A 24 carrot cupcake with classic cream cheese frosting
Cupcakes and muffins
This recipe began its original life as a carrot cake. We were living in Chicago so I think the recipe came from the Thursday Food Guide section of the The Chicago Tribune. It was written for a bundt cake, but I always made it as a 3 layer cake (8-inch rounds). Years ago I started baking them as oversize cupcakes (way before the cupcake craze) and sold them much to my surprise and delight to Dean and DeLuca's Bakery in Georegotwn. I've found the only adjustment necessary to convert this recipe from a cake to cupcakes is to lessen the baking time, and to raise the oven temp 25 degrees.
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