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.