Can I just begin by telling you about all the bunnies in my neighborhood? There are like, hundreds, really. It’s like a total bunny apocalypse.
Ok. Not really, but believe me, there’s a lot.
In the garden.
In my driveway.
Hopping all around the block.
With their little cotton tails and their cute, furry faces. We have even “adopted” one that hangs out in our garden. His name is Oscar. He drives the dogs crazy. Oscar hangs out behind the holly bushes until the puppies come out to play and then it is on. He actually camouflages in the garden and waits to be chased. The thing is, Oscar is small enough to slide through the slats in our fence. The dogs are not. So it is complete and utter torture for the pups.
To honor all things bunny related, I made the most amazing spiced carrot cupcakes. And instead of the typical cream cheese frosting, I made things a bit more exciting with amaretto. Because duh.
I had made a similar carrot cake for Easter, but decided to make them into little cakes this time and spice things up. I kept the coveted carrot cake basics…crushed pineapple, raisins, carrots, pecans but added cardamom, cloves, buttermilk, and switched up the raisins to golden raisins. You could add shredded coconut as well, but I opted out cuz the Hubster is allergic.
Also these little cakes are ridiculously easy to put together. They act like regular cupcakes and so you can pick your favorite baking liners to pour the batter in or maybe find little tin liners to give it a more rustic feel. Then just top with rich and creamy amaretto frosting using your favorite decorating tip.
These baby carrot cupcakes are not for the faint of heart. They are rich… And sweet… And moist… Even I couldn’t bear to part with them, so none of my friends had the chance to sample the goods.
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/2 teaspoon baking spice
- 1 teaspoon cinnamon
- 3 large eggs
- 1 1/2 sticks butter, unsalted
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups shredded carrots
- 1 cup chopped pecans
- 1 cup golden raisins
- 1 cup crushed pineapple, drained
- 1 cup {2 sticks} unsalted butter, softened
- 3 1/2 - 4 cups confectioners sugar, depending on desired consistency
- 2-3 tablespoons heavy cream
- 3 tablespoons Amaretto liquor
- cinnamon {optional}
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 12 cup muffin pan with paper lines and set aside.
- In your stand mixing bowl, cream butter and sugars.
- Add eggs; one at a time.
- Add vanilla extract.
- In a separate bowl, mix in flour, baking soda, baking powder, salt and spices.
- Alternating, add the dry ingredients and buttermilk to the egg mixture, ending with the dry ingredients.
- Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 18 to 21 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
- Cream butter in your stand mixer bowl for 3 minutes.
- Slowly add in confectioner sugar.
- Add Amaretto liquor, one tablespoon at a time.
- Add heavy cream, one tablespoon at a time, until desired consistency is reached.
- Use your favorite decorating tip to top your cakes with frosting.
- Sprinkle with cinnamon{optional}.