Description

These Carrot Cake Cupcakes are a delightful combination of moist grated carrots, warm spices, and creamy frosting, perfect for any occasion. Simple to prepare, they are sure to satisfy your sweet cravings with their flavor and texture, making them a must-try for homemade dessert lovers.

Ingredients

Scale

1 2/3 cups all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup oil, canola or vegetable
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1/4 cup sour cream, room temperature or greek yogurt
1 tsp pure vanilla extract
1 cup grated carrots, 2 medium carrots
2 large eggs, room temperature
1/4 cup buttermilk, room temperature
1 cup unsalted butter, room temperature
6 oz cream cheese, room temperature
3 cups powdered sugar, sifted
1 tsp pure vanilla extract
Orange and green gel food dye, *optional

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Instructions

Preheat the oven to 350℉ and line a 12-cup cupcake pan with liners. Set aside. Peel and grate the carrots using a fine grater.
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set this mixture aside.
In a large mixing bowl, whisk together the oil, brown sugar, granulated sugar, sour cream, vanilla extract, grated carrots, and eggs until blended.
Gradually add the dry ingredients and buttermilk to the wet ingredients. Mix gently with a rubber spatula until just combined; do not overmix.
Use a large cookie scoop to fill each cupcake liner about two-thirds full with the batter.
Bake in the preheated oven for 19-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely before frosting.

Notes

For added flavor, consider using freshly grated nutmeg and cinnamon.
Make sure all your ingredients are at room temperature for the best results.
These cupcakes can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg