Carrot Cupcakes
By
Jennifer P
@roseisrose
1
these are fantastic- my entire family loves them and I think you will too! xo
Rating:
★★★★★ 1 vote
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
How to Make Carrot Cupcakes
- 1Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners.
- 2In 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.
- 3Bake 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 Carrot Cupcakes
Course/Dish: Other Desserts
