Scrumptious Carrot Cupcakes

This scrumptious carrot cupcake recipe features fresh carrots, ground cinnamon, ground allspice, and ground ginger and a luscious cream cheese frosting.

• 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

Spread frosting over cooled cupcakes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners; coat liners with cooking spray.

Step 3

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

Step 4

Combine white sugar, brown sugar, eggs, buttermilk, and 1 teaspoon vanilla extract in the bowl of the food processor; drizzle in oil while the processor is still running. Add to flour mixture; stir until just combined.

Step 5

Scoop batter into the prepared muffin cups, filling each ⅔ full.

Step 6

Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the tins for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.

Step 7

Beat cream cheese and butter together in the bowl of a stand mixer fitted with the paddle attachment on medium speed; beat in 1 teaspoon vanilla extract. Gradually add confectioners' sugar on low speed; turn to high speed and beat until smooth and creamy.