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5
from 1 vote
Spring Carrot Cupcakes
These carrot cake cupcakes had a spring makeover - their flavor profile is lighter than usual.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
14
cupcakes
Calories:
310
kcal
Author:
Stefani
Ingredients
Cupcake Ingredients
1 ¾
cups
all-purpose flour
¾
teaspoon
baking soda
1
teaspoon
baking powder
½
teaspoon
salt
½
cup
honey
½
cup
unsalted butter
room temperature
2
large eggs
¼
cup
lemon juice
1
cup
finely chopped carrots
¼
cup
finely chopped crystallized ginger
Frosting Ingredients
8
ounces
cream cheese
room temperature
¼
cup
unsalted butter
room temperature
1
cup
powdered sugar
¼
cup
honey
US Customary
-
Metric
Instructions
Cupcake Directions
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.
Mix in honey and butter until fully combined.
Mix in eggs one at a time.
Mix in lemon juice.
Fold in carrots.
Fold in crystallized ginger.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Frosting Directions
In a medium-sized mixing bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar a little bit at a time.
Mix in honey.
Spread or pipe onto cooled cupcakes.
Nutrition
Calories:
310
kcal
|
Carbohydrates:
39
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Cholesterol:
67
mg
|
Sodium:
212
mg
|
Potassium:
119
mg
|
Sugar:
26
g
|
Vitamin A:
2085
IU
|
Vitamin C:
2.3
mg
|
Calcium:
41
mg
|
Iron:
1
mg