CEimB: Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

This week's CEiMB was chosen by Leanne over at Enjoying my Favorite Things. Oh Leanne, God bless you for picking the Carrot Cake Cupcakes with Lemony Cream Cheese Frosting. I am a BIG fan of carrot cake and of cream cheese and of lemons. So, I was all about this. I thought that 1/2 tsp of lemon zest just sounded like a cruel tease so I multiplied that by about a kajillion. My dad was over last night and we all dug in when these babies were frosted. My dad said, "I'm with Mae West on this one: Anything worth doing is worth doing in excess." He may have gotten the quote wrong but I couldn't aggree more with the sentiment. The frosting came out very lemony but really not overpowering or too much. Super-extra-special-delicious. And though grating carrots is admittedly not a favorite pastime of mine, this makes a small batch so it's not a ton of work, and other than that the recipe comes together in no time. I will make these again and again and again.

Our camera had a dead battery so my iPhone had to pinch-hit last night. Not a great photo, but at least it is photographic evidence that I made these, so no one can accuse me of lying.



Oh and also, I had no cupcake papers so these guys were just freestyling in the muffin tin. I checked them after 18 minutes and they were done. They probably would have been even better if I'd taken them out a minute or two earlier. Do the papers add to baking time?? Enquiring minds want to know.