The day has arrived. The big 4-0. (This gives me good reason to take a departure from healthy eating to indulge in these carrot ginger cupcakes.) It is hard for me to fathom that I am turning forty today. It seems like only a blink of an eye from when I was running through sprinklers as a carefree 10-year old, throwing back Kamikaze shots as a twenty-something, and saying "I do" to my husband as I neared my thirties.
Now, I could deal with this milestone in one of two ways. I could completely freak out about body parts migrating south, random grey hairs appearing on my head, and the lack of wolf whistles that come my way when I pass construction sites. Alternatively, I could embrace forty and take comfort in the fact that I have stockpiled my fair share of life experiences and wisdom, and there are plenty more to come. I have decided, for the sanity of myself and my family, that I will take the latter approach.
(Gratuitous shot of me on my second birthday. Seriously, you have to love the 70s colors and pattern of the dress. I was a flower girl for my aunt and uncle's wedding. I was too scared to walk down the aisle by myself, so my dad had to carry me. Altogether now...awwwww. Thank you for indulging me.)
Age, of course, is only a number and I have learned over the years that what really matters is that we live our days with purpose, compassion, and acceptance of ourselves and others. When I am on my deathbed (hopefully MANY years from now), I will not remember what my bank account statement says or how much I weighed in my thirties. Rather, I will be filled with the peace one must feel when there is a lifetime of friendships and strong family bonds to look back on. It is my husband, my boys, my parents, my in-laws, and my dear friends that make me feel so blessed. Thanks to each and everyone of you for your love, support, and friendship.
The recipe:
Ever since I can remember, carrot cake has been one of my favorite desserts. The original version of this recipe came from Bon Appetit magazine, but I made several changes to suit my tastes. First, I made the cake into cupcakes because, really, who doesn't like to have their own mini cake? The cake portion is very moist, and is studded with toasted pecans (I prefer them over walnuts), raisins, ground cloves, and a kick of fresh ginger. The frosting is a traditional cream cheese one, with the addition of a touch of maple syrup. I substituted unsweetened applesauce for most of the oil to make this a slightly healthier option. After all, I may still feel thirty, but my metabolism knows better.
Preheat oven to 350 degrees F. Insert 12 cupcake liners into a 12-muffin tin.
Chop pecans and put them into a small skillet set over medium heat. Cook, stirring frequently, until the nuts are just starting to turn brown. Watch them closely they do not burn. Remove from heat and set aside to cool.
In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.
Gradually add the flour mixture and stir until just combined. Add grated carrots, golden raisins, pecans, and grated fresh ginger. Stir to combine.
Scoop the batter into the prepared muffin tin, filling each liner about ¾ full.
Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.
For the icing, in a large bowl, beat unsalted butter and cream cheese on medium speed until the mixture is light and fluffy, 3 to 4 minutes. Beat in pure vanilla extract and maple syrup.
Gradually add in powdered (confectioner's) sugar and beat until combined. Cover the bowl and chill for 1 hour. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.
Scoop the frosting into an cake decorating bag, fitted with a large tip, and decorate each cupcake with a swirl, starting from the inside and working in. Alternatively, you can use a ziploc bag and cut off the corner.
Other cupcake recipes:
Tartelette's Tea & Lemon Coconut Cupcakes
Bake at 350's Zucchini Spice Cupcakes
Brown Eyed Baker's Mocha Cupcakes with Espresso Buttercream Frosting
Picky Palate's Gingersnap Cupcakes with Vanilla Bean Cinnamon Buttercream
Barbara Bakes' German Chocolate Cupcakes with Coconut Almond Frosting
Printable Recipe
Carrot Ginger Cupcakes Recipe
Ingredients
The Cupcakes:
- â…” cup chopped pecans
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup unsweetened applesauce
- ¼ cup canola oil
- 2 large eggs
- 1 ½ cups peeled grated carrots
- â…” cup golden raisins
- 2 teaspoons peeled and finely grated fresh ginger
Frosting:
- ½ cup 1 stick unsalted butter, softened
- 12 ounces low-fat cream cheese softened
- ½ teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
- 1 ½ cups powdered confectioner's sugar
Instructions
- The Cupcakes:
- Preheat oven to 350 degrees F. Insert 12 cupcake liners into a 12-muffin tin.
- Chop pecans and put them into a small skillet set over medium heat. Cook, stirring frequently, until the nuts are just starting to turn brown. Watch them closely they do not burn. Remove from heat and set aside to cool.
- In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
- In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.
- Gradually add the flour mixture and stir until just combined. Add grated carrots, golden raisins, pecans, and grated fresh ginger. Stir to combine.
- Scoop the batter into the prepared muffin tin, filling each liner about ¾ full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.
The Frosting:
- In a large bowl, beat unsalted butter and cream cheese on medium speed until the mixture is light and fluffy, 3 to 4 minutes. Beat in pure vanilla extract and maple syrup. Gradually add in powdered sugar and beat until combined. Cover the bowl and chill for 1 hour. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.
- Scoop the frosting into an cake decorating bag, fitted with a large tip, and decorate each cupcake with a swirl, starting from the inside and working in. Alternatively, you can use a ziploc bag and cut off the corner.
theFromagette
Oh Happy Day!!! 40 is great...and cupcakes are even better. Hope you're celebrating!!
Drick
what a beautiful little girl, who knew she would grow up to be such a wise and kind friend - thank you birthday girl for giving yourself to us...
very nice cupcakes, esp like pecans myself and the ginger I bet is really pleasing...
may you have many more cupcake days
ravienomnoms
A very very happy birthday to you! What a beautiful post...so well written and thought felt too. You are most certainly 40 years young...the cupcakes just look so good! What a delicious birthday treat!
A Canadian Foodie
ABSOLUTELY gorgeous cupcakes and I LOVE ginger in my carrot cake...and, of course, cream cheese frosting. Now, you are going to HOWL. You are SO adorable in that little dress. The days of Holly Hobby came in the 70's, didn't they? Well - I was in HS from 71-73 and I had almost EXACTLY the same dress you have on in junior high (late 60's) but in blues and reds. Can you imagine being a teen and wearing that? And, I LOVED it.!
Hugs,
Valerie
Cookin' Canuck
Thank you all for your thoughtful comments and birthday wishes. You are making my day!
square kitchen
i like your blog.
Megan Carroll
Happy Birthday! I can smell those muffins baking now.
Thank you for your thoughtful words. It cheers me as I will be 40 in a few years.
Jean
Happy Birthday, Dara! I love your attitude about reaching this milestone. You're absolutely right, it is just a number. There's so much more about life that is worthy of embracing rather than focusing on our # of years.
These ginger-carrot cupcakes are beautiful and you certainly deserve them for your birthday. Enjoy your day!
Roxan
Aw, HAPPY HAPPY BIRTHDAY!!! I think you can totally indulge yourself with these delicious cupcakes. Don't even share them, you should eat them all by yourself. I hope you indulge yourself all through the next two days and beyond.
Again, big happy birthday to you!
Erika
Happy birthday! Having passed this particular milestone a few years ago, I can tell you from experience that it only gets better....