A Baking Adventure: Carrot Cake Cupcakes with a Brown Sugar, Caramel, and Cinnamon Cream Cheese Frosting

I feel as though I should preface this post by letting you all know that this cupcake recipe has the potential to be AMAZING, however my final product? Eh. But, I do know ways it could have been better, which I’ll share with you.

I started with a carrot cake box mix. I know, I know. That was my first mistake. Carrot cake in a box…maybe the worst boxed option ever, after red velvet (see our thoughts in a previous review).  Had I used a real recipe for carrot cake or modified the box mix (because you all know how much I love a good carrot cake with walnuts and fresh carrot) then that would have made about 80% of the difference in the quality of these cupcakes.

Next, the frosting…I used a canned frosting. I’m sure you’ve realized by now that this concoction was all about using up pantry items and putting something together on a whim. The modifications I made to the frosting helped with the “canned” flavor, however had I started with a homemade cream cheese frosting it would have been so much better. I added in caramel syrup, cinnamon, and brown sugar, all just to taste. The cinnamon and caramel were a huge win. The flavor of the brown sugar was good, but I expected it to soften and dissolve. It didn’t, which left a grainy texture.

One good thing that came out of this experiment was a recipe for baked peaches. I found an easy recipe on The Kitchen is My Playground. The peaches turned out amazing and were a perfect complement to the sub-par cupcakes. The next time I attempt brown sugar in a frosting, I’ll have to do my research first. If you have a tried and true recipe, please share it with us!

– Posted by Cupcake Crusader, Jenn (Westminster, MD)