Scrumptious Carrot Cupcakes

Carrot cupcakes spiced with cinnamon, allspice, and ginger are topped with a rich cream cheese frosting for a treat that anyone can enjoy.

• Preparation Time: 30 mins
• Cooking Time: 17 mins
• Total Time: 47 mins
• Calories: 227 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 3 eggs
• 1 teaspoon ground ginger
• 2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 cup packed light brown sugar
• cooking spray
• 4 cups shredded carrots, or to taste
• 0.5 cup vegetable oil
• 2.5 cups all-purpose flour
• 0.5 cup buttermilk
• 0.5 cup butter, at room temperature
• 1.5 teaspoons fine sea salt

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners and spray liners with vegetable oil spray to prevent cupcakes from sticking to liners.

Step 2

Combine flour, cinnamon, salt, baking soda, baking powder, allspice, and ginger in the bowl of a food processor; mix to incorporate ingredients, 5 to 10 seconds. Transfer to a bowl and toss in shredded carrots.

Step 3

Use the food processor to combine white sugar, brown sugar, eggs, buttermilk, and vanilla extract with a paddle attachment. Drizzle in the vegetable oil while the food processor is still running. Add to flour mixture and mix just until combined.

Step 4

Scoop batter into the prepared muffin tins to fill the cups 2/3 full.

Step 5

Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool, about 20 minutes.

Step 6

Spread frosting over cooled cupcakes.

Step 7

Beat cream cheese and butter together with the paddle attachment of a stand mixer on medium speed. Stir in vanilla extract. Add confectioners' sugar gradually on low speed; turn to high speed and mix until smooth and creamy.