Carrot Cake Cupcakes

Ingredients

• 1/2 cup unsalted butter (softened)
• 1/2 cups brown sugar
• 1/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 1/2 cups grated carrots (about 3 large carrots)
• 1/4 cup vegetable oil
• 3/4 cup almond flour (or finely ground almonds)
• 1 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup unsalted butter (softened)
• 1 cup powdered sugar (sifted)
• 1 tsp vanilla extract
• 8 oz cream cheese (room temperature)

Instructions

1. 1

   Preheat oven to 350°F (180°C). Line a 12-count muffin pan with paper liners.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar together until slightly pale and fluffy, about 3–4 minutes.

3. 3

   Add eggs, finely grated carrots, and vegetable oil. Mix until well combined.

4. 4

   In another bowl, combine the flour, ground almonds, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the wet ingredients and mix until just combined.

5. 5

   Divide the batter between the muffin cups, fill each about 3/4 full, and bake for about 20 minutes or until a skewer comes out clean. Cool in the muffin pan several minutes, then transfer to a wire rack and cool completely.

6. 6

   To make the frosting, beat together softened butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2–3 minutes.

7. 7

   Add vanilla extract and cream cheese and beat until blended.

8. 8

   Frost cupcakes with cream cheese frosting.