Description
These gorgeous carrot cupcakes are a delightful twist on the classic carrot cake, featuring a moist crumb and warm spices.
Ingredients
Scale
Cupcake batter
- 1.6 cups (200 g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- pinch of nutmeg
- 5.9 oz (170 g) butter
- 1 cup (200 g) brown sugar
- 1 egg
- 3 tbsp milk
- 1/2 tsp vanilla extract
- 4 medium sized carrots
Cream cheese and orange frosting
- 7 oz (200 g) cream cheese
- 1 cup (100 g) powdered sugar
- 1 tbsp vanilla extract
- 1 tsp orange zest
Instructions
- Preheat your oven to 374°F (190°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- Melt the butter in a small saucepan over low heat or in the microwave. Allow it to cool slightly.
- In a large bowl, whisk the egg with the brown sugar until well combined. Stir in the melted butter, milk, and vanilla extract.
- Wash, peel, and grate the carrots. Fold the grated carrots into the wet mixture.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store the cupcakes in an airtight container at room temperature for up to 3 days. For a twist, add chopped walnuts or raisins to the batter. These cupcakes pair wonderfully with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18
- Sodium: 200
- Fat: 14
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 45