A well-loved American layer cake is scaled down to cupcake form. Golden raisins give these cakes added texture, but you can omit them. You can also add one cup walnuts or pecans; toast them as directed on page 323, let cool, then finely chop before stirring into the batter at the end, after the flour mixture. Unfrosted carrot cupcakes make delicious snacks.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Line standard muffin tins with paper liners. Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla-bean seeds, and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
Step 2
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 23 to 28 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Step 3
To finish, use a small offset spatula to spread cupcakes with a mound of frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, garnish with toasted coconut (press gently to adhere) before serving.
