Description

These Carrot Cake Cupcakes offer an irresistible flavor and simple preparation. Made with fresh carrots, warm spices, and creamy frosting, they are ideal for gatherings or a delightful treat at home.

Ingredients

Scale

1 2/3 cups all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup oil, canola or vegetable
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1/4 cup sour cream, room temperature or greek yogurt
1 tsp pure vanilla extract
1 cup grated carrots, 2 medium carrots
2 large eggs, room temperature
1/4 cup buttermilk, room temperature
1 cup unsalted butter, room temperature
6 oz cream cheese, room temperature
3 cups powdered sugar, sifted
1 tsp pure vanilla extract
Orange and green gel food dye, *optional

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Instructions

Preheat the oven to 350℉ and line a 12 cup cupcake pan with liners.
Peel and grate the carrots using a small hole on your grater.
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set this mixture aside.
In a large bowl, whisk the oil, brown sugar, granulated sugar, sour cream, vanilla, grated carrots, and eggs until well combined.
Add the dry ingredients to the wet ingredients along with the buttermilk, and mix with a rubber spatula until just combined.
Use a large cookie scoop to fill the cupcake liners 2/3rds full with the batter.
Bake in the preheated oven for 19-22 minutes or until a toothpick comes out clean when inserted.
Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely before decorating.

Notes

Ensure the butter and eggs are at room temperature for the best texture.
You can add nuts or raisins for added flavor and texture if desired.
Consider using gel food dye to enhance the visual appeal of your frosting, if desired.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg