I am always looking to cook...

I no longer post weekly at the Triangle Mom2Mom site, but I do get to post monthly about food.

And I really do love to cook even if my family does not return the love in the form of eating what I make.

So this recipe, I thought, what the heck, give it a try. Ashley loves carrots, and who doesn't love a cupcake?

Carrot Cupcakes with Sour Cream Frosting
Makes 24 cupcakes.

2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1/2 cup vegetable oil
1/2 cup Sour Cream
1 1/2 cups grated carrots
1 8 oz can crushed pineapple, undrained
1 tsp vanilla extract

Preheat oven to 375˚F. Line 24 muffin cups with cupcake liners and set aside. In a large bowl, combine dry ingredients, spices and sugar, mixing well. In a medium bowl, combine eggs, oil, sour cream, carrots, pineapple (I left this out, Ray is supposedly allergic) and vanilla extract, mixing well. Add wet mixture to dry mixture, stir just enough to combine ingredients. Fill muffin cups 3/4 full of batter. Bake in the center of the oven until light and golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in the pan for 10 minutes. Remove from muffin cups to wire rack to cool completely.

Sour Cream Frosting

4 Tbsp butter, softened
1/2 cup HP Hood Sour Cream
1/2 tsp vanilla extract
1/2 tsp lemon juice
1/4 tsp salt
2 3/4 cups confectioners' sugar

In a medium bowl, mix together all ingredients, except powered sugar, until well combined. With an electric mixer on slow, add confectioners' sugar, beating until smooth. Decorate as desired.