carrot cupcakes.
note: this recipe is adapted from the carrot cupcakes in the sprinkles baking book. make 6 cupcakes
ingredients
carrot cupcakes
3/4 cup all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup light brown sugar
1/4 cup + 2 tbsps olive oil
2 tbsps buttermilk
1 large egg
1/2 tsp vanilla extract
3/4 cup + 2 tbsps carrots, finely grated
2 generous tbsps walnuts
cream cheese frosting
4oz cream cheese, softened
1/2 stick (4 tbsps) unsalted butter, softened
pinch of salt
about 2 cups powdered sugar
1/8 tsp vanilla extract
dash of cinnamon (optional)
optional garnish
mini carrots and stems
walnuts
tools
muffin pan
baking cups
whisk
stand mixer with paddle attachment or hand mixer
rubber spatula
box grater or food processor, to finely grate carrots
steps
carrot cupcakes
preheat oven to 350F
in a medium bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, & salt
in a separate bowl, whisk together light brown sugar, olive oil, buttermilk, egg, & vanilla extract until well combined
add in 1/2 the flour mixture, mix. then add carrots & walnuts and gently fold. then add in the rest of the flour. mix until just combined
divide the batter evenly into muffin pan with baking cups
bake for 20-25 minutes at 350F in the oven
let cupcakes cool completely before frosting
cream cheese frosting
beat cream cheese, butter, & salt on medium speed in a stand mixer with paddle attachment, about 2 minutes
lower the speed and add powdered sugar, beat until incorporated
add in vanilla extract & cinnamon (optional) and increase speed to medium-high, about 1-2 minutes
assemble
top cupcakes with about 3 tbsps of cream cheese frosting. garnish with carrots or walnuts (optional)
enjoy!
notes
you can also bake a carrot cake! i used a 6” round pan to bake a small cake. for 9” round pan, double the recipe
feel free to use any other neutral oil instead of olive oil
