Carrot Cupcakes with Maple Cream Cheese Frosting
Ingredients
- See below.
Instructions
- Preheat oven to 375F. Line a 12-cup muffin pan with paper liners.
- Whisk flour with cinnamon, ginger, nutmeg, baking powder, baking soda and salt in a medium bowl.
- Whisk egg, buttermilk, oil, sugars and vanilla extract in a large bowl. Fold in flour-mixture until just combined, then stir in carrots.
Notes
Cupcake:
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 large egg, at room temperature
1/2 cup buttermilk, at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar
1/3 cup (packed) dark brown sugar
1 tsp vanilla extract
1 1/2 cups peeled and coarsely grated BCfresh Carrots Cream Cheese:
Icing 8 oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tsp maple extract
1/8 tsp kosher salt
3 1/2 cups icing sugar
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 large egg, at room temperature
1/2 cup buttermilk, at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar
1/3 cup (packed) dark brown sugar
1 tsp vanilla extract
1 1/2 cups peeled and coarsely grated BCfresh Carrots Cream Cheese:
Icing 8 oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tsp maple extract
1/8 tsp kosher salt
3 1/2 cups icing sugar
