Description
Deliciously moist carrot cupcakes topped with creamy frosting.
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
- to taste Orange and green gel food dye (optional)
Instructions
- Preheat the oven to 350℉. Line a 12 cup cupcake pan with cupcake liners. Set aside. Peel and grate the carrots. Use a small hole on your grater.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl, whisk the oil, brown sugar, sugar, sour cream, vanilla, grated carrots, and eggs.
- Add in the dry ingredients and the buttermilk. Mix using a baking rubber spatula until just combined.
- Use a large cookie scoop to scoop the batter and fill the cupcake liner 2/3rds full.
- Bake for 19-22 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack to cool completely before decorating.
- In a medium bowl, sift the powdered sugar. Set aside.
- In a large bowl using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl. Add in the cream cheese and beat for 1 minute. Scrape the bowl. Make sure no butter lumps remain before adding powdered sugar.
- Add in half of the powdered sugar and mix on low until combined. Add the rest of the powdered sugar and mix on low. Next, add in the vanilla and beat on high speed until creamy.
- Separate out a small amount of frosting into two bowls. Add orange gel food dye into one bowl and green into the other.
- Using a Wilton 1A piping tip, pipe one layer of frosting on the cupcake. Then, use Wilton 3 to pipe the carrot and Wilton to pipe the leaves.
Notes
- This frosting can be made ahead of time and stored in the refrigerator.
- For added decoration, consider adding chopped walnuts or pecans on top.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg