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carrot cupcakes

(1 rating)
roseisrose avatar
Recipe by
Jennifer P
@roseisrose
Littleton, CO

these are fantastic- my entire family loves them and I think you will too! xo

(1 rating)
yield 10 -12
prep time 20 Min
cook time 20 Min

Ingredients For carrot cupcakes

  • 1 1/2 c
    all purpose flour
  • 1 1/8 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    ground nutmeg
  • 3/4 c
    butter, unsalted
  • 1 c
    brown sugar
  • 1 lg
    egg
  • 2 1/2 Tbsp
    low fat yogurt
  • 1/4 tsp
    vanilla
  • 1 c
    shredded carrots

How To Make carrot cupcakes

  • 1
    Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners.
  • 2
    In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin.
  • 3
    Bake 18 to 20 minutes depending on your oven (mine doesn't cook real evenly so I have to keep an eye on everything!)-Also-try to resist opening oven for at least 12 minutes to set these cupcakes or they may drop in the center. Rotate pan halfway through until a toothpick inserted in the center of a cupcake comes out clean. Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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