Scrumptious Carrot Cupcakes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners; coat liners with cooking spray.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine flour, cinnamon, sea salt, baking soda, baking powder, allspice, and ginger in the bowl of a food processor; pulse to incorporate ingredients, 5 to 10 seconds. Transfer to a large bowl; toss in shredded carrots.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine white sugar, brown sugar, eggs, buttermilk, and 1 teaspoon vanilla extract in the bowl of the food processor; drizzle in oil while the processor is still running. Add to flour mixture; stir until just combined.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Scoop batter into the prepared muffin cups, filling each ⅔ full.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the tins for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Beat cream cheese and butter together in the bowl of a stand mixer fitted with the paddle attachment on medium speed; beat in 1 teaspoon vanilla extract. Gradually add confectioners' sugar on low speed; turn to high speed and beat until smooth and creamy.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Spread frosting over cooled cupcakes.'}

📊 Nutrition Facts

Per serving (30 servings total)