Tag Archives: sprinkles

Carrot Cake with Cinnamon Cream Cheese Frosting

A classic flavor that never fails to delight, especially with the tasty combination of cinnamon and cream cheese on top. Recipe from Sprinkles!

Cake ingredients
1 ½ C flour
2 tsp cinnamon
½ tsp freshly ground nutmeg (less if dried)
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 C brown sugar
¾ C vegetable oil
¼ C buttermilk
2 large eggs
1 tsp vanilla
2 large carrots, finely grated (about 1 ¾ C grated)
1/3 C chopped toasted walnuts (I chopped first, then toasted)

Frosting ingredients
8oz cream cheese
½ C (1 stick) unsalted butter
1/8 tsp salt
3 ¾ C powdered sugar
1 tsp cinnamon
¼ tsp vanilla

Directions

Whisk together the dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

Beat together the brown sugar, oil, buttermilk, eggs and vanilla on medium-high until smooth, about 1 minute.

Add in half the flour mixture, then the carrots and walnuts, and the remaining flour mixture. Beat until just combined after each addition.

Bake at 350 until a toothpick inserted in the middle comes out clean (varies depending on the size of the pan).

For the frosting, cream together the cream cheese, butter and salt until light and fluffy, about 2 minutes.

Gradually add in powdered sugar and beat until just incorporated.

Add in cinnamon and vanilla, beat until blended.

Slather on copious amounts of frosting, and enjoy!

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Brown Sugar Praline Cupcakes

Tired of your same old vanilla and chocolate cupcakes? Probably not, but it doesn’t hurt to mix it up a little bit. These cupcakes are just the right amount of off-beat and delicious, making them perfect for any occasion! Recipe courtesy of Sprinkles Bakery.

Cupcake Ingredients
½ C (1 stick) unsalted butter, softened
1 C lightly packed brown sugar
2 large eggs
1 ½ C flour
1 ½ tsp baking soda
¼ tsp salt
¾ C milk
3 Tbsp molasses
1 Tbsp vanilla

Frosting Ingredients
½ C (1 stick) unsalted butter
1 C lightly packed brown sugar
¼ C milk
1 ½ C powdered sugar

Cupcake Directions

Sift together dry ingredients (flour, baking soda and salt), and stir together the wet ingredients (milk, molasses and vanilla) in separate bowls.

Cream together the butter and brown sugar until light and fluffy, 2-3 minutes.

Add eggs one at a time, beating until creamy, about 1-2 minutes.

Add in half the flour mixture, then the milk mixture, then the remaining flour mixture. Beat until just blended after each addition.

Divvy batter up into desired baking dish, and bake at 350 until a toothpick inserted in the middle comes out clean (varies by size of pan).

Frosting Directions

Head butter and brown sugar over medium heat, stirring until brown sugar has dissolved, 1-2 minutes.

Bring mixture to a boil, then reduce heat to low and simmer, stirring continuously, for 2 minutes.

Add milk and return to a boil, stirring continuously for another 2 minutes.

Remove from heat and cool to lukewarm, about 20 minutes (be patient! Frosting may be too thin to spread if this is still too hot and you’ll have to wait longer).

Gradually whisk in powdered sugar, and spread cooled frosting on cooled cupcakes. Garnish with chopped pecans (if desired!)

Enjoy!

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