My sister is having a baby! And I am having a CUPCAKE!
Ohhh yeah. Babies and cupcakes. Things are about to get awesome.
I hosted a baby shower for my sister this last weekend because I like to try to defy reality by hosting baby showers in my small new house after moving in roughly ten days ago. Boxes shoved in closets, nothing on the walls, and people and presents and flowers galore. Lovely. Juuust lovely.
Okay actually, it was lovely. And if I had one fraction of a thing to do with the cuteness of the baby shower, it was my contribution of carrot cake cupcakes. Which are life-changingly, hate to say it, but, moist, and will forever be a part of my baby shower recipe repertoire. Remember Ang’s shower years ago? Same cupcakes. Same deliciousness. Same cream cheese frosting in my hair for weeks.
The baby shower festivities also bring some friends to today’s post! The talented team at Revel Blog created this beautiful inspiration board for me to use as a pretend reflection of how fancy I am in real life.
Is it not completely perfect? I mean, it’s like everything I love about a baby shower – the sweet, the soft, the oohy aahhy – but presented in a very calm and sophisticated style. I wanted to keep things really toned down so that we didn’t get all buggy eyed with baby blue everything, but I also wanted that precious adorable baby shower feel. I dreamed of soft grays, browns and tans, and pops of cream and white. Can you see the little picture of the carrot cake cupcakes in there? Proof that they just fit with the mellow sweet and soft feel of the shower. Oh the beauty of my pretend life.
Pst – if you’re liking this board, there’s mooore.
That’s me there, on the bottom, flaunting my cool, calm, collected hostess swag. Or not.
But on the day of the shower, something weird and borderline miraculous happened. Even with the moving chaos and my crazed Saturday morning prepping, the real life shower almost turned out as cute as the inspiration board shower. UM WHAT.
This is all thanks to 1) the Revel Blog brains who got my wheels turning with their classy ideas, and 2) my younger sisters who came over and helped me get my house in acceptable condition, and 3) my sweet friend Heidi who brought over all her cuteness (literally, boxes of decorative antiquey stuffs) to help me set up a chic enchanted baby wonderland in my home without me needing to spend a dime. This was a team effort, people. Team effort. For which I am so thankful. We had a great time celebrating mommy and baby. And auntie. And cupcakes.
In the next few days I’ll share some pics from the real shower including of my sister’s baby boy belly which will probably melt your face off. Is that exploitative? Please friends, come back to see pictures of my sister’s adorable (clothed) belly. Not weird at all. Mmmhm.
For today, you get this recipe, which is basically the whole reason I hosted the shower. I mean, babies are cute and everything, but CUPCAKES.
With CREAM CHEESE FROSTING.
- 1 cup flour
- ¾ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups grated carrots (heaping)
- ⅔ cup oil
- 2 eggs, beaten
- 4 ounces cream cheese
- 4 tablespoons butter
- 2+ cups powdered sugar
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees. Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!
- Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
- For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.
If you love cream cheese frosting A LOT, you need to double the frosting. Having a little extra has never been a problem for me.