More cupcakes!

I tried some carrot cupcakes for the first time,

and iced them with cream cheese frosting. 

Of the three types of cupcakes I made,

Gary liked those best. 

I think this recipe is a keeper.

Carrot Cupcakes

3 eggs
3/4 cup buttermilk (or sour milk)
3/4 cup vegetable or canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 (8 ounce) can crushed pineapple with juice

Preheat oven to 350 degrees F. Put 24 cupcake liners in muffin tins. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.  In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.  In a medium bowl, combine shredded carrots, coconut, pecans, and pineapple.  Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.   Divide batter evenly between the 24 cupcakes, and bake at 350 degrees F 20-25 minutes. Check with toothpick.   Cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

2 8-ounce packages cream cheese, softened

3/4 cup unsalted butter (1 1/2 sticks) softened
1 teaspoon vanilla extract
1 1/2 pounds powdered sugar (about 5 2/3 cups),

In large bowl, with mixer at medium speed, beat cream cheese, butter, and extracts until smooth. Reduce speed to low; add confectioners' sugar and beat until blended. Increase speed to medium-high; beat until icing is smooth and creamy, frequently scraping bowl with rubber spatula. Makes about 5 cups

The other two cupcakes were just basic chocolate cupcakes, 

but then filled with either a peanut butter filling

or a cream cheese frosting. 

I just filled them like this after they were baked.

Once they were filled, I frosted them with chocolate frosting

and put a little of the peanut butter or cream cheese filling on the top.

The peanut butter filling was a recipe I got from Eileen.  It is just 1 2/3 c. peanut butter, 2 1/2 cups powdered sugar, and 5 T milk.  The 5 T. works well for frosting, but I had to add about 10 more Tablespoons of milk to make it thin enough to pipe in as filling.  

I licked enough frosting yesterday, that I probably won't need another cupcake with frosting for quite some time.