- 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
- 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.
- 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.
- 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.
- Scoop batter into the prepared muffin tins to fill the cups 2/3 full.
- 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.
- 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.
- Spread frosting over cooled cupcakes.
04/10/2018
recipepes.com
Scrumptious Carrot Cupcakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
