Ingredients
For Cupcakes
- 1 ¼ cup all-purpose flour
- ½ cup granulated sugar
- 1/4 cup brown sugar
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ½ cup butter melted
- 2 large eggs room temp
- 1 ½ tsp vanilla extract
- 1 ½ cup grated carrots
- 1/4 cup chopped walnuts
For cream cheese frosting:
- 8 oz cream cheese
- 1/2 cup unsalted butter softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- ¼ cup sour cream
Instructions
- Preheat oven to 350F and prepare a 12 count muffin tin with cupcake liners.
- In a large bowl, whisk the dry ingredients: flour, baking soda, baking powder, sugars, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk the wet ingredients: eggs, melted butter, and vanilla extract.
- Combine the wet and dry ingredients and mix well.
- Add the grated carrots and chopped walnuts. Stir until evenly combined.
- Divide the batter evenly into each muffin cup and fill each one about ¾ full.
- Bake at 350F for about 20 minutes or until a toothpick inserted in the center comes out clean. The tops of the center of cupcake should bounce back up when touched.
- As it bakes, prepare the cream cheese frosting by beating all the ingredients in a large mixing bowl for about 2 minutes. You can use a handheld mixer or whisk by hand until smooth. Place in the fridge to firm up. When ready to use, give it a quick mix and put into piping bag.
- Once the cupcakes are done baking, let it cool completely before decorating.
- Apply the cream cheese frosting and garnish with choice of toppings. Enjoy!