Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅓ cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ¼ cup buttermilk
- 1 ½ cups finely grated carrots
- 1 block (8 oz.) cream cheese, softened
- ½ cup unsalted butter (1 stick, softened)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups confectioners’ sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake wrappers.
- In a medium bowl, whisk together all dry ingredients.
- In a large bowl, mix the wet ingredients until blended.
- Gradually add dry ingredients to wet mixture with buttermilk and mix until just combined.
- Fold in the finely grated carrots gently.
- Fill each cupcake wrapper about two-thirds full with batter.
- Bake for 20 minutes, checking for doneness with a toothpick.
- Cool the cupcakes completely before frosting.
- Beat together cream cheese, butter, vanilla, and salt. Gradually add confectioners' sugar until fluffy.
- Frost the cooled cupcakes generously.
Notes
Use fresh carrots for enhanced flavor.
Ensure all ingredients are at room temperature for better mixing.
Avoid overmixing to keep cupcakes fluffy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 40