Chocolate Carrot Cake Cupcakes

Ingredients

• 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
• 1/4 cup (20 g) cocoa powder
• 1/2 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp allspice
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 tbsp (70 g) unsalted butter, softened
• 3/4 cup (150 g) Florida Crystals® Organic Raw Cane Sugar
• 2 eggs, at room temperature
• 1/2 tsp vanilla
• 1/4 cup (64 g) Organic SunButter
• 1/3 cup (80 ml) buttermilk, at room temperature
• 1 cup (110 g) finely shredded carrots
• 1/2 cup (112 g) unsalted butter, softened
• 4 oz (113 g) cream cheese, cold
• 2 cups (240 g) Florida Crystals® Organic Powdered Raw Cane Sugar
• chocolate shavings, for decoration

Instructions

1. 1

   --- For the Chocolate Carrot Cake Cupcakes ---

2. 2

   Preheat the oven to 350 degrees and line a cupcake pan with 12 cupcake liners. Then set aside.

3. 3

   In a medium bowl, whisk together the all purpose flour, cocoa powder, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda and salt. Then set aside the dry ingredients.

4. 4

   In a large mixing bowl, cream together the butter and Florida Crystals® Organic Raw Cane Sugar with an electric hand mixer on high speed until fluffy, about 2-3 minutes.

5. 5

   Then add in the eggs and vanilla and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a spatula as needed.

6. 6

   Add in the Organic SunButter and buttermilk, and mix on medium speed until combined.

7. 7

   Add in the dry ingredients and combine on low speed.

8. 8

   Then add in the shredded carrots, and fold into the batter with a spatula.

9. 9

   Evenly distribute the cupcake batter between the cupcake liners. Each liner will be about three-quarters full.

10. 10

    Bake the cupcakes for 18-21 minutes, or until a toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to completely cool.

11. 11

    --- For the Cream Cheese Frosting ---

12. 12

    Add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes.

13. 13

    Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.

14. 14

    Sift in Florida Crystals® Organic Powdered Raw Cane Sugar, a little at a time, and mix on low then medium-low speed until all is combined together.

15. 15

    Once all is combined, mix on high speed until the frosting is light and fluffy, 1-2 more minutes. Transfer the frosting to a piping bag fitted with a decorative tip.

16. 16

    --- Decorating the Cupcakes ---

17. 17

    When the cupcakes are completely cooled, pipe a generous amount of cream cheese frosting onto each.

18. 18

    Sprinkle the tops with chocolate shavings. Then, serve!