Best Carrot Patch Cupcakes Recipe

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Yields: 12 serving(s)

Total Time: 1 hr 35 mins

Ingredients

For the cupcakes:

• 1 1/2 c.

  sifted cake flour, spooned and leveled

• 3/4 c.

  granulated sugar

• 3/4 tsp.

  ground cinnamon

• 3/4 tsp.

  ground ginger

• 1/2 tsp.

  kosher salt

• 1/2 tsp.

  baking soda

• 1/2 tsp.

  baking powder

• 1/4 tsp.

  ground nutmeg

• 1/2 c.

  vegetable oil

• 2

  large eggs

• 3/4 tsp.

  pure vanilla extract

• 1 1/2 c.

  grated carrots (from 2 medium carrots)

• 1/2 c.

  chopped toasted pecans

For the frosting and decorations:

• 1

  (8-ounce) package cream cheese, at room temperature

• 1/2 c.

  (1 stick) unsalted butter, at room temperature

• 1 tsp.

  kosher salt

• 1

  (16-ounce) package confectioners' sugar

• 1 tsp.

  pure vanilla extract

• 1/4 tsp.

  orange gel paste food coloring

• 1/3 c.

  cocoa powder

• 3/4 c.

  crushed chocolate wafer cookies (12 cookies)

• 12

  small mint sprigs

Directions

• Step 1Make cupcakes: Preheat oven to 350°F. Line 12 standard muffin cups with liners.
• Step 2Whisk together flour, granulated sugar, cinnamon, ginger, salt, baking soda, baking powder, and nutmeg in a bowl. Add oil and beat with an electric mixer on medium speed until combined, 30 to 45 seconds. Add eggs, one at a time, beating until incorporated after each addition. Beat in vanilla. Stir in carrots and pecans. Transfer batter to prepared pan, dividing evenly (about 3 tablespoons each).
• Step 3Bake until a toothpick inserted incenter comes out clean, 20 to 25 minutes. Transfer cupcakes to a wire rack and cool completely.
• Step 4Make frosting: Beat cream cheese, butter, and salt with an electric mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in confectioners' sugar. Beat in vanilla. Beat until fluffy, 1 to 2 minutes. Transfer 3/4 cup frosting to a bowl; add food coloring and stir until combined. Transfer to a piping bag fitted with a 3/4-inch piping tip. Sift cocoa over remaining frosting and beat on medium speed until combined, 1 to 2 minutes.
• Step 5Using a melon baller or small measuring spoon, create a hole in center of each cupcake about 3/4 inch wide and 1/2 inch deep. Spread chocolate frosting on cupcakes, leaving hole unfrosted. Roll or sprinkle frosting in crushed cookies. Pipe orange frosting into holes, extending 1/2 to 1 inch above tops of cupcakes. Insert mint sprigs in "carrots."

For optimal "dirt" coverage, place crushed wafer cookies in a shallow bowl, and roll frosted cupcakes in cookies to coat.

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