Scrumptious Carrot Cupcakes

20 ingredients
7 steps

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

Directions

  1. 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. 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. 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. 4
    Scoop batter into the prepared muffin tins to fill the cups 2/3 full.
  5. 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. 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. 7
    Spread frosting over cooled cupcakes.

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