Carrot Cupcakes
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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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake cupcakes, carrot cupcakes, chocolate cream cheese frosting
Servings: 14 cupcakes
Calories: 310

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

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: 310kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 212mg | Potassium: 119mg | Sugar: 26g | Vitamin A: 2085IU | Vitamin C: 2.3mg | Calcium: 41mg | Iron: 1mg