Carrot Cake Cupcakes

Ingredients

• 2 large eggs
• 100 g light brown sugar (1/2 cup)
• 100 g granulated sugar (1/2 cup)
• 120 ml vegetable oil (1/2 cup)
• 120 g Greek yogurt (1/2 cup)
• 1/2 tsp vanilla
• 220 g all-purpose flour (1 3/4 cups)
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup (170 g) grated carrots
• 60 g (2 oz) slightly cold cream cheese (for the frosting)
• 60 g soft butter (for the frosting)
• 120 g icing sugar (for the frosting)

Instructions

1. Carrot Cake Cupcakes Recipe (don't forget to save this recipe to the @recime.app so you won't lose it!)
2. Preheat your oven to 180C (350F). Line a 12 hole muffin pan with cupcake or muffin liner.
3. In a large bowl, whisk together the eggs and brown sugar. Add the oil, yogurt, and vanilla. Mix until well combined
4. Add in the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Fold gently until just combined, do not overmix.
5. Fold in the grated carrots until evenly distributed.
6. Divide the batter into 12 cupcakes. make sure the cupcake liners are only 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakescool completely before frosting.
7. For the cream cheese frosting, using a mixer, beat the softened butter and cream cheese until smooth and fluffy. Gradually add the icing sugar and beat until creamy and lighter in color.
8. Now frost and decorate the way you want. You can also add some chopped walnuts on top.