About the Recipe
adapted from King Arthur
Ingredients
Cupcakes
1 1/4 cups vegetable or canola oil
2 cups sugar, granulated
1 t salt
4 eggs, room temperature
1 T cinnamon
1/2 t ginger
1/4 t clove
2 cups flour, all-purpose
1 1/2 t baking powder
1/2 t baking soda
3 cups carrots, finely grated
Frosting
8 T butter, unsalted, room temperature
8 oz cream cheese, room temperature
1/4 t salt
2 t vanilla bean paste (sub 1:1 vanilla extract)
2 1/2 cups sugar, confectioner’s, more as needed
milk, as needed
Directions
Step 1
Preheat oven to 350 degrees. Lightly grease two standard muffin pans. Alternatively, line with paper liners. Grease papers if desired.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment combine oil, sugar, salt, eggs, and spices. In a separate medium bowl whisk flour, baking powder, and baking soda together then add to wet ingredients and beat on low speed just until combined. Fold in carrots and Cranberry Spice granola.
Step 3
Bake cupcakes for 21-24 minutes, or until a toothpick or cake tester inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in pans for 10 minutes. Transfer individual cupcakes to a cooling rack and let cool completely before frosting.
Step 4
While cupcakes are cooling make frosting. Clean the bowl and paddle attachment of your stand mixer and return both to the base of your mixer. Add butter and cream cheese to the bowl and beat until smooth and aerated. (This is the trick to a light and luscious frosting.)
Step 5
Add salt and vanilla bean paste. Beat until just mixed in. Add confectioner’s sugar and beat (starting on low speed and increasing as sugar incorporates) until completely combined. Adjust consistency of frosting with additional sugar or milk.
Step 6
Frost cupcakes using a piping bag and top with additional Cranberry Spice granola to finish.
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