Scrumptious Carrot Cupcakes

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

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 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

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

Step 2

Spread frosting over cooled cupcakes.

Step 3

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

Step 4

Combine flour, cinnamon, sea 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 large bowl and toss in shredded carrots.

Step 5

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

Step 6

Bake in the preheated oven until the 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 completely, about 20 minutes.

Step 7

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