Indulge in the simple pleasure of these perfectly spiced carrot cupcakes. Devoid of raisins and nuts, these treats highlight the natural sweetness of carrots in every bite, topped with a luscious cream cheese frosting.

Follow The Directions

01

Step

0 mins

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners and spray liners with vegetable oil spray to prevent cupcakes from sticking. (Prep time: 10 minutes)

02

Step

10 mins

In a food processor, combine flour, cinnamon, salt, baking soda, baking powder, allspice, and ginger; mix to incorporate ingredients. Transfer to a bowl and gently fold in shredded carrots. (Mix time: 5-10 seconds)

03

Step

5 mins

Use the food processor with a paddle attachment to combine white sugar, brown sugar, eggs, buttermilk, and vanilla extract. While running, slowly drizzle in the vegetable oil. Add this mixture to the flour mixture and mix just until combined. (Mix time: 5-7 minutes)

04

Step

0 mins

Scoop batter into the prepared muffin tins, filling each cup about 2/3 full. (Prep time: 5 minutes)

05

Step

20 mins

Bake in the preheated oven until the tops spring back lightly when pressed, approximately 17 to 20 minutes. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, about 20 minutes. (Bake time: 17-20 minutes, Cool time: 25 minutes)

06

Step

0 mins

In a stand mixer with the paddle attachment, beat the softened cream cheese and butter together on medium speed. Stir in the vanilla extract. Gradually add confectioners’ sugar on low speed, then increase to high speed and mix until the frosting is smooth and creamy. (Mix time: 5-10 minutes)