The Best Carrot Cake Cupcakes with Cream Cheese Frosting

• 份量: 12 servings
• 活動時間: 25 minutes
• 總時間: 40 minutes

食材

3/4 cup canola oil (see notes)

1 cup packed brown sugar (190 grams)

1 1/2 teaspoons vanilla

2 eggs

2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)

1 cup + 2 tablespoons flour (160 grams)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger (optional)

3/4 teaspoon salt (I use table salt)

5 ounces cream cheese, softened

5 tablespoons butter (I prefer salted butter), softened

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

步驟

Prep

Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray. (I like these without paper liners – they get a perfect ridged edge and nice little domed top, plus a chewier edge!)

Carrots

Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.

Cupcake Batter

Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.

Bake

Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers – if they spring back, they’re done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)

Cream Cheese Frosting

Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth. It should be structured enough for piping, but if it’s not, just pop it in the fridge for a moment to solidify.

Frost and Enjoy

Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They’re also great a day later!)

營養

• 卡路里: 404
• 總脂肪: 23.4 g
• 飽和脂肪: 6.7 g
• 反式脂肪: 0.1 g
• 膽固醇: 55.7 mg
• 鈉: 260.5 mg
• 總碳水化合物: 46.7 g
• 膳食纖維: 0.7 g
• 總糖: 36.8 g
• 蛋白質: 3 g