Several things were going through my mind as I was making these cupcakes.
I hate grating carrots. For all that work you get such tiny pieces.
What do I do with the little nubbin of carrot that is impossible to grate for fear of grating my knuckle?
Separating the foil cupcake liners from the paper liners that are in between them is really satisfying.
I like the idea of a surprise in the middle of these cupcakes. Kind of like a king cake. But cream cheese instead of the baby Jesus.
I hope these can be classified as muffins. Because I want one for breakfast.
Inside-Out Carrot Cake Cupcakes
1 pound carrots, peeled and grated
1/2 cup sweetened flaked coconut
3 eggs, room temperature
1/3 cup buttermilk
2 cups sugar
1 1/2 cups vegetable oil
1 1/2 tsp pure vanilla extract
3 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
For the filling:
8 oz cream cheese, softened
1 cup confectioners' sugar
To prepare the filling, combine cream cheese and confectioners' sugar in medium bowl until well blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1-1/2 inches in diameter. Smooth the plastic wrap tightly around the log and reinforce with a piece of foil. Place in the freezer and chill until at least slightly firm, about 2 hours.
Line standard muffin tins with paper muffin liners.
Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 Tbsp). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each of the muffin wells. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.
Bake at 325 degrees until a cake tester inserted in centers of cupcakes comes out clean, 23-28 minutes. Transfer muffin tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
source: cupcake recipe altered from Martha Stewart's Cupcakes, cream cheese filling from annie's eats
