Carrot Cupcakes

Jennifer P

By
@roseisrose

these are fantastic- my entire family loves them and I think you will too! xo


Featured Pinch Tips Video

Serves:

10-12

Prep:

20 Min

Cook:

20 Min

Ingredients

1 1/2 c
all purpose flour
1 1/8 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
1/4 tsp
ground cinnamon
1/4 tsp
ground ginger
1/4 tsp
ground nutmeg
3/4 c
butter, unsalted
1 c
brown sugar
1 large
egg
2 1/2 Tbsp
low fat yogurt
1/4 tsp
vanilla
1 c
shredded carrots

Directions Step-By-Step

1
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners.
2
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin.
3
Bake 18 to 20 minutes depending on your oven (mine doesn't cook real evenly so I have to keep an eye on everything!)-Also-try to resist opening oven for at least 12 minutes to set these cupcakes or they may drop in the center. Rotate pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

About this Recipe

Course/Dish: Other Desserts
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Carrot, #Cupcakes