Carrot Cake Cupcakes with Honey Cream Cheese Frosting
Ingredients
- 1 1/3 cups all purpose flour / 166 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 cup avocado / neutral oil
- 1 cup brown sugar
- 2 whole eggs
- 1/2 cup plain greek yogurt
- 2 tsp vanilla bean paste
- 1 1/2 cups finely grated carrots (if purchasing pre-grated carrots, make sure to give them a good chop)
- 1/2 cup optional add ins: nuts or raisins
Honey Cream Cheese Frosting
- 4 oz Kerrygold Honey cream cheese
- 3 cups powdered sugar
- 8 tbsp Kerrygold butter, softened
- 1 tsp vanilla bean paste
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 350 degrees
- Line a 12 count muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, spices and salt. Set aside.
- In a separate bowl whisk together oil, brown sugar, eggs, yogurt and vanilla. Then fold in carrots.
- Pour wet ingredients in to dry ingredients. Fold and batter will be thick.
- Fill cupcake liners 3/4 cup full.
- Pipe 2 teaspoons (roughly) of Kerrygold cream cheese in the middle of each cupcake. Alternatively, you can do this after baking.
- Bake for 21-24 minutes or until toothpick comes out clean.
- Allow cupcakes to cool before frosting.
Frosting
- Place all ingredients in a bowl. Use an electric mixer to whip until smooth, about 2 minutes on medium speed.
- Chill until ready to frost.
Notes
Adapted from Sallys Bake Blog.