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
Servings: 14 cupcakes
- 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
- 8 ounces cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 1 cup powdered sugar
- ¼ cup honey
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.
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.
Calories: 310kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 212mg | Potassium: 119mg | Sugar: 26g | Vitamin A: 41.7% | Vitamin C: 2.8% | Calcium: 4.1% | Iron: 5.7%