Reviewed: Jan. 13, 2013

These are the best cupcakes ive ever had!!!!! The icing is to die for! It does make more frosting than cupcakes and i baked the cupcakes 15 min.

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Reviewer:

wmcmaster

Reviewed: Oct. 29, 2012

Amazing! I made them exactly as written and they were super moist and heavy, just the way we love them. The recipe does make way too much frosting, even with a heaping amount on the 15 cupcakes the recipe gave me.

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Reviewer:

LNM2

Reviewed: Oct. 8, 2012

I made these with the frosting from carrot cake III and homemade chocolate cupcakes for my daughter's Birthday-and these were the clear winner-guests were asking to take some home they were so good!

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Reviewer:

GessicaAbsi

Cooking Level: Expert

Home Town: Rochester, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Oct. 3, 2012

The cake was a huge success...the icing not so much.

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Reviewer:

Corrie143

Cooking Level: Expert

Reviewed: Sep. 2, 2012

Outstanding! Used jumbo muffin pans with jumbo paper cups and filled them filled slightly more than half way--baked to perfection. White chocolate cream cheese icing is superb. Served to picky carrot cake aficionados last night and they screamed about how great this dessert is! Many thanks!!

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Reviewer:

EatWell

Reviewed: Sep. 1, 2012

Well, I have to say I'm very sad about these. My mom and I made these together today and followed the recipe exactly. The frosting is very tasty and turned out very nicely, but unfortunately we have nowhere to put it because the cupcakes themselves were a disaster! About halfway through baking, we noticed they were sinking in the middle. We let them continue to bake and hoped it would resolve, but it didn't. They came out very soft, stuck to the liners, and were totally sunken in the center. I'd overfilled the muffin tins a bit so I thought that did us in, but we had enough extra batter to test that theory with another small batch, tins filled only 2/3 of the way, and they still sank and stuck to the liners. Maybe I over-mixed the carrot and flour mixtures, but I really only mixed until everything was equally moist. Our oven temperature was just fine and I can't think of any other reason this would happen. I was trying to make these for my niece's birthday tomorrow, so I am very sad that these did not turn out well and that I absolutely can't figure out why.

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Reviewer:

finkplamingoes

Reviewed: Aug. 10, 2012

Very good! Moist and delicious...

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Aug. 1, 2012

So yummy! Way too much icing and my icing was a little runny, but amazing regardless.

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Reviewer:

Lou

Cooking Level: Beginning

Living In: Wasaga Beach, Ontario, Canada

Reviewed: Jul. 27, 2012

These cupcakes were absolutely phenomenal! My boyfriend asked me to make them as they are his favorite, and having never baked or even tasted carrot cake before I was a bit apprehensive for him to taste them (he's an aspiring chef) but he LOVED them! They're so moist and not too sweet at all, the icing is perfect but the recipe does make a lot, so if you're looking to save ingredients I'd suggest cutting the icing recipe in half. I also added some cinnamon to the icing for some extra flavor and it complimented the cupcakes very well. I would recommend these to anyone, and they definitely changed my perception of carrot cake (which I always thought would taste like carrots)! Fantastic!

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