Name: Carrot Cake Cupcakes
Prep time: 45 min
Cook time: 1 h 33 min
Total time: 2 h 18 min
Cuisine: American
Ingredients: 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

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. Set aside. Peel and grate the carrots using a small hole grater.
Sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl. Set aside.
In a large bowl, whisk the oil, brown sugar, white sugar, sour cream, vanilla, grated carrots, and eggs until well combined.
Gently fold in the dry ingredients along with the buttermilk, using a rubber spatula until just combined.
Using a large cookie scoop, fill each cupcake liner two-thirds full with the batter.
Bake for 19-22 minutes until a toothpick comes out clean when inserted.
Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before decorating.

Notes

Ensure all ingredients are at room temperature for better mixing and texture.
Opt for finely grated carrots for a smoother batter and more even baking.
Feel free to add nuts or raisins for extra flavor and texture if desired.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 18g
Sodium: 230mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.