Carrot Cupcakes

Name: Carrot Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10-12
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

By Jennifer P
@roseisrose

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

Rating:

★★★★★ 1 vote5

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
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How to Make Carrot Cupcakes

Step-by-Step

Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners.
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.
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.

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