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Carrot Cake Cupcakes
Ingredients
1/2 cup
melted coconut oil
3/4 cup
brown sugar
1/3 cup
plain Greek yogurt
2 large
eggs
1 tablespoon
vanilla extract
1 1/3 cups
grated carrots
1 1/3 cups
all purpose flour
1 1/2 teaspoons
baking soda
1 teaspoon
baking powder
1 teaspoon
ground cinnamon
1/2 teaspoon
ground ginger
1/2 teaspoon
kosher salt
8 ounces
cream cheese
2 sticks
salted butter, at room temperature
3 cups
powdered sugar
1 tablespoon
vanilla extract
1/4 cup
warm milk
Instructions
1
In a large bowl, beat together the coconut oil, brown sugar, eggs, yogurt, and vanilla. Mix in the carrots. Add the flour, baking soda, baking powder, cinnamon, ginger, and salt. Mix until just combined.
2
Divide the batter evenly among the prepared pan. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
3
To make the frosting. In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar, salt, and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.
4
Frost each cupcake and decorate as desired. I love to dust the cupcakes with matcha powder, strawberry powder, and/or edible flowers.
Notes
Nutrition Facts
(per serving)
Calories:
455 calories
Servings:
12 servings
Carbohydrates:
64 g
Fat:
22 g
Fiber:
1 g
Protein:
4 g
Sugar:
41 g
Meal Effort
Preparation:
30 minutes
Cook:
30 minutes
Total:
1 hrs