Ingredients
- 1 1/2 cups carrot (grated)
- 1 cup flour
- 3/4 cup sugar
- 1/3 cup oil
- 1/4 cup plain, Greek yogurt
- 2 eggs, beaten
- 2 tablespoons buttermilk
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 pinch ground ginger
- 4 oz. cream cheese, room temperature (frosting)
- 4 tablespoons butter (frosting)
- 2-2 1/2 cups powdered sugar (frosting)
- 1/2 teaspoon vanilla extract (frosting)
Directions
- Preheat oven to 350º F. Line your muffin tin with cupcake liners.
- In a large bowl, sift together your flour, sugar, cinnamon, ginger, baking soda, powder and salt. In a separate bowl, combine grated carrots, oil, buttermilk, vanilla and yogurt. Mix well.
- Slowly add your flour mixture to the wet ingredients. Add the beaten eggs. Stir until everything is well incorporated, but don’t over mix.
- Using a spoon or ice cream scooper, pour batter into muffin tins, about 2/3-3/4 full. Place in oven. Bake for 13-15 minutes, or until golden brown and springy to the touch. Toothpick inserted in center should come out clean. Remove from oven and let cool.
- For the frosting. Combine cream cheese, butter, vanilla extract and sugar, one cup at a time, until desired consistency is reached. For a thicker frosting, add a little more powdered sugar. Transfer frosting to piping bag (or Ziploc bag with the corner cut off). Frost cupcakes and enjoy!