. Gently beat, scraping bottom and sides with a silicone spatula, until well mixed. 4 Using an ice cream scoop, divide batter among the cupcake-lined pans. Place pans into the steamer and steam for 7 minutes. Check for doneness, rotate pans, and steam again as needed until each cupcake is cooked through. Remove from steamer; cool.
5 Meanwhile, make Cream Cheese Frosting: In the bowl of a mixer with the whisk attachment, cream butter and cream cheese until light and fluffy. Whisk in powdered sugar in batches with milk and vanilla extract until fluffy. Frost cupcakes as desired. Serve.