Description
Deliciously moist and fluffy carrot cupcakes topped with creamy frosting.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/3 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 1/2 cups finely grated carrots
- 1 block cream cheese, softened (8 oz.)
- 1/2 cup unsalted butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F. Line a muffin tin (or two) with cupcake wrappers (14 cupcakes in total). Set aside.
- In a medium bowl, stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Set aside.
- Combine the vegetable oil, eggs, and vanilla extract in a separate large bowl.
- Add the dry mixture and buttermilk to the vegetable oil mixture, then beat on high just until combined. Don’t overmix, or the cupcakes won’t rise properly. Stir in the grated carrots.
- Fill the lined muffin tins about 2/3 full of batter. Do not overfill.
- Bake for 20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
- Let cupcakes cool completely before frosting.
- In a large bowl, beat together the softened cream cheese, softened butter, vanilla extract, and salt until smooth. Beat in confectioners sugar until smooth.
- Use the frosting to frost the cooled cupcakes.
Notes
- Make sure the eggs are at room temperature for better mixing.
- Do not overmix the batter to ensure fluffy cupcakes.
- Store the cupcakes in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg