Carrot Cupcakes

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1 1/2 cups carrot (grated)

1 cup flour

3/4 cup sugar

1/3 cup oil

1/4 cup plain, Greek yogurt

2 eggs, beaten

2 tablespoons buttermilk

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1 pinch ground ginger

4 oz. cream cheese, room temperature (frosting)

4 tablespoons butter (frosting)

2-2 1/2 cups powdered sugar (frosting)

1/2 teaspoon vanilla extract (frosting)


1. Preheat oven to 350º F. Line your muffin tin with cupcake liners.

2. In a large bowl, sift together your flour, sugar, cinnamon, ginger, baking soda, powder and salt. In a separate bowl, combine grated carrots, oil, buttermilk, vanilla and yogurt. Mix well.

3. Slowly add your flour mixture to the wet ingredients. Add the beaten eggs. Stir until everything is well incorporated, but don’t over mix.

4. Using a spoon or ice cream scooper, pour batter into muffin tins, about 2/3-3/4 full. Place in oven. Bake for 13-15 minutes, or until golden brown and springy to the touch. Toothpick inserted in center should come out clean. Remove from oven and let cool.

5. For the frosting. Combine cream cheese, butter, vanilla extract and sugar, one cup at a time, until desired consistency is reached. For a thicker frosting, add a little more powdered sugar. Transfer frosting to piping bag (or Ziploc bag with the corner cut off). Frost cupcakes and enjoy!

Bon Appetit!

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