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Scrumptious Carrot Cupcakes
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Prep Time:
30 minutes
Cook Time:
17 minutes
Total Time:
72 minutes
Spiced carrot cupcakes with creamy cream cheese frosting – an irresistible treat for all.
Ingredients:
  • cooking spray
  • 2.5 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1.5 teaspoons fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 4 cups shredded carrots, or to taste
  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 0.5 cup buttermilk
  • 1 teaspoon vanilla extract
  • 0.5 cup vegetable oil
  • 2 cups confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 cup butter, at room temperature
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and grease the paper liners in the muffin tins with vegetable oil spray to ensure the cupcakes come out easily.
  • In a food processor, blend flour, cinnamon, salt, baking soda, baking powder, allspice, and ginger until combined, around 5 to 10 seconds. Then, transfer the mixture to a bowl and gently mix in shredded carrots.
  • In the food processor, blend white sugar, brown sugar, eggs, buttermilk, and vanilla extract using the paddle attachment. Gradually pour in the vegetable oil as the processor runs. Pour this mixture into the flour blend and mix until just combined.
  • Fill the prepared muffin tins 2/3 full with the batter.
  • Bake in the preheated oven for 17-20 minutes until the tops spring back when lightly pressed. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool for another 20 minutes.
  • In a stand mixer with the paddle attachment, blend cream cheese and butter on medium speed until smooth. Mix in vanilla extract. Gradually add confectioners' sugar on low speed, then increase to high speed until mixture is creamy.
  • Frost the cupcakes once they have cooled.

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