Carrot Cupcakes!
Ingredients
For the Cupcakes:
- 1 ¾ cups (210g) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¾ cup 150g granulated sugar
- ½ cup 100g brown sugar, packed
- ½ cup 120ml vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- ½ cup 120ml milk of choice
- 1 ½ cups 150g finely grated carrots (about 2 medium carrots)
- ½ cup 60g chopped pecans (optional)
For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1 tsp vanilla extract
- Pinch of salt (optional)
Notes
To keep your cupcakes fresh and tasty, stash them in an airtight container in the fridge for up to 4 days.
Feel free to freeze them for up to 3 months. Just thaw them out and add your favorite frosting when you're ready to enjoy!
Feel free to freeze them for up to 3 months. Just thaw them out and add your favorite frosting when you're ready to enjoy!