Carrot Cake Cupcakes

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READY IN: 1hr 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In a bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together; set aside.
  • In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla together to combine.
  • Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined.
  • Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
  • Bake until golden brown and a pick comes out clean, 20-25 minutes.
  • Let the cupcakes cool in the pan on a wire rack for 5 minutes.
  • Transfer cupcakes to a wire rack to cool completely, about 1 hour.
  • 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.
  • 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.
  • 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.
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