Scrumptious Carrot Cupcakes Recipe

Name: Scrumptious Carrot Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 1/2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 1/2 teaspoons fine sea salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground allspice; 1 teaspoon ground ginger; 4 cups shredded carrots, or to taste; 1 cup white sugar; 1 cup packed light brown sugar; 3 eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1/2 cup vegetable oil; Cream Cheese Frosting:; 2 cups confectioners' sugar; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter, at room temperature; 1 teaspoon vanilla extract

Servings: persons

cooking spray
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1 teaspoon ground ginger
4 cups shredded carrots, or to taste
1 cup white sugar
1 cup packed light brown sugar
3 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup vegetable oil
Cream Cheese Frosting:
2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/2 cup butter, at room temperature
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners and spray liners with vegetable oil spray to prevent cupcakes from sticking to liners.
2
Combine flour, cinnamon, salt, baking soda, baking powder, allspice, and ginger in the bowl of a food processor; mix to incorporate ingredients, 5 to 10 seconds. Transfer to a bowl and toss in shredded carrots.
3
Use the food processor to combine white sugar, brown sugar, eggs, buttermilk, and vanilla extract with a paddle attachment. Drizzle in the vegetable oil while the food processor is still running. Add to flour mixture and mix just until combined.
4
Scoop batter into the prepared muffin tins to fill the cups 2/3 full.
5
Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool, about 20 minutes.
6
Beat cream cheese and butter together with the paddle attachment of a stand mixer on medium speed. Stir in vanilla extract. Add confectioners' sugar gradually on low speed; turn to high speed and mix until smooth and creamy.
7
Spread frosting over cooled cupcakes.

2041

kcal

Calories

Fat

290

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: cooking spray, 2 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 1/2 teaspoons fine sea salt, and more.

Yes, Scrumptious Carrot Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Scrumptious Carrot Cupcakes

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