Scrumptious Carrot Cupcakes
Description
This scrumptious carrot cupcake recipe features fresh carrots, ground cinnamon, ground allspice, and ground ginger and a luscious cream cheese frosting.
Ingredients
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cooking spray
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2 1/2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 1/2 teaspoons fine sea salt
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon ground allspice
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1 teaspoon ground ginger
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4 cups shredded carrots, or to taste
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1 cup white sugar
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1 cup packed light brown sugar
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3 eggs
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1/2 cup buttermilk
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1 teaspoon vanilla extract
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1/2 cup vegetable oil
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1 (8 ounce) package cream cheese, softened
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1/2 cup butter, at room temperature
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1 teaspoon vanilla extract
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2 cups confectioners' sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners; coat liners with cooking spray.
2
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.
3
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.
4
Scoop batter into the prepared muffin cups, filling each ⅔ full.
5
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.
6
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.
7
Spread frosting over cooled cupcakes.