It is my privilege to post this recipe today as part of OXO’s Bake a Difference campaign to support Cookies for Kids’ Cancer. Founded by two fellow OXO employees after their two-year-old son was diagnosed with cancer, Cookies for Kids’ Cancer provides inspiration, ideas, and support to allow anyone to easily get involved with fundraising to find a cure.
This year, OXO has pledged to donate up to $100,000 through product and bake sales, event matches, and blog promotion. For every blog post in support of the campaign, they’re donating $100 to help fund pediatric cancer research. Isn’t that something?!
I’m doing my part just by posting this recipe today. Want to know how you can help? Well, all during the month of September, just look for OXO products that are marked with the Cookies for Kids’ Cancer sticker. When you purchase one, OXO will donate 25 cents to the cause. Sounds like a great time to get a head start on Christmas shopping to me!
And just for agreeing to participate, the very nice OXO people sent me a set of their cupcake tools. There are fantastic measuring cups and spoons in the set along with an offset spatula for frosting the cupcakes, and a cupcake corer. I had never even heard of a cupcake corer before. It’s a cool little tool that takes a perfect portion out of the middle of a baked cupcake so you can fill it with anything you like. Neat!
The cupcakes I chose to make for my blog post contribution are these gorgeous Carrot Cake Cupcakes. They’re just like little miniature carrot cakes. So flavorful and just right for this time of year. Hope you enjoy these and will consider purchasing an OXO tool sometime during the month. The proceeds from this campaign could not be going to a more worthy cause. See more at the CookiesForKidsCancer Facebook page.
Preheat the oven to 350 degrees. Place paper liners in a 12-cup muffin tin.
Whisk the eggs and milk in a small bowl or measuring cup.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
Using a large bowl and an electric mixer on medium-high, beat the butter and brown sugar until fluffy (takes about 3 minutes).
Lower the mixer speed to medium-low and add half the egg mixture, then half the flour mixture, beating well after each addition. Add the remaining egg mixture and flour mixture. Beat on medium speed for one minute.
Use a wooden spoon or spatula to fold in the grated carrots and pecans.
Divide the batter evenly between the muffin cups. Bake until the tops are golden and a tester inserted in the center comes out clean – about 22-25 minutes.
Cool in pan on a wire rack for 5 minutes. Remove cupcakes from the tin and place on a wire rack to cool completely.
Using a wooden spoon or a spatula, stir the cream cheese and honey together until smooth.
Pipe or spread the icing on top of the cupcakes.
Enjoy! Recipe source: myrecipes.com
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Recipe source: myrecipes.com
Disclosure: I received a set of cupcake decorating tools from OXO for my use in preparing this post. No monetary compensation was exchanged. Any thoughts and opinions contained in this post are completely my own.
Other fall-themedcupcake recipes you might enjoy from around the internet:
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from My Baking Addiction
- Pumpkin Chai Cupcakes from Dessert for Two
- Apple Pie Cupcakes from Inspired Taste
- Caramel Apple Pie Cupcakes from The Craving Chronicles
- Butternut Squash Cupcakes with Sage Frosting from Vanilla Garlic
What I was up to…