Carrot Cake Cupcakes with Dulce de Leche Buttercream


     recipe from joythebaker.com

     adapted from Martha Stewart

     makes about 28 cupcakes

  • 4 cups peeled and finely grated carrots
  • 3 large eggs, room temperature
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 1/3 cup buttermilk
  • 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)
  • 1/2 cup crushed pineapple, well drained
  • 1 cup walnuts or pecans, toasted and finely chopped 
  • 1/2 cup sweetened shredded coconut
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  1. Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and coconut, pineapple and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
  2. Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
  3. Frost cupcakes with dulce de leche or cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.

    4. Dulce de Leche Buttercream Frosting

     from The Pastry Queen

1 1/2 cups unsalted butter, softened
3 Tablespoons heavy cream
1 teaspoon vanilla
4 cups powdered sugar
pinch of salt
3/4 cup prepared dulce de leche
Cream together softened butter and powdered sugar on low using an electric mixer.  Add cream and vanilla and beat on medium speed until smooth and no lumps appear.  Scrape down the sides of the bowl.  Add the prepared dulce de leche and beat to incorporate.  Frost cooled cupcakes using a knife or a pastry bag and tip.  Top with toasted coconut.