Description

These Carrot Cake Cupcakes are moist and flavorful, featuring fresh grated carrots, aromatic spices, and a delicious cream cheese frosting. They are perfect for any occasion, easy to make, and simply irresistible!

Ingredients

Scale

1 2/3 cups all-purpose flour
2 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup oil, canola or vegetable
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1/4 cup sour cream, room temperature or greek yogurt
1 tsp pure vanilla extract
1 cup grated carrots, 2 medium carrots
2 large eggs, room temperature
1/4 cup buttermilk, room temperature
1 cup unsalted butter, room temperature
6 oz cream cheese, room temperature
3 cups powdered sugar, sifted
1 tsp pure vanilla extract
Orange and green gel food dye, *optional

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Instructions

Preheat the oven to 350℉ and line a 12-cup cupcake pan with liners.
Peel and grate the carrots using a small hole on your grater, then set aside.
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
In a large bowl, whisk together the oil, brown sugar, granulated sugar, sour cream, vanilla, grated carrots, and eggs until well combined.
Add the dry ingredients to the wet ingredients along with the buttermilk, mixing until just combined with a rubber spatula.
Use a large cookie scoop to fill each cupcake liner about 2/3 full with batter.
Bake for 19-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely before decorating.

Notes

Make sure the eggs and buttermilk are at room temperature for better mixing.
You can adjust the spices to your liking or add walnuts or raisins for extra texture.
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 22g
Sodium: 200mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg