Carrot Cake Cupcakes
(from saymyname’s recipe box)
12 cupcakes
Source: 'Cupcakes' by Shelly Kaldunski
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups finely grated carrots (about 3 carrots)
- 1 cup sugar
- 3/4 cup vegetable oil
- 2 large eggs, at room temperature
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- Cream Cheese Frosting:
- 12 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Directions
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Position oven rack in the middle of the oven; preheat oven to 350°; line a standard 12-cup muffin pan with paper or foil liners.
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In a bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together; set aside.
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In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla together to combine.
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Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined.
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Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
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Bake until golden brown and a pick comes out clean, 20-25 minutes.
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Let the cupcakes cool in the pan on a wire rack for 5 minutes.
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Transfer cupcakes to a wire rack to cool completely, about 1 hour.
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Make frosting—in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
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Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed; use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
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Frost cupcakes with the cream cheese frosting (the frosted cupcakes can be refrigerated in an airtight container for up to 5 days; bring to room temperature before serving) and serve.