Chubby Bunny Cupcakes: Carrot Cake Cupcake with Cream Cheese Frosting

I had my first request for cupcakes...carrot cake with cream cheese frosting. I tried out two different recipes one that is typical of a heavy carrot cake and the other that was more of a light fluffy cake with the taste of carrot cake. Both were so tasty, such a tough call on my favorite, it really depends on personal preference.


What is a Chubby Bunny cupcake?
For anyone who loves carrot cake this cupcake is for you...it's simply a carrot cake cupcake with cream cheese frosting topped with chopped nuts (optional, but a great addition).

Cupcake Reviews
I could just eat the frosting!! Love the crunchy nuts on top.

So I won't touch the frosting, I'll leave it as is however I'd love to figure out a way to combine the two recipes...now that would be "THE" chubby bunny!

Cupcake Recipe (Light)

Paula Deen

For the cake:
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 (4-ounce) jars strained carrot baby food
4 eggs
1 1/2 cups vegetable oil

For the frosting:
1/2 cup (1/2 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.

For the cake:
Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes. Pour batter into muffin tins. Bake for 10 to 12 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.

For the frosting:
Mix all ingredients with handheld electric mixer and blend until smooth and creamy.

Frost layers, top, and sides of cooled cake.

Cupcake Recipe (Heavy )

Emeril Lagasse

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots

Cream Cheese Icing:
8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F.

In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide batter into muffin tins and bake for 10 to 12 minutes. Remove from the oven and let rest in the muffin tins for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla.

When the cupcakes cool spread the top with cream cheese frosting. Top with chopped nuts.