carrot cake cupcakes with cream cheese icing

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons canola oil
• 4 large eggs
• 4 large carrots, grated
• 1 cup unsalted butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 1 tablespoon vanilla extract
• 2 cups confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease 12 muffin cups with butter or line with paper liners.
• sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
• beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
• stir carrots into mixture until well combined.
• fill the prepared muffin cups about 2/3 full with carrot mixture.
• bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. let cupcakes cool completely.
• beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
• fill a pastry bag with the cream cheese frosting and pipe the cupcakes.