Carrot Cake Cupcakes

Ingredients

• 1 & 1/3 cups (165g) all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 teaspoon salt
• 1/3 cup (80ml) vegetable oil or canola oil
• 1/2 cup (100g) lightly packed brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup finely grated carrot
• 4 oz (1/2 block) full-fat cream cheese (softened)
• 1/2 cup (1 stick) unsalted butter (softened)
• 1/2 tsp vanilla extract
• 2 cups (240g) powdered sugar
• 1/4 cup finely chopped walnuts/pecans
• 1 tsp ground cinnamon

Instructions

1. 1

   --- Cupcakes: ---

2. 2

   Preheat oven to 350F and line a muffin pan with cupcake liners.

3. 3

   In a medium bowl, toss together the flour and baking soda.

4. 4

   Add spices, and salt. Set aside.

5. 5

   In a large bowl, whisk together the oil and sugars.

6. 6

   Add sour cream, vanilla and eggs until smooth.

7. 7

   Add the dry ingredients to the wet ingredients and stir until just combined, then fold in the shredded carrots. Spoon the batter into a muffin pan lined with cupcake liners.

8. 8

   Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 10 minutes then remove from pan and transfer them to a wire rack to cool completely.

9. 9

   --- Frosting: ---

10. 10

    In a large mixing bowl, beat the cream cheese, butter, and vanilla together until combined.

11. 11

    Mix in the powdered sugar until smooth. Chill in the fridge for 20 minutes or so if needed to thicken.

12. 12

    Top each completely cooled cupcake with a dollop of frosting and spread it out with an offset spatula or the back of a spoon. Sprinkle with some chopped walnuts/pecans or a light dusting of cinnamon if desired.