Yield: 12 cupcakes
Classic Carrot Cupcakes with Cream Cheese Frosting
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 3/4 cup 1 1/2 sticks unsalted butter, melted
- 1 cup packed light-brown sugar
- 1 large egg
- 2 tablespoons buttermilk or yogurt
- 1/4 teaspoon pure vanilla extract
- 1 1/2 cups grated carrots, from about 4 medium carrots
For The Frosting:
- 1 package, 8 ounces cream cheese, room temperature
- 1/4 cup 1/2 stick unsalted butter, room temperature
- 2-3 cups confectioners' sugar
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
- In another large bowl, whisk together melted butter, brown sugar, egg, buttermilk, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined- but not over-mixed. Divide among muffin tin. Bake 25 to 30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from pan to a wire rack to cool completely before frosting.
For Frosting:
- Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla. (If frosting is too thick, add a few drops of milk or cream.)
- Frost or pipe on cupcakes as desired.
Notes
Cupcake Recipe from Martha Stewart
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g