(Why I Made) Carrot Cake Cupcakes with Coconut Cream Cheese Frosting

Years ago while Hubby and I were still dating, I decided to make a birthday cake for his mom. “You know, carrot cake is a birthday tradition in our family,” he told me.

Eager to impress, I researched recipes and baked a fairly large, 3-layer version completely from scratch. When we arrived at their house, I kept it a surprise in the fridge until after dinner, excited that I had been let in on the secret of this meaningful dessert.

His mom had barely blown out all the candles before I burst out with pride, “It’s your traditional family carrot cake!”

She smiled and looked a bit confused. His dad turned to her with a raised eyebrow.

I then glanced over at Hubby (At that time he was just ‘Boyfriend’) who smirked and explained, “I just really like carrot cake.”

Okay, so maybe it wasn’t exactly a tradition back then, but after a good laugh it felt like a new one was starting. Sure enough, when I asked Hubby what cake he wanted for his recent birthday, he requested good-ole’ carrot cake. I felt like I was doing a good deed as it’s kind of the underdog of the dessert world. Carrot cake is like the kid who gets picked last in gym class and scores a home-run first time at bat. Please don’t underestimate it.

I went out to buy my ingredients for the scratch-made cake I had baked years ago, and while I was perusing the aisle, I came across a boxed mix. Now, I do love a little help from the store when necessary, but I felt a twinge of guilt as I reached for the package. This is Hubby’s birthday and his family is coming over and even though I’m creating a lasagna recipe for the first time and making meat pizza from scratch and 4 different appetizers, I really should have my act together and make a scratch-made cake.

Then, I remembered what my mom always says about pre-made mixes: If they already figured out how to make it taste good, why second guess them? My mom is always right.

I put the box in my cart along with walnuts and crushed pineapple to enhance that homemade taste. I did make my own frosting, however, which is half the reason we eat a cupcake in the first place! Instead of fussing with piping bags and fancy decorating tips, I used an ice cream scoop which offered an ideal cake-to-icing ratio with a very inviting presentation.

They were sweet and decadent, and his family (who is now my family too!) enjoyed every last bite.

So here’s to you Hubby. Happy Birthday. I heard you really like carrot cake.

Ingredients:

For cupcakes:

1 box (gasp!) Duncan Hines Decadent Classic Carrot Cake Mix (with carrot and raisin packet)

3 eggs

1 1/4 Cups HOT Tap Water

3 Large Eggs

1/4 Cup Vegetable Oil

1 small can crushed pineapple (partially drained)

1/4 cup walnuts

For frosting:

3 1/2 cups confectioners’ sugar

1 (8 ounce) package Neufchatel cheese

1/2 cup butter, softened

1 1/4 teaspoons vanilla extract

1 cup shredded coconut

Instructions:

Preheat oven to 350 degrees and prepare muffin tin with cupcake liners.

Open carrot and raisins pouch and add to 1 1/4 cups of HOT tap water. Let stand about 5 minutes. I do not have a picture of this, but I would be happy to sketch something for you…

In the meantime, blend dry mix, oil, eggs, pineapple and walnuts.