Indulge in the delightful blend of spiced, moist carrot crumb and sumptuous cream cheese frosting. A hint of cinnamon elevates these cupcakes, making them a treat to remember.
Carrot Cupcake Recipe Makes 9 cupcakes
Ingredients:
- 175g All-Purpose Flour
- 120g Light Brown Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon Powder
- 1/4 tsp Salt
- 60g Oil (preferably canola or grape seed)
- 150ml Milk (either dairy or coconut milk from a carton)
- 100g Carrots, grated (approximately 2 medium-sized)
Instructions:
- Preheat the oven to 350°F. Line a cupcake pan with 9 cupcake liners.
- In a bowl, whisk together the milk, oil, and brown sugar until the sugar is fully dissolved.
- In another bowl, sift together all the dry ingredients.
- Gradually fold the dry mixture into the wet ingredients. Add the grated carrots and mix until just combined.
- Fill each cupcake liner about 3/4 full with the batter.
- Bake for 12-14 minutes or until the cupcakes spring back when lightly touched.
- Allow the cupcakes to cool in the pan for 20-30 minutes, then transfer them to a cooling rack to cool completely.
Cream Cheese Frosting: Ingredients:
- 200g Butter (either dairy or vegan)
- 200g Cream Cheese (at room temperature; dairy or vegan alternative)
- 200g Powdered Sugar
- 2 tsp Lemon Juice
Instructions:
- In a mixing bowl, cream together the butter and powdered sugar using an electric whisk or paddle attachment. Whip for about 5 minutes until the mixture is light and fluffy.
- Add the cream cheese and lemon juice. Continue to mix for an additional 3-4 minutes until smooth and well combined.
- Transfer the frosting to a piping bag fitted with a star tip.
- Once the cupcakes are fully cooled, pipe the frosting onto each cupcake.
Serve and enjoy your cinnamon-infused carrot cupcakes!
