my husband made these cupcakes while i was at work the other day. he gets all the credit. they are sooo delicious.
cupcake ingredients (makes 10):
1/3 cup butter, at room temperature
3/4 cup granulated sugar
1 Tbs. maple syrup or honey
1 Tbs. finely grated lime zest*
1 cup grated carrot
1 cup plus 2 Tbs. all-purpose flour
2 tsp. baking powder
7 Tbs. fresh lime juice*, warmed
1 tsp. baking soda
directions for cupcakes:
Preheat an oven to 350°F. Line 10 standard muffin cups with paper liners.
In the bowl of an electric mixer, beat together the butter, granulated sugar, maple syrup and lime zest until pale and creamy. Beat in the eggs one at a time. Stir in the carrot.
In a bowl, sift together the flour and baking powder. In another small bowl, stir together the lime juice and baking soda. Stir the flour mixture into the butter mixture in two additions, alternating with the lime juice mixture in two additions until smooth. Do not overbeat or the cupcakes will be tough.
Spoon the batter into the prepared muffin cups. Bake until the cupcakes are risen and lightly golden, about 20 minutes. Transfer the pan to a wire rack and let the cupcakes cool for 10 minutes, then turn them out onto a baking sheet and let cool completely, about 1 hour.
ingredients for cream cheese frosting:
6 Tbs. (3/4 stick) unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
1 tsp. grated lime zest*
4 oz. cold cream cheese
Strips of dried mango for garnish (optional)
directions for frosting:
To make the cream cheese frosting, in the bowl of an electric mixer, beat together the butter and confectioners sugar until light and fluffy. Stir in the lime zest and cream cheese until blended.
When the cupcakes are cool, frost them and garnish with strips of dried mango (optional). Cupcakes may be stored in an airtight container for up to 3 days.
*courtesy of williams-sonoma
*lime zest replaced lemon zest in the frosting. lime zest and juice replaced orange zest and juice in the cupcakes--- created by my husband